Spanish Braised Octopus


The Team

by The Team

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Serves2 - 4 serves
Prep time10 minutes
Cook time90 minutes
Ready in100 minutes

Spanish Braised Octopus



  • 1 x Octopus Legs
  • 1 large brown onion, chopped
  • 5 garlic cloves
  • 1 tbsp paprika
  • 4 bay leaves
  • olive oil
  • salt
  • water or white wine (optional)


  • 5 potatoes, sliced
  • 1 tbsp garlic powder
  • 1 tbsp mixed herbs
  • olive oil
  • salt & pepper

Braising Liquid 

  • lemon juice
  • olive oil
  • parsley, chopped


Step 1

In a large pot, add onion, garlic, paprika, bay leaves, olive oil, salt and water, stir and bring to a boil. Dip the tentacles into the water lowering to the pot. Make sure the octopus is submerged into the liquid. Let it braise for 1 hour until octopus is tender.

Step 2

Meanwhile, coat the potatoes with garlic powder, mixed herbs, salt & pepper and drizzle with olive oil. Roast in the oven for 25 – 30 minutes until golden brown.

Step 3

Once octopus is tender, transfer the octopus to a plate. With the braising liquid, add lemon juice, olive oil and parsley, let it reduce.

Step 4

Arrange the octopus on a plate with roasted potatoes and braising liquid on top. Squeeze lemon juice, a light drizzle of olive oil and sprinkle with parsley to serve. Enjoy!


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