Spanish Octopus Recipe
pan roasted, cannelini beans, shallot, parsley, berbere spice
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Ingredients
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Octopus
Cannellini beans & aromatics
Berbere spice finish & garnish
Method
Octopus
- 1
Prepare octopus
If your octopus is raw and uncooked, simmer gently in a pot of salted water until tender (about 45–60 minutes for 1 kg), then cool in the liquid. If using pre-cooked octopus, proceed. Pat the octopus legs dry with paper towels; removing surface moisture helps achieve a good sear.
- 2
Portion and season
Cut the octopus legs into 2–3 portions each (about 4–5 cm thick). Toss pieces with 2 tbs extra-virgin olive oil, 1 tsp Kosher salt, and 1/2 tsp freshly ground black pepper so they are evenly coated.
- 3
Pan-roast octopus
Heat a large heavy skillet (cast-iron recommended) over medium-high heat until very hot. Add the oiled octopus pieces in a single layer (work in two batches if needed). Let sear undisturbed for 2–3 minutes until a deep brown crust forms, then flip and sear the other side 2 minutes. Reduce heat to medium-low and cook 1–2 additional minutes per side to warm through without drying. Transfer seared octopus to a plate and tent with foil to keep warm. Sprinkle lightly with smoked paprika if using.
Cannellini beans & aromatics
- 4
Sauté aromatics
Using the same skillet (wipe out if there are burnt bits), add 1 tbs extra-virgin olive oil and 1 tbs unsalted butter over medium heat. When butter is foaming, add the finely diced shallots. Sauté 3–4 minutes until translucent and fragrant but not brown. Add the minced garlic and cook 30–45 seconds until aromatic.
- 5
Deglaze and warm beans
Pour in 60 ml dry white wine (or stock) to deglaze the pan, scraping any browned bits from the bottom. Allow the liquid to reduce by half, about 1–2 minutes. Add the drained and rinsed cannellini beans and stir to coat. Gently warm the beans for 3–4 minutes, mashing 1/4 of them with the back of a spoon to create a slightly creamy texture while leaving the rest whole.
- 6
Finish beans
Stir in 1 tbs fresh lemon juice and 1/4 cup chopped parsley. Season with 3/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Keep beans warm while plating.
Berbere spice finish & plating
- 7
Prepare berbere finishing oil
In a small bowl, combine 1 tsp berbere spice blend, 1 tsp extra-virgin olive oil, and 1 tsp lemon zest. Mix to form a loose paste or oil — this will be drizzled over the octopus for bright spice and aroma.
- 8
- 9
Serve
Serve immediately while the octopus is hot and the beans are warm. Offer extra lemon wedges at the table. Estimated accompaniment: crusty bread or a simple green salad.