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SPANISH OCTOPUS recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›The Statehouse›Spanish Octopus Recipe

Spanish Octopus Recipe

Name: The Statehouses SPANISH OCTOPUS Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg octopus; 3 tbs olive oil; 2 cloves garlic cloves; 1 tsp sea salt; 1 tsp black pepper; 2 cups roasted red peppers; 1 cup toasted almonds; 1 clove garlic; 1 tbs olive oil; 2 tbs sherry vinegar; 1 tsp smoked paprika; 1 tsp salt; 500 g potatoes; 2 tbs olive oil; 1 tsp paprika; 1 tsp cumin; 1 tsp salt; 1 tsp black pepper; 1 cup frisée lettuce; 1 whole preserved lemon

Inspired by The Statehouse

Time1h 30m

Serves4

seared a la plancha, romesco sauce, frissee, preserved lemon, spiced potato

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Ingredients

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Octopus

2.2 lb (1 kg) octopus

3 tbs olive oil

2 cloves Garlic cloves

1 tsp sea salt

1 tsp black pepper

Romesco Sauce

2 cups Roasted red peppers

1 cup toasted almonds

1 clove Garlic

1 tbs olive oil

2 tbs sherry vinegar

1 tsp Smoked paprika

1 tsp Celtic sea salt

Spiced Potato

1 1/8 lb (500 g) Potatoes

2 tbs olive oil

1 tsp Watkins paprika

1 tsp Cumin

1 tsp Celtic sea salt

1 tsp black pepper

Garnish

1 cup frisée lettuce

1 whole preserved lemon

Method

Prepare the Octopus

Cooking the Octopus

In a large pot, bring salted water to a boil. Add the octopus and cook for about 30-40 minutes until tender. Remove from water and let cool. Once cooled, cut into tentacles.

Searing the Octopus

Heat olive oil in a grill pan over medium-high heat. Add the octopus tentacles and sear for about 3-4 minutes on each side until crispy and charred. Season with salt and pepper.

Make the Romesco Sauce

Blend Ingredients

In a blender, combine roasted red peppers, toasted almonds, garlic, olive oil, sherry vinegar, smoked paprika, and salt. Blend until smooth. Adjust seasoning if needed.

Prepare Spiced Potato

Cook Potatoes

Peel and dice the potatoes into small cubes. In a pot, boil the potatoes until tender, about 15 minutes. Drain and let cool.

Season and Roast

In a bowl, toss the cooled potatoes with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 200°C (400°F) for 20-25 minutes until crispy.

Assemble & Serve

Plating

On a plate, add a bed of frisée lettuce. Place the seared octopus on top and drizzle with romesco sauce. Add the spiced potatoes on the side and garnish with preserved lemon.