Spanish Octopus Stew (Pulpo en Salsa Roja)

Serves: 4 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes

Ingredients

For the Octopus

• 2 lbs (900 g) cooked octopus, cut into bite-sized pieces

• 2 tbsp olive oil

• Salt and freshly ground black pepper

For the Tomato-Paprika Sauce

• 2 tbsp olive oil

• 1 medium onion, finely diced

• 4 garlic cloves, minced

• 1 red bell pepper, diced

• 1 tbsp tomato paste

• 1 can (14 oz / 400 g) crushed tomatoes

• 1 cup seafood or chicken stock

• ½ cup dry white wine

• 1 tsp smoked paprika

• 1 tsp sweet paprika

• ¼ tsp cayenne pepper (optional)

• 1 tsp dried oregano

• 1 bay leaf

Vegetables

• 2 medium Yukon Gold potatoes, peeled and cubed

• 1 cup mushrooms, quartered (optional)

• ½ cup cooked chickpeas (optional)

Finish

• 2 tbsp chopped fresh parsley

• 1 tbsp fresh lemon juice

• Extra virgin olive oil for drizzling

Instructions

Step 1 – Sear the Octopus

1. Heat olive oil in a heavy Dutch oven.

2. Sear the octopus pieces for 2–3 minutes until lightly caramelized.

3. Remove and set aside.

Step 2 – Build the Sauce

1. In the same pot, sauté:

   • Onion

   • Garlic

   • Red bell pepper

2. Cook for 6–8 minutes until softened.

3. Stir in:

   • Tomato paste

   • Smoked paprika

   • Sweet paprika

   • Oregano

Cook for 1 minute.

Step 3 – Simmer

Add:

• White wine

• Crushed tomatoes

• Stock

• Bay leaf

Bring to a gentle simmer.

Step 4 – Cook the Potatoes

Add the potato cubes.

Cover and simmer for 20–25 minutes, until almost tender.

Step 5 – Finish the Stew

Return the octopus to the pot.

Add mushrooms and chickpeas if using.

Simmer another 15–20 minutes, allowing the flavors to meld and the sauce to thicken.

Remove the bay leaf.

Step 6 – Final Touch

Stir in:

• Lemon juice

• Fresh parsley

Taste and adjust with salt and pepper.

Finish with a drizzle of extra virgin olive oil.

Chef's Tips

• Pre-cooked octopus keeps the texture tender and reduces cooking time.

• Smoked Spanish paprika (Pimentón de la Vera) gives the stew its authentic smoky depth.

• Let the stew rest for 10–15 minutes before serving to deepen the flavor.

• Serve with crusty artisan bread to soak up the rich sauce.

• A splash of sherry vinegar can add extra brightness if desired.

Estimated Nutrition (Per Serving)

• Calories: ~430 kcal

• Protein: 35 g

• Fat: 14 g

• Carbohydrates: 32 g

• Fiber: 5 g

• Sugar: 8 g

• Sodium: 620 mg

Serving Suggestion

Serve this Spanish Octopus Stew (Pulpo en Salsa Roja) piping hot with rustic bread, buttered mashed potatoes, or steamed rice. Pair it with a crisp Albariño or Sauvignon Blanc for a classic Mediterranean-inspired meal. The tender octopus, smoky paprika, and rich tomato sauce make this dish both comforting and elegant enough for a special dinner.