Spanish-Style Braised Octopus

Ingredients

Main

• 2 lb (900 g) octopus, cleaned and cut into bite-sized pieces

• 2 tbsp olive oil

• 1 medium onion, finely diced

• 4 cloves garlic, minced

• 1 red bell pepper, diced

• 1 tsp smoked paprika

• ½ tsp crushed red pepper flakes (optional)

Sauce

• 1½ cups (360 ml) crushed tomatoes

• ½ cup (120 ml) dry white wine

• 1 cup (240 ml) seafood or vegetable broth

• 1 tbsp tomato paste

• 1 tsp dried oregano

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

Garnish

• 2 tbsp chopped fresh parsley

• Lemon wedges

• Extra virgin olive oil for drizzling

Instructions

Step 1: Sear the Octopus

Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.

Add the octopus pieces and cook for 5–6 minutes, allowing them to release moisture and lightly brown.

Transfer to a plate.

Step 2: Build the Sauce

In the same pan, sauté the onion and bell pepper for 5 minutes until softened.

Add the garlic and cook for 30 seconds.

Stir in the smoked paprika, oregano, and tomato paste.

Pour in the white wine and simmer for 2 minutes.

Add the crushed tomatoes, broth, and bay leaf.

Season with salt and black pepper.

Step 3: Braise

Return the octopus to the pan.

Cover and simmer over low heat for 45–60 minutes, stirring occasionally, until the octopus is fork-tender and the sauce has thickened.

Remove the bay leaf before serving.

Step 4: Finish

Sprinkle generously with fresh parsley.

Drizzle with extra virgin olive oil and serve with lemon wedges.

Serving Suggestions

Serve with:

• Crusty artisan bread

• Creamy mashed potatoes

• Buttered rice

• Roasted baby potatoes

• Grilled vegetables

• A crisp green salad

Tips

• If using frozen octopus, thaw completely before cooking—it often becomes more tender than fresh.

• Simmer gently rather than boiling to keep the octopus tender.

• Add diced potatoes during the last 20 minutes of cooking for a heartier stew.

• A splash of sherry vinegar just before serving brightens the flavors.

• Refrigerate leftovers for up to 3 days; the flavor improves the next day.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4