Wild Spanish Octopus Recipe

Tenderize and simmer octopus

If the octopus was purchased frozen, thaw completely. Rinse under cold water. In a large pot, combine 1 liter water (enough to cover the octopus), 120 ml white wine, 1 minced garlic clove, 1 tsp coarse sea salt and the juice of 1 lemon. Bring to a gentle simmer. Submerge the octopus, reduce heat to low and simmer gently, uncovered, until the octopus is tender when pierced with a skewer — about 35–45 minutes for a 1 kg octopus. Avoid a rolling boil to prevent toughness. Once tender, remove the octopus and reserve 120 ml of the cooking liquid; let the octopus cool slightly.

Marinate before a la plancha

When cool enough to handle, trim the beak and eyes if still present and pat the octopus dry with paper towels. Cut into serving portions (leave tentacles whole or halved lengthwise for presentation). In a bowl combine 4 tbsp extra-virgin olive oil, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp black pepper and the reserved 120 ml cooking liquid. Toss the octopus pieces to coat and let rest at room temperature 15–20 minutes (do not marinate longer than 1 hour).

Preheat a la plancha

Heat a heavy flat griddle, cast-iron skillet or plancha over high heat until smoking hot. Wipe excess marinade from octopus pieces so they sear rather than steam.

Cook octopus a la plancha

Brush the griddle lightly with oil. Place octopus on the hot surface and press gently so tentacles make good contact. Cook 2–3 minutes per side, until a deep char develops and edges crisp (total 6–8 minutes depending on size). Flip and sear all sides. Remove to a plate and let rest 2 minutes. Taste and adjust seasoning with flaky sea salt to finish, and drizzle 1 tbsp finishing olive oil before plating.

Prepare peppers

While octopus simmers, dry the halved sweet peppers and toss with 2 tbsp extra-virgin olive oil, 1 tbsp sherry vinegar, sliced shallot, 3 tbsp chopped parsley, and a pinch of sea salt and black pepper. Let sit 10 minutes to marinate lightly.

A la plancha or roast peppers

When the octopus goes to the griddle, place peppers cut-side down on the hot surface (or roast under a broiler). Cook until charred and blistered, 4–6 minutes, turning once if needed so skin chars but flesh remains tender. Remove and let rest 2–3 minutes, then slice into strips if desired and toss again with any reserved marinade from the shallot-parsley mix.

Finish peppers

Taste and adjust seasoning with salt and pepper. Scatter the pepper strips around the octopus on the plate and sprinkle remaining chopped parsley over the dish.

Arrange the a la plancha octopus and charred sweet peppers on a large platter or individual plates. Drizzle any remaining finishing olive oil over the octopus, finish with flaky sea salt, and serve with lemon wedges on the side. Recommend serving warm immediately with crusty bread or boiled potatoes.