Braised Octopus Recipe

Tenderize and Pre-cook Octopus

If your octopus is very large or you prefer extra tender texture, freeze it once and thaw before cooking; freezing helps break down connective tissue. Rinse the cleaned octopus under cold water and remove the beak if still present.

Simmer Aromatics

In a wide, heavy-bottomed pot or dutch oven, heat 3 tablespoons olive oil over medium heat. Add the halved onion, carrot, celery, 4 of the garlic cloves (reserve the rest for the potato cloud), bay leaves and peppercorns. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.

Braise Octopus

Add the whole octopus to the pot. Pour in 1 cup white wine (or water) and let reduce by half for about 3–4 minutes. Add enough water or stock to just cover the octopus (about 3–4 cups). Season with 1.5 teaspoons kosher salt. Bring to a gentle simmer, then reduce heat to low so liquid barely bubbles. Cover and simmer gently until tender when pierced with a knife at the thickest part of a tentacle, 45–75 minutes depending on size. Check after 40 minutes and adjust time. Turn the octopus once midway for even cooking.

Rest and Reserve Cooking Liquid

When tender, remove the pot from the heat and let octopus cool slightly in the braising liquid for 15 minutes to reabsorb juices. Remove octopus to a cutting board. Reserve 1 cup of the braising liquid (strain solids) for the Rioja sauce as needed. Strip tentacles from the head if desired and cut into 2–3 inch segments for serving.

Optional Finish for Color

For a lightly charred exterior, heat a cast-iron skillet or grill pan until very hot. Brush octopus pieces with a little olive oil and sear 1–2 minutes per side until edges caramelize. This step is optional but adds texture and visual appeal.

In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the chopped shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Stir in smoked paprika and ground cumin and cook briefly (15–20 seconds) to bloom the spices. Add the tomato paste and cook, stirring, 1 minute to caramelize slightly.

Pour in 1 cup Rioja and scrape any browned bits from the pan. Reduce the wine by half over medium-high heat, about 4–6 minutes.

Add 1 cup stock, the drained roasted red pepper, reserved 1 cup strained braising liquid, and bay leaf. Bring to a simmer and cook gently 10–12 minutes to meld flavors.

Remove bay leaf. Transfer the sauce to a blender or use an immersion blender and puree until smooth. Taste and adjust seasoning with 1 teaspoon sherry or red wine vinegar, 0.75 teaspoon salt, and 0.5 teaspoon freshly ground black pepper. If sauce is too thick, thin with up to 2 tablespoons water or stock. Keep warm until plating.

Place the peeled, cut potatoes and 3 garlic cloves in a medium saucepan and cover with cold water by 1 inch. Add 1/4 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes.

Drain potatoes and garlic thoroughly and return to the hot pot over low heat for 1 minute to evaporate excess moisture. Remove from heat.

Warm 1/2 cup heavy cream and 2 tablespoons butter together until butter melts (do not boil). Mash the potatoes and garlic using a potato ricer or fine masher for the smoothest texture. Stir in the warm cream-butter mixture until silky. Season with 1/2 teaspoon salt and 1/4 teaspoon white or black pepper. For an ultra-light "cloud", whip the mashed potatoes vigorously with a hand mixer for 30–45 seconds to incorporate air, or fold in 1–2 tablespoons additional warm cream to loosen and create a creamy, airy consistency.

Transfer the potato cloud to a warm serving spoon or ring on each plate. Finish with 1 teaspoon olive oil and a sprinkle of snipped chives if using.

Spoon a generous pool of the spiced Rioja sauce onto each warmed plate.

Place a portion of the garlic-potato cloud on the sauce. Arrange 3–4 pieces of braised octopus over or beside the potato.

Drizzle a little extra sauce over the octopus, dust with a pinch of smoked paprika, scatter chopped parsley, and serve with lemon wedges to squeeze over the octopus at the table.