Spanish Octopus Recipe

Clean and tenderize

If not already prepared, rinse the octopus under cold water. Remove the beak by turning the head inside out and cutting it away. Pat dry. (If you have frozen octopus, thaw in refrigerator — freezing helps tenderize.)

Poach octopus

In a large pot, add enough water to cover the octopus (~3–4 liters), add bay leaves and peppercorns and bring to a low simmer. Do not salt the water. When simmering, hold the octopus by the head and plunge tentacles into the simmering water for 20–30 seconds to curl them, then fully submerge. Reduce heat to maintain a gentle simmer and cook until tender when pierced with a knife — about 35–50 minutes for a 1–1.2 kg octopus. Start checking at 30 minutes. Remove octopus and let cool in its cooking liquid for 15 minutes to rest.

Finish and sear

Remove octopus from the liquid, pat dry and cut into 1–1.5 inch (2.5–4 cm) pieces (or leave whole for a dramatic presentation). Heat 2 tbs olive oil in a cast-iron skillet or heavy pan over medium-high heat until shimmering. Season octopus lightly with 1.5 tsp coarse sea salt and sear 1–2 minutes per side until charred edges develop. Transfer to a plate and keep warm.

In a blender or food processor, combine the drained cannellini beans, peeled garlic clove, 1 tbs lemon juice, 3 tbs extra-virgin olive oil, warm stock and 0.5 tsp smoked paprika. Purée until smooth, scraping the sides once. If the purée is too thick, add up to 1–2 tbs more warm stock or water to reach a spreadable but creamy consistency. Season with 0.75 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt, or smoked paprika to balance. Keep warm or at room temperature.

In a bowl, combine diced tomatoes, diced cucumber, finely diced red onion and chopped parsley. Add 1 tbs sherry vinegar, 1 tbs extra-virgin olive oil, 1/2 tsp salt, 1/4 tsp black pepper and optional 1/8 tsp red pepper flakes. Toss gently to combine and let sit 10–15 minutes to marry flavors. Taste and adjust seasoning.

To plate (serves 4): Spoon about 1/4 cup of the white bean purée onto each of four appetizer plates and spread into a shallow smear with the back of a spoon to make a base.

Arrange seared octopus pieces (approximately 5–6 small pieces or 1/4 of the prepared octopus per plate) on top of the purée. Spoon 2–3 tablespoons of the tomato–cucumber relish beside or atop the octopus.

Drizzle each plate with about 1/4 tbs (a light drizzle) of extra-virgin olive oil, dust a pinch of smoked paprika over the octopus/purée, and finish with microgreens or chopped parsley. Serve with a lemon wedge on the side for squeezing.

Optional: For added texture, serve with grilled bread rubbed with a cut garlic clove.