Spanish Octopus Recipe

Prepare the Octopus

In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes, or until tender. Remove from water and let cool.

Char the Cauliflower

While the octopus is cooling, cut the cauliflower into florets. Heat olive oil in a skillet over medium-high heat. Add cauliflower florets, season with salt, pepper, and paprika, then sauté until golden and charred on the edges, about 10-12 minutes.

Prepare the Pickled Mustard Seeds

In a small saucepan, combine mustard seeds with enough water to cover. Bring to a boil and simmer for 10 minutes. Drain and mix with a bit of vinegar and salt. Set aside.

Sear the Octopus

Once the octopus is cool, cut it into manageable pieces. Heat a grill or skillet over high heat, brush the octopus with olive oil, and sear for 2-3 minutes on each side until lightly charred.

Plate the Dish

On each plate, arrange the charred cauliflower, top with seared octopus pieces, drizzle with tiger sauce, and scatter charred green olives and pickled mustard seeds around.

Finish with Lemon

Squeeze fresh lemon juice over the dish before serving.