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Ingredients
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Main Ingredients
Spicy Sauce
Method
Preparation of Octopus
Clean the Octopus
Rinse the Spanish octopus under cold water, removing any ink sacs and beak. Pat dry with paper towels.
Boil the Octopus
In a large pot, bring water to a boil. Add the octopus and boil for 30-40 minutes or until tender. Remove from water and let cool.
Cut the Octopus
Once cool, chop the octopus into bite-sized pieces.
Making the Sauce
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic, diced onion, and chopped red bell pepper. Sauté until softened, about 5 minutes.
Add Tomatoes
Chop the tomatoes and add them to the skillet. Cook for another 5 minutes until they start to break down.
Spice It Up
Stir in smoked paprika, chili powder, cumin, lime juice, salt, and black pepper. Cook for another 2 minutes.
Combining and Serving
Combine Octopus with Sauce
Add the chopped octopus to the skillet and toss to coat evenly with the sauce. Cook for an additional 5 minutes, allowing the octopus to absorb flavors.
Garnish
Finely chop fresh cilantro and sprinkle over the octopus before serving.
Serve
Serve the Octopus Jarocho hot, accompanied by crusty bread or over rice.