📝 About This Recipe
This dish transforms the humble octopus into a culinary masterpiece, balancing a tender, succulent interior with an irresistibly shattered-glass exterior. Drawing inspiration from the coastal tavernas of Spain and Greece, the tentacles are first poached in an aromatic broth to achieve buttery tenderness before being flash-fried to golden perfection. It is a sophisticated play on textures that brings the essence of the Mediterranean sea straight to your table.
🥗 Ingredients
The Octopus & Poaching Liquid
- 1.5 lbs Large Octopus Tentacles (cleaned and separated)
- 1/2 cup Dry White Wine (such as Pinot Grigio)
- 1 teaspoon Black Peppercorns (whole)
- 2 pieces Bay Leaves (dried)
- 1/2 Lemon (sliced into rounds)
The Crispy Coating
- 1 cup All-purpose Flour
- 1/2 cup Cornstarch (for extra crunch)
- 1 teaspoon Smoked Paprika (Pimentón) (sweet or hot)
- 1 teaspoon Garlic Powder
- 1 teaspoon Sea Salt (fine grain)
- 3 cups Neutral Oil (for frying, such as grapeseed or canola)
Smoked Paprika Aioli & Garnish
- 1/2 cup Mayonnaise (high quality)
- 1 clove Garlic (grated into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Parsley (finely chopped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
In a large pot, combine the octopus tentacles, white wine, peppercorns, bay leaves, and lemon rounds. Add enough water to just cover the octopus.
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2
Bring the liquid to a gentle simmer over medium-high heat. Once simmering, reduce heat to low, cover, and cook for 45-50 minutes until the octopus is fork-tender.
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3
While the octopus simmers, prepare the aioli by whisking together the mayonnaise, grated garlic, lemon juice, and a pinch of smoked paprika in a small bowl. Refrigerate until serving.
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4
Once the octopus is tender, remove it from the pot and let it cool slightly. Pat the tentacles extremely dry with paper towels; moisture is the enemy of a crispy crust.
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5
In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, and sea salt until well combined.
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6
In a heavy-bottomed skillet or Dutch oven, heat the neutral oil to 375°F (190°C). Use a thermometer to ensure accuracy.
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7
Dredge each tentacle thoroughly in the flour mixture, pressing the coating into the suction cups to ensure every nook and cranny is covered.
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8
Shake off any excess flour and carefully lower the tentacles into the hot oil using tongs. Do not overcrowd the pan; fry in batches if necessary.
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9
Fry the octopus for 2-3 minutes, turning once, until the exterior is deep golden brown and exceptionally crispy.
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10
Transfer the fried tentacles to a wire rack set over a baking sheet to drain. Immediately sprinkle with a touch more sea salt while hot.
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11
Garnish with fresh chopped parsley and serve immediately alongside the chilled aioli and fresh lemon wedges.
💡 Chef's Tips
Never skip the poaching step; frying raw octopus will result in a rubbery texture that is difficult to chew. Ensure the octopus is bone-dry before dredging in flour to prevent the coating from sliding off during frying. Use a mixture of flour and cornstarch; the cornstarch prevents gluten development, leading to a lighter, crispier crunch. Maintain your oil temperature at 375°F; if the oil is too cool, the octopus will absorb grease and become soggy.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Assyrtiko or Albariño wine to cut through the richness of the fry. Serve alongside a fresh Greek salad with feta, kalamata olives, and heirloom tomatoes. Accompany with crispy salt-and-vinegar smashed potatoes for a hearty meal. Offer a side of blistered Shishito peppers for a smoky, vegetal contrast.