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1 yellow onion, coarsely chopped
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3 cloves garlic, peeled and crushed
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1 large bay leaf
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1 ½ teaspoons smoked Spanish paprika
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1 ½ teaspoons kosher salt
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1 tablespoon olive oil
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½ cup white wine
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1 (1 pound) piece Spanish octopus
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2 tablespoons olive oil
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⅓ cup braising liquid
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1 tablespoon fresh lemon juice
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1 tablespoon extra-virgin olive oil
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salt to taste
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1 pinch cayenne pepper to taste
Spanish Octopus
Above and beyond the ingredients in this octopus recipe, the cooking method, or should I say methods, couldn't be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. This smoky braised octopus is great served with crusty roasted potatoes.
Nutrition Information
212
Calories
44g
Carbohydrates
21g
Protein
312mg
Potassium
4g
Fiber
9g
Sugar
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