In this octopus recipe, Chef John uses a braising method for tender results, then sears it to achieve the perfect texture on his Spanish octopus.
Step1
Place onion, garlic, bay leaf, paprika, salt, and 1 tablespoon olive oil into a saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.
Step2
Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.
Step3
Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.
Step4
Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.
Step5
Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.
Step6
Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, salt, and cayenne pepper to make the serving sauce.
Step7
Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.
Step8
Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.
Prepare Time:
10 mins
Cook Time:
1 hours 30
Total Time:
1 hours 40
Servings:
2
Calories:
513 kcal
Carbohydrate:
15 g
Cholesterol:
109 mg
Dietary Fiber:
2 g
Protein:
35 g
Saturated Fat:
4 g
Sodium:
2046 mg
Total Sugars:
3 g
Total Fat:
30 g
