Spanish Octopus

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Ingredients for two portions:


1 pound piece Spanish octopus


2 tablespoons olive oil


1 yellow onion


3 cloves garlic


1 large or 2 small bay leaves


1 1/2 teaspoon Spanish paprika


1 1/2 teaspoon kosher salt


1/2 cup white wine


– Serve with crusty roasted potatoes



For the sauce:


About 1/3 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 taste


cayenne to taste


happy cooking.

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