Spanish Octopus Recipe

Prepare and clean octopus

If not already cleaned, remove the beak and eyes from the octopus. Rinse under cold water. If frozen, fully thaw in refrigerator before cooking.

Tenderize (optional)

To help tenderize, you can freeze the octopus then thaw or lightly pound the thicker parts with a meat mallet. This step is optional if octopus is pre-frozen.

Make poaching liquid

In a large pot, combine 4 liters water, 250 ml white wine, halved onion, bay leaves, peppercorns and 2 tablespoons salt. Bring to a gentle simmer.

Poach the octopus

Holding the head, dip the tentacles into simmering liquid three times (this helps curl them) then fully submerge. Reduce heat to maintain a gentle simmer (not a rolling boil). Cook until the thickest part of a tentacle is tender when pierced with a skewer — about 40–60 minutes for a 2 kg octopus. Start checking at 35–40 minutes. Keep pot partially covered.

Cool and reserve

Once tender, remove octopus and let cool slightly. Reserve 250 ml of the poaching liquid for the orca beans if needed. When cool enough to handle, cut tentacles into 3–4 cm pieces and keep head pieces for plating or discard if preferred. Lightly brush with 2 tablespoons olive oil and sprinkle 1 teaspoon smoked paprika; set aside for a final sear.

Soak and cook beans

Rinse 300 g dried orca beans. Soak overnight in cold water (cover by 2–3 cm). Drain, then place in a pot with fresh water (about 1 L) and a bay leaf. Bring to a simmer and cook until nearly tender, 45–60 minutes depending on age of beans. Alternatively, use a pressure cooker for 20–25 minutes. Drain and reserve cooking liquid.

Sauté aromatics

In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add finely diced onion, carrot and celery. Cook until softened, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw flavor.

Combine and simmer

Add the cooked beans to the aromatics, pour in 500 ml stock and up to 150 ml reserved bean or poaching liquid to achieve a slightly saucy consistency. Add bay leaf, 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer gently for 15–20 minutes to meld flavors, adjusting liquid so the stew is saucy but beans remain tender and not soupy. Taste and adjust seasoning. Stir in 2 tablespoons chopped parsley just before plating.

Brown chorizo

In a skillet over medium heat, add 1 tablespoon olive oil. Add sliced or chopped 200 g chorizo and cook until it renders fat and begins to brown, about 4–6 minutes.

Build the ragu

Add the finely chopped shallot to the pan and cook until translucent, about 3 minutes. Add 1 minced garlic clove and cook 30 seconds. Deglaze with 50 ml dry white wine, scraping brown bits, and let reduce for 1–2 minutes.

Simmer

Add 200 g crushed tomatoes, 1/2 teaspoon smoked paprika, optional 1/4 teaspoon red pepper flakes, and 1/4 teaspoon each salt and black pepper. Reduce heat and simmer gently for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Keep warm.

Prepare ingredients

If using whole roasted peppers, peel and seed them. Toast almonds and pine nuts in a dry pan until fragrant and lightly colored. Squeeze excess water from soaked bread.

Blend romesco

In a blender or food processor combine 2 roasted red peppers, 60 g toasted almonds, 1 tablespoon toasted pine nuts, 30 g soaked bread, 2 tablespoons sherry vinegar, 1 teaspoon smoked paprika, 1 garlic clove and 1 teaspoon salt. Pulse to combine then stream in 80 ml olive oil until emulsified. Add 1–2 tablespoons water to reach a smooth, spoonable consistency. Adjust salt and vinegar to taste. Reserve at room temperature.

Sear octopus

Heat a heavy skillet or grill pan over high heat until very hot. Add a little olive oil. Sear the octopus pieces 1–2 minutes per side until nicely charred and warmed through. Remove from heat and brush lightly with smoked paprika oil or sprinkle a touch more smoked paprika.

Assemble plates

Spoon a generous ladle of warm orca bean stew onto each plate (divide into 6 servings). Dot or spread 1–2 tablespoons romesco sauce per plate. Place 3–4 pieces of seared octopus on top of the beans. Spoon 1–2 tablespoons chorizo ragu around or over the octopus (divide ragu evenly).

Garnish

Finish with a drizzle of olive oil or smoked paprika oil, a sprinkle of chopped parsley or microgreens, and a lemon wedge on the side. Serve immediately.