Spanish Octopus

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Ingredients

• 1 Spanish onion, chopped
• 3-4 garlic cloves, peeled and slightly crushed
• 2 bay leaves
• Spanish paprika
• Salt
• Olive oil
• White wine
• 1 pound Spanish octopus
• Lemon juice
• Fresh parsley
• Cayenne

Instructions

1. In a saucepan, combine chopped Spanish onion, garlic cloves, bay leaves, Spanish paprika, salt, and olive oil. Cook on medium-high heat for about 5 minutes until onions soften.
2. Add white wine to the mixture and bring to a simmer.
3. Place the Spanish octopus in the braising liquid, cover, and cook on low heat for about an hour until tender.
4. Once cooked, let the octopus cool in its juices, then refrigerate until thoroughly chilled.
5. Remove the octopus from the liquid, wipe off the slimy skin, cut into smaller pieces, and brush with olive oil.
6. Sear the octopus pieces in a hot pan or grill until caramelized.
7. For the sauce, mix boiled and strained braising liquid with lemon juice, olive oil, and chopped parsley.
8. Slice the octopus into smaller pieces and serve on roasted potatoes. Drizzle with the sauce, sprinkle with cayenne, and garnish with parsley.
9. Enjoy the Spanish Octopus with its mild, meaty flavor and perfect pairing with potatoes.

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