Spanish Octopus � Now 100% Trick Free

I�ve never been to Spain, so to what extent this is actually Spanish octopus, I can�t really say, but after having enjoyed this underrated seafood in more Spanish restaurants than I can remember, it has to be pretty close.

Above and beyond the ingredients, 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. Which is why I�ve never understood all the crazy tips and tricks, for achieving the perfect texture.

Some say to beat it on rocks before braising, while others insist a few wine corks are the way to go. If you have one of these magical techniques, I�d love to hear about it, especially if it sounds extra nutty, but I have to admit, I am a skeptic.

You should be able to find frozen Spanish octopus at your finer markets, which is the only kind I�ve ever used, so I can�t say how much better it is fresh, but one day I would love to find out, preferably in Spain. Fresh or frozen, I really do hope you give this a try soon. Enjoy!

Ingredients for two portions:

1 pound piece Spanish octopus

2 tablespoons olive oil

1 yellow onion

3 cloves garlic

1 large or 2 small bay leaves

1 1/2 teaspoon Spanish paprika

1 1/2 teaspoon kosher salt

1/2 cup white wine

- Serve with crusty roasted potatoes

For the sauce:

About 1/3 cup reserve braising liquid (boiled, strained)

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

1 tablespoon freshly chopped Italian parsley

salt to taste

cayenne to taste

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