Braised Spanish Octopus

Ingredients:

• Yellow onion (1/2 onion; coarsely chopped)

• Garlic (3 cloves; peeled and diced)

• Smoked Spanish paprika (2 tsp

• Kosher salt (2 tsp)

• Bay Leaf (1)

• EVOO (1 tbsp)

• White wine or broth (1/2 cup)

Octopus:

• Spanish octopus (1 lb.)

• Olive oil (2 tbsp)

Sauce:

• Braising liquid (1/3 cup)

• fresh lemon juice (1 tbsp)

• Extra-virgin olive oil (1 tbsp)

• Salt to taste

• Cayenne pepper to taste

1. Start by sautéing onion, garlic, bay leaf, paprika and salt with oil. After 5 minutes add white wine or stock to create a braising liquid. Bring to a simmer.

2. Cook octopus in braising liquid, covered, and on reduced heat. Cook for 20 mins before flipping over and then cook for an additional 40 mins, or until tender.

3. Transfer octopus and braising liquid in a bowl above ice water to cool, then cover the bowl with plastic wrap and place in fridge to marinate overnight.

4. Next day, remove octopus from braising liquid and cut into serving size pieces. Brush with olive oil.

5. Grill octopus pieces till sides are seared (3 mins each side) and let rest until plating.

6. Use the braising liquid left over in your bowl and transfer this liquid to a saucepan, bring to boil. Strain out solids afterwards and let liquid cool before adding lemon juice and olive oil.

7. Roast potatoes as a side and begin building your plate with the potatoes and octopus. Add broth to the base. Enjoy!