Spanish Braised Octopus in Paprika Sauce
A variation of Spanish pulpo a la gallega features tender braised octopus served with a robust garlic paprika sauce.
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Instructions
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Preheat the oven to 200 F.
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If frozen, thaw the octopus, then wash it thoroughly.
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Start boiling a large pot of water. Once boiling, add the octopus, cover, and boil for 8 minutes.
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Remove octopus, then chop off and discard its head.
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Line a Dutch oven with your choice of Spanish herbs and spices (e.g., oregano, rosemary, bay leaves).
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Nestle the octopus legs into the herbs, cover, and cook for 3-4 hours until tender.
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Cut the cooked octopus into chunks and keep warm.
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Meanwhile, pound salt, pepper, paprika, and garlic in a mortar to form a paste, then slowly add olive oil while stirring.
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Toss the warm octopus with the paprika-garlic sauce and the juice of 1 lemon in a large bowl to combine.