Spanish Octopus Recipe

Prepare octopus

If the octopus is frozen, thaw completely in the refrigerator. Rinse under cold water and remove the beak (center of the tentacles) if not already removed. Pat dry with paper towels.

Bring poaching liquid to a simmer

In a large pot (big enough to hold the octopus without crowding), add 2 liters water, bay leaves, peppercorns, halved onion, chopped carrot, white wine (if using) and 1 tablespoon kosher salt. Bring to a gentle simmer over medium heat.

Tenderize octopus

When the liquid is simmering (not a rolling boil), take the octopus by the head and dip the tentacles into the simmering liquid three times; each dip causes the tentacles to curl attractively. Then fully submerge the octopus in the pot. Reduce heat to low so the surface barely moves and maintain at a gentle simmer.

Poach

Cover the pot partially and poach the octopus gently for 35–50 minutes depending on size (for a 2 lb octopus, start checking at 35 minutes). Test doneness by inserting the tip of a knife where a tentacle meets the head — it should slide in with slight resistance but not be tough. Cooking time varies; if still tough, continue poaching and check every 10 minutes.

Cool in cooking liquid

Turn off the heat and leave the octopus in the cooking liquid to cool for 20–30 minutes; this helps it relax and remain tender. Remove octopus and reserve 120 ml (about 1/2 cup) of the cooking liquid; discard the solids and remainder of the liquid.

Cut for serving

Slice the tentacles into 1/2-inch thick rounds on an angle for attractive plating. If desired, remove and discard the head or slice it into pieces.

Make the dressing: In a small bowl whisk together the olive oil (4 tbs), smoked paprika, minced garlic, lemon juice and 2 tablespoons of the reserved cooking liquid. Season with sea salt and freshly ground black pepper to taste. Let sit 5 minutes so the garlic softens and flavors meld.

Warm a heavy skillet or grill pan over medium-high heat. Brush octopus slices lightly with the 1 tbs olive oil (from Optional Grill/Char section) and sear in batches 1–2 minutes per side until charred edges appear (this step is optional — you can serve without charring).

Transfer sliced octopus to a serving platter. Drizzle the smoked paprika dressing over the octopus, sprinkle chopped parsley, and finish with an extra drizzle of olive oil. Taste and adjust salt and pepper as needed.

Serve warm or at room temperature with lemon wedges on the side.