Spanish Octopus

Gather all your ingredients to ensure a smooth cooking process.

In a saucepan, combine the chopped onion, crushed garlic, bay leaf, smoked paprika, kosher salt, and 1 tablespoon of olive oil. Cook over medium-high heat, stirring occasionally, until the onions begin to soften and become fragrant. (Approximately 5 minutes)

Pour in the white wine, allowing it to deglaze the pan and create a flavorful braising liquid. Bring the mixture to a gentle simmer.

Submerge the octopus in the braising liquid, ensuring it's well coated. Cover the saucepan, reduce the heat to low, and let it simmer gently for 20 minutes. Then, turn the octopus over and continue cooking until it's wonderfully tender. (Approximately 40 to 45 minutes)

Remove the saucepan from the heat and carefully transfer the octopus to a large bowl. Pour the braising liquid over the octopus to keep it moist. Place this bowl over another bowl filled with ice water to rapidly cool the octopus to room temperature.

Once cooled, cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the octopus to chill thoroughly.

When ready to sear, transfer the octopus to a clean work surface. Pat it dry with paper towels, removing any excess braising juices. If desired, gently peel away some of the purple skin. Cut the octopus into 3 or 4 serving-size pieces and brush them lightly with olive oil.

Pour the braising liquid into a separate saucepan. Bring it to a boil, then remove from the heat. Strain the liquid to remove the solids and transfer the strained liquid to a mixing bowl. Allow it to cool for about 10 minutes before stirring in the fresh lemon juice, extra-virgin olive oil, salt, and cayenne pepper to create a vibrant serving sauce.

Preheat a grill pan or outdoor grill to high heat. Place the octopus pieces on the hot grill and cook until they are beautifully seared, almost charred, for 3 to 4 minutes. Flip and cook the other side until it's dark brown, caramelized, and heated through, another 3 to 4 minutes. Transfer the seared octopus to a serving platter.

Slice the octopus into fairly thick diagonal slices and arrange them artfully on a serving dish. Spoon the flavorful braising liquid mixture generously over the top. For an extra touch of heat, lightly dust with a pinch of cayenne pepper, if desired.