Spanish Octopus in Spicy Sauce

Ideal introduction to Octopus for the uninitiated. This recipe is so tasty, full of flavour and so easy.

Prep Time 5

Cook Time 10

Total Time 15

Servings people

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.