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Spanish Braised Octopus in Paprika Sauce

Cuisine : Spanish
  • Quinoa
  • Vegeterian
  • Vegan

Ingredients

  • 1-2 pound octopus
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 3 chopped garlic cloves
  • 1  teaspoon sweet paprika
  • 1/2 cup olive oil
  • 2-3 lemon
  • Thaw the octopus in the refrigerator for a day or two. 
  • Wash the octopus thoroughly under running water, paying particular attention to the suckers on the tentacles.
  • Bring a large pot of water to a rolling boil. Place the octopus in the pot, cover it and return the water to a boil.
  • Boil the octopus for 8 minutes.
  • Take the octopus from the boiling water onto a cutting board and chop off its head. Discard the head for this recipe.
  • Line a Dutch oven or similar pot with a nest of your choice of Spanish herbs and spices. Possibilities include a combination of oregano, rosemary, garlic, bay leaves, laurel, saffron, sage, tarragon, thyme, basil, or parsley. The octopus meat absorbs the flavors of the herbs and spices.
  • Nestle the octopus legs into the nest of herbs. Cover and cook for three to four hours at 200 F until tender. 
  • Cut the octopus into chunks and keep warm.
Preparation of the Paprika Sauce
  • Meanwhile, put the salt, pepper, paprika, and garlic in a mortar and pound it until it is a paste. Slowly add the olive oil, stirring and mashing all the while. If you don't have a mortar and pestle, you could use a food processor, but the texture will be different.
  • While the octopus is still warm, put it into a large bowl and toss with the paprika-garlic sauce. Squeeze the juice of 1 lemon into the bowl and toss to combine.
  • Serve warm or at room temperature with slices of lemon.