CHRISTMAS ORDERS ARE OPEN!
CLICK HERE TO PLACE YOUR ORDER FOR CHRISTMAS.

Delivering for Christmas on the 21st, 22nd, 23rd, and 24th of December, and for New Year’s from the 27th to the 31st December direct to your door.

×
Menu

Spanish Braised Octopus

 

The Team

by The Team

   Back to Blog
Serves2 - 4 serves
Prep time10 minutes
Cook time90 minutes
Ready in100 minutes

Spanish Braised Octopus

INGREDIENTS

Octopus

  • 1 x Octopus Legs
  • 1 large brown onion, chopped
  • 5 garlic cloves
  • 1 tbsp paprika
  • 4 bay leaves
  • olive oil
  • salt
  • water or white wine (optional)

Click here to add Octopus Legs to cart.

Potatoes

  • 5 potatoes, sliced
  • 1 tbsp garlic powder
  • 1 tbsp mixed herbs
  • olive oil
  • salt & pepper

Braising Liquid 

  • lemon juice
  • olive oil
  • parsley, chopped

METHOD

Step 1

In a large pot, add onion, garlic, paprika, bay leaves, olive oil, salt and water, stir and bring to a boil. Dip the tentacles into the water lowering them to the pot. Make sure the octopus is submerged in the liquid. Let it braise for 1 hour until the octopus is tender.

Step 2

Meanwhile, coat the potatoes with garlic powder, mixed herbs, salt & pepper and drizzle with olive oil. Roast in the oven for 25 – 30 minutes until golden brown.

Step 3

Once the octopus is tender, transfer the octopus to a plate. With the braising liquid, add lemon juice, olive oil and parsley, and let it reduce.

Step 4

Arrange the octopus on a plate with roasted potatoes and braising liquid on top. Squeeze lemon juice, a light drizzle of olive oil and sprinkle with parsley to serve. Enjoy!

Blog

Related articles

M

Login with Email

Create a New Account