Mediterranean Wild Octopus with Smoked Paprika & Potatoes
This Spanish-inspired octopus dish combines tender octopus with smoked paprika, olive oil and lemon for a simple but impressive seafood supper. Fresh octopus has a wonderfully meaty texture and rich flavour that works beautifully with bold Mediterranean ingredients.
🍽️ Serves: 4–6 ⏱️ Prep Time: 30 minutes 🔥 Cook Time: 90–120 minutes 💡 Difficulty: Moderate
Ingredients
- Whole Wild Octopus (approx. 2kg)
- 500g baby potatoes
- 3 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 2 garlic cloves, finely chopped
- Juice of 1 lemon
- Fresh parsley, chopped
- Sea salt and black pepper
Method
- Prepare the octopus. Remove the beak from the centre of the tentacles and clean out the body cavity, removing the internal organs. Rinse thoroughly under cold running water.
- Cook until tender. Place the cleaned octopus into a large saucepan and cover with water. Bring to a gentle simmer and cook for 60–90 minutes, or until a knife passes easily through the thickest part of a tentacle. Remove from the water and allow to cool slightly.
- Prepare the potatoes. While the octopus is cooking, boil the baby potatoes until tender. Drain and set aside.
- Finish the octopus. Cut the cooked octopus into bite-sized pieces. Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat and cook the octopus for 3–4 minutes until lightly caramelised around the edges.
- Add flavour. Stir in the garlic and smoked paprika and cook for 30 seconds. Add the potatoes and toss everything together.
- Serve. Finish with the remaining olive oil, lemon juice, parsley, sea salt and black pepper before serving.
Serving Suggestion
Serve with a simple green salad and crusty bread. This dish also works brilliantly as part of a tapas-style spread alongside olives, grilled vegetables and other Mediterranean dishes.
Order fresh Wild Octopus from Hamiltons Fish - landed at Brixham and delivered fresh to your door.
