#SPANISH OCTOPUS SKIN#

Toss the octopus with the rest of the вЂ¦ДҐ/5 (3) Total Time 1 hr 50 mins Category Appetizer, Main Course Calories 167 per serving Coat with some of the olive oil and either grill or broil until you get some char marks, about 8 to 10 minutes.Serve with lemon wedges, hot or at room temperature, garnished with parsley. Brush octopus with remaining olive oil.Grill it quickly until outside browns but inside is not dried out. Cut octopus into large serving pieces, brush it with half the olive oil, and sprinkle it with salt and pepper. Grill rack about 4 inches from heat source. Start charcoal or wood fire, or preheat gas grill fire should be quite hot.(You can prepare this 24 hours in advance up to this point cover, and refrigerate octopus.) Set aside. Drain, discarding everything but octopus. Adjust heat so that liquid simmers slowly, and cook until octopus is tender, for 30 to 90 minutes, depending on whether you're using two smaller octopuses or 1 larger one (check for doneness with point of sharp knife). Turn heat to medium, cover, and bring to boil. Combine octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, garlic and 1 lemon, cut in half, in saucepan along with water to cover.Dust with a bit of cayenne pepper, if desired. Spoon braising liquid mixture over the top. Slice octopus into fairly thick diagonal slices.Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Cook until flesh is seared, almost charred, 3 or 4 minutes. Heat a grill pan or outdoor grill to high heat.Stir in lemon juice, extra-virgin olive oil, parsley, salt, and cayenne pepper to make the serving sauce. Strain out solids transfer liquid to a mixing bowl let cool about 10 minutes. Cut octopus into 3 or 4 serving-size pieces.

#SPANISH OCTOPUS SKIN#

Transfer octopus to a work surface and mop off braising juices with paper towels remove as much of the purple skin as you want.Refrigerate until thoroughly chilled, at least 2 hours or overnight. Cover bowl with plastic wrap when octopus and liquid are cool.Place bowl above a bowl of ice water to cool to room temperature. Remove from heat transfer octopus to a large bowl.

Continue cooking until octopus is tender, another 40 to 45 minutes.

Transfer octopus into braising liquid, turning to coat with the liquid.

Add white wine to create the braising liquid. Cook and stir over medium-high heat until onions start to soften, about 5 minutes.

Place chopped onion, garlic cloves, bay leaf, paprika, salt, and 1 tablespoon olive oil into saucepan.

Spanish octopus