Spanish-Style Spicy Octopus西班牙辣椒燒章魚
A classic Spanish tapas dish featuring tender octopus cooked until perfectly tender, then finished in a sizzling pan with smoky Spanish paprika, garlic, fresh chili, and quality olive oil. The octopus absorbs the aromatic flavors while maintaining a delicate texture. This rustic yet elegant dish is best enjoyed warm with crusty bread for soaking up the flavorful oil.
01Ingredients
- 1000g Fresh octopus
- 1 whole Onion
- 3 whole Bay leaves
- 8 cloves Garlic
- 2tbsp Spanish smoked paprika
- 2 whole Fresh red chili
- 150ml Extra virgin olive oil
- 1tsp Sea salt
- 0.5tsp Black pepper
- 1 whole Lemon
- 400g Crusty bread
Nutrition (per serving)612kcal
- Protein42.5g
- Carbs48.3g
- Fat24.8g
Fiber 2.1 gSodium 748 mg
02Steps
- Fill a large pot with water and bring to boil. Add octopus, onion, and bay leaves. Simmer gently until octopus is tender, approximately 35-40 minutes.
- Remove octopus from water and allow to cool slightly. Cut tentacles into bite-sized pieces, approximately 3-4cm.
- Heat olive oil in a large skillet over medium heat. Add garlic slices and fry until golden and fragrant, stirring occasionally.
- Add fresh chili slices to the hot oil and fry briefly for 1-2 minutes to infuse flavor.
- Sprinkle paprika powder into the oil, stirring constantly for 30 seconds to avoid burning. The paprika will bloom and release its smoky aroma.
- Add the cooked octopus pieces to the infused oil. Toss gently and cook for 2-3 minutes, ensuring octopus is evenly coated with the paprika oil.
- Season with sea salt and black pepper to taste. Transfer to a serving plate while still warm and sizzling.
- Drizzle any remaining infused oil over the octopus. Serve immediately with lemon wedges and crusty bread on the side.
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