Few dishes capture the rustic elegance of Mediterranean cooking quite like Spanish-Style Grilled Octopus. This recipe, adapted from Louisiana Cookin and Chef John D. Folse, originates from a gathering of Spanish merchants in Melide, Spain, where chefs relied on the simplest local ingredients—fresh octopus, smoky paprika, bright citrus, and golden olive oil. Traditionally, the dish was finished over an open flame, giving the octopus a charred, slightly smoky edge that has become its signature flavor.
Ingredients:
- 1 (1-pound) Spanish octopus, rinsed and head discarded
- 3 cloves garlic, peeled and crushed
- 1 yellow onion, coarsely chopped
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh orange zest
- 3 tablespoons olive oil, divided
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ cup white wine
- 2 large bay leaves
- 1½ teaspoons smoked Spanish paprika
- 1½ teaspoons kosher salt
- Cayenne pepper and salt, to taste
- Garnish: chopped fresh parsley, grilled lemon slices
Directions:
- In a saucepan, combine the onion, garlic, bay leaves, paprika, salt, and 1 tablespoon olive oil. Cook over medium-high heat for about 5 minutes, stirring often, until the onion begins to soften. Pour in the white wine to form a flavorful braising base, then bring the mixture to a gentle simmer.
For added authenticity, many cooks from Galicia recommend a dry Spanish white wine, which complements the seafood’s natural sweetness. - Place the cleaned octopus into the simmering braising liquid. Coat it well, cover the pot, and reduce the heat to low. Allow the octopus to cook gently for 20 minutes, then flip it and continue simmering until fork-tender—about 30 to 45 minutes longer.
- Remove the pan from the heat and transfer the octopus to a large bowl. Pour the braising liquid over it, then set the bowl in a larger container filled with ice water to cool. Once the mixture reaches room temperature, cover tightly and refrigerate for at least 2 hours, preferably overnight. This step helps the octopus absorb more of the smoky, aromatic flavor.
- When ready to cook, pat the octopus dry with paper towels and cut into three or four serving-sized portions. Brush each piece generously with the remaining olive oil.
- In a small saucepan, reduce ⅓ cup of the reserved braising liquid over medium heat. Remove from heat, strain out the solids, and allow the liquid to cool for about 10 minutes. Stir in orange zest, lemon zest, lemon juice, extra-virgin olive oil, salt, and a pinch of cayenne for a sauce that brightens and balances the smoky char.
- Preheat the grill to high heat. Place the octopus pieces directly on the grate and cook for 3 to 4 minutes per side, until caramelized, slightly charred, and heated through. Slice diagonally into thick pieces, arrange on a platter, and drizzle with the citrus sauce. Finish with a dusting of cayenne, chopped parsley, and grilled lemon slices for garnish.
This Spanish-style dish pairs beautifully with simple yet vibrant accompaniments. A warm loaf of Galician bread or rustic sourdough provides the perfect vehicle for sopping up the citrusy sauce. For a lighter option, consider serving it alongside a crisp salad of arugula, shaved fennel, and orange segments. Spanish-style roasted potatoes, tossed with paprika and garlic, also complement the flavors of the grilled octopus.
Spanish-Style Grilled Octopus is more than a dish—it is a culinary journey that captures the essence of Mediterranean cooking. From the initial simmer with garlic, bay leaves, and wine to the final kiss of smoke on the grill, each step honors tradition while ensuring tenderness and bold flavor. Whether served as a centerpiece for a summer gathering or as part of a tapas spread, this recipe delivers both authenticity and elegance. By recreating it at home, you bring a touch of Spain to your table, making any occasion feel festive and memorable.
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