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Spanish Octopus in Spicy Sauce
Ideal introduction to Octopus for the uninitiated. This recipe is so tasty, full of flavour and so easy.
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Course:
Main Dish
Cuisine:
Spanish
Keyword:
Octopus, Sauce, Seafood, Spice, Vegetables
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
6
people
Calories:
214
kcal
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Ingredients
Metric
Imperial
2
lbs
octopus
preferably small
12
cups
water
1
large
bay leaf
1/2
large
onion
coarsely chopped
4
whole
peppercorns
2
sprigs
parsley
3
tbsp
salt
4
tbsp
olive oil
5
cloves
garlic
finely chopped
1
cup
reserved cooking liquid
2
tsp
paprika
1/4
tsp
red pepper flakes
to taste
salt
to taste
Instructions
Tenderize the octopus by pounding it gently, or by throwing it forcefully into your kitchen sink about 10 times.
2 lbs octopus
Combine all the ingredients for the cooking liquid in a pot and bring it to a boil over high heat.
12 cups water,
1 large bay leaf,
1/2 large onion,
4 whole peppercorns,
2 sprigs parsley,
3 tbsp salt
Dip the octopus in and out of the boiling liquid quickly three times, then place it in the liquid, return to the boil, and simmer covered for 1 hour.
Let the octopus cool in the cooking liquid.
Drain the octopus, reserving 1 cup (250 ml) of the cooking liquid for the sauce.
1 cup reserved cooking liquid
Remove and discard the skin from the octopus, cut the tentacles into 1-inch (2 cm) pieces with scissors, and discard the head of the octopus.
Heat the oil in a skillet over moderate heat and saute the octopus and garlic for 1 to 2 minutes.
5 cloves garlic,
4 tbsp olive oil
Add the remaining ingredients and bring to a boil.
2 tsp paprika,
1/4 tsp red pepper flakes,
salt
Simmer for 5 minutes and serve hot or at room temperature.
Nutrition
Calories:
214
kcal
|
Carbohydrates:
6
g
|
Protein:
23
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
73
mg
|
Sodium:
3224
mg
|
Potassium:
572
mg
|
Fiber:
1
g
|
Sugar:
1
g