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Spanish Braised Octopus in Paprika Sauce


Braised Octopus
James Strange/Moment/Getty Images
This is a very simple recipe once you have prepped your octopus for finishing -- instructions are linked below. Basically you braise the octopus in its own juices, then cut it into pieces and dress it with a paprika-garlic sauce when it is still warm. This is a variant of a Spanish recipe known as "a la gallega." Any size octopus will work with this recipe, which serves 4 as a starter or tapas.

Prep Time: 3 hours, 30 minutes

Total Time: 3 hours, 30 minutes


  • 1-2 pounds octopus
  • 1/2 t. salt
  • 1 t. black pepper
  • 3 chopped garlic cloves
  • 1 T. sweet paprika
  • 1/2 cup olive oil
  • 2-3 lemons


Braise your octopus as directed in the instructions below.

Meanwhile, put the salt, pepper, paprika and garlic in a mortar and pound it until it is a paste. Slowly add the olive oil, stirring and mashing all the while. If you don't have a mortar and pestle, you could use a food processor, but the texture will be different.

When the octopus is tender and still warm, cut into chunks, put into a large bowl and toss with the sauce. Squeeze the juice of 1 lemon into the bowl and toss to combine.

Serve warm or at room temperature with slices of lemon.

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