Crispy Spanish Octopus Recipe

Tenderize by poaching

Place the cleaned octopus in a large pot with the white wine, water (enough to mostly cover the octopus), halved onion, bay leaves, peppercorns and 1 tablespoon coarse sea salt. Bring to a simmer over medium heat — do not let it rapidly boil. Reduce heat to low, cover partially, and gently poach for 45–60 minutes until the thickest part of the tentacle is easily pierced with a skewer (it should be tender but not falling apart).

Cool and trim

Remove the octopus from the poaching liquid and let it cool slightly on a cutting board. Reserve 1/4 cup of the poaching liquid for thinning or seasoning the romesco if needed. Pat the octopus dry with paper towels. If desired, separate tentacles from the head and trim any excess skin; leave tentacles whole for searing.

Sear for crispness

Heat a large heavy skillet (cast-iron recommended) over high heat until very hot. Add 2–3 tablespoons olive oil and swirl. When the oil shimmers and just begins to smoke, add the tentacles, pressing them to ensure contact. Sear without moving for about 1–2 minutes per side until well browned and edges are crisp. Rotate to get even color; total searing time 4–6 minutes. Remove to a plate, sprinkle lightly with smoked paprika and a pinch of sea salt.

Preheat oven to 425°F (220°C). While the octopus is poaching, toss scrubbed fingerlings with 2 tablespoons olive oil, chopped thyme or rosemary, 3/4 teaspoon sea salt and 1/2 teaspoon pepper. Spread in a single layer on a rimmed baking sheet. Roast for 25–30 minutes, turning once halfway, until tender and edges are crisp. If potatoes are small, roast 20–25 minutes. Keep warm.

For extra crispness (optional): after roasting, finish in a hot skillet with 1 teaspoon olive oil and toss briefly to brown cut sides.

Combine the roasted red peppers, toasted almonds, toasted bread, garlic clove, sherry vinegar, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt in a food processor or blender. Pulse to form a coarse paste.

With the machine running, stream in 3 tablespoons extra-virgin olive oil until emulsified. If the sauce is too thick, add 1–2 tablespoons reserved poaching liquid or up to 2 tablespoons hot water to reach a spoonable consistency. Taste and adjust seasoning with additional salt, vinegar, or smoked paprika as needed. Keep at room temperature.

Dress the arugula: in a bowl, toss 4 cups arugula with 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil and 1/4 teaspoon sea salt. Toss lightly just before plating so leaves remain vibrant.

Plate the dish: Spoon a generous smear or pool (~2–3 tablespoons) of romesco sauce onto each of four plates. Arrange a handful of dressed wild arugula to one side. Place 3–4 roasted fingerling potatoes alongside the arugula. Cut seared octopus tentacles into 2–3 piece segments and arrange over the romesco and potatoes so the crisped edges show.

Finish and serve: Drizzle a little extra-virgin olive oil over the octopus and potatoes, sprinkle with a light pinch of smoked paprika and the remaining sea salt to taste. Garnish with microgreens or chopped parsley if using. Serve immediately so the octopus stays crisp.