📝 About This Recipe
Transport your senses to the shores of Galicia with this tender, smoky, and keto-friendly masterpiece. This dish transforms the intimidating octopus into a buttery-soft delicacy through a gentle braise followed by a high-heat sear that creates irresistible crispy edges. Infused with premium Spanish smoked paprika and bright citrus, it’s a sophisticated low-carb protein that tastes like a seaside vacation.
🥗 Ingredients
The Braise
- 2.5 - 3 lbs Whole Octopus (cleaned, beak removed; frozen and thawed for tenderness)
- 1/2 cup Dry White Wine (optional; use water for strict keto)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
- 1/2 piece Lemon (cut into wedges)
- 4 pieces Garlic Cloves (smashed)
The Char & Seasoning
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 tablespoon Smoked Paprika (Pimentón) (sweet or hot, depending on preference)
- 1 teaspoon Flaky Sea Salt (Maldon preferred)
- 1 tablespoon Fresh Oregano (finely chopped)
- 1/2 teaspoon Red Pepper Flakes (for a hint of heat)
Garnish
- 2 tablespoons Fresh Parsley (flat-leaf, chopped)
- 1 teaspoon Lemon Zest (freshly grated)
- 2 pieces Radish (thinly sliced for crunch)
👨🍳 Instructions
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1
Place the cleaned octopus in a large, heavy-bottomed pot or Dutch oven. Do not add water initially; the octopus will release its own flavorful liquid.
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2
Add the white wine, bay leaves, peppercorns, smashed garlic, and the half lemon to the pot.
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3
Cover with a tight-fitting lid and bring to a very gentle simmer over low heat. Let the octopus braise in its own juices for 45 to 60 minutes.
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4
Test for doneness by piercing the thickest part of a tentacle with a paring knife. It should slide in with zero resistance, like butter.
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5
Remove the pot from heat and let the octopus cool in its liquid for 20 minutes. This prevents the skin from peeling off.
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6
Carefully lift the octopus out and pat it very dry with paper towels. Moisture is the enemy of a good sear.
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7
Separate the tentacles using a sharp knife and discard the head (or slice it if you enjoy it). Set the tentacles on a tray.
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8
In a small bowl, whisk together the olive oil, smoked paprika, chopped oregano, and red pepper flakes.
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9
Brush the tentacles generously with the paprika oil, ensuring every crevice and suction cup is coated.
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10
Preheat your grill or a cast-iron grill pan to high heat until it is smoking slightly.
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11
Place the tentacles on the grill. Sear for 3-4 minutes per side without moving them, until deep char marks appear and the edges become crispy.
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12
Remove from the heat and arrange on a serving platter.
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13
Drizzle with any remaining paprika oil and sprinkle generously with flaky sea salt, fresh parsley, and lemon zest.
💡 Chef's Tips
Using frozen octopus is actually better than fresh because the freezing process breaks down the tough muscle fibers, ensuring a more tender result. Always let the octopus cool in its cooking liquid to help the skin set so it doesn't slide off during grilling. Patting the octopus bone-dry before grilling is the secret to achieving those crispy, caramelized suction cups. If you don't have a grill, a screaming-hot cast iron skillet works perfectly to achieve the necessary char. Don't discard the braising liquid; strain it and use it as a base for a seafood soup or to flavor cauliflower rice.
🍽️ Serving Suggestions
Pair with a chilled glass of Albariño or a crisp sparkling water with lime. Serve over a bed of sautéed garlic spinach or arugula to keep it strictly keto. Accompany with a side of homemade lemon-garlic aioli for dipping the charred tentacles. Add a few grilled asparagus spears or blistered shishito peppers to the platter for extra color and nutrients. A side of briny Kalamata olives and feta cheese complements the smoky profile perfectly.