Spanish Octopus – Straightaway 100% Fob Free

I’ve never been to Spain, hence to what extent this is genuinely Castilian octopus, I can’t genuinely say, but afterwards having enjoyed this underrated seafood inwards to a greater extent than Castilian restaurants than I tin remember, it has to hold upwardly pretty close.

Above as well as beyond the ingredients, the cooking method, or should I tell methods, couldn’t hold upwardly easier. As long equally y'all braise it gently on depression heat, until simply tender, as well as hence compass it a overnice sear earlier serving, y'all should hold upwardly inwards neat shape. Which is why I’ve never understood all the crazy tips as well as tricks, for achieving the perfect texture.

Some tell to crunch it on rocks earlier braising, piece others insist a few vino corks are the agency to go. If y'all accept ane of these magical techniques, I’d honey to require heed almost it, peculiarly if it sounds extra nutty, but I accept to admit, I am a skeptic.

You should hold upwardly able to detect frozen Castilian octopus at your finer markets, which is the solely variety I’ve always used, hence I can’t tell how much meliorate it is fresh, but ane solar daytime I would honey to detect out, preferably inwards Spain. Fresh or frozen, I genuinely create promise y'all compass this a assay soon. Enjoy!

Ingredients for 2 portions:

1 pound slice Castilian octopus

2 tablespoons olive oil

1 yellowish onion

3 cloves garlic

1 large or 2 pocket-size bay leaves

1 1/2 teaspoon Castilian paprika

1 1/2 teaspoon kosher salt

1/2 loving cup white wine

- Serve amongst crusty roasted potatoes

For the sauce:

About 1/3 loving cup reserve braising liquid (boiled, strained)

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

1 tablespoon freshly chopped Italian parsley

salt to sense of savor

cayenne to taste

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