Spanish Octopus

Ingredients

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  3 cloves, minced or 9g

• Bay

  Castella

  100g

• Paprika

  Spices

  1 ½ tsp or 3g

• Salt

  Table

  1 ½ tsp or 9g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Octopus

  Mollusks, common, raw

  100g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Liquid

  Sugar Twin

  16 teaspoon or 6.4kg

• Lemon juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

Directions

1. Place chopped onion, garlic cloves, bay leaf, paprika, salt, and 1 tablespoon olive oil into saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.
2. Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.
3. Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.
4. Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.
5. Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.
6. Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, parsley, salt, and cayenne pepper to make the serving sauce.
7. Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.
8. Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.
9. (source: https://www.allrecipes.com/recipe/259483/spanish-octopus/)