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Braised Octopus Seafood Recipes For Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy


What is braising method of cooking?

The meaning of BRAISE is to cook slowly in fat and a small amount of liquid in a closed pot.

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added.

When you braise meat or a vegetable, you fry it quickly and then cook it slowly in a covered dish with a small amount of liquid.

Basically, you braise the octopus in its own juices and then cut it into pieces and dress it with a paprika-garlic sauce while it is still warm.

A successful braise intermingles the flavors of the foods being cooked with those of the cooking liquid. This cooking method dissolves the meat's collagen into gelatin, which can greatly enrich and thicken the liquid. Braising is economical (as it allows the use of tough and inexpensive cuts), and efficient.


Traditional Braised Octopus Recipe


3: Bay leaves
6 cloves: Garlic
1: Onion
200 g: Plum tomatoes, ripe
1 bunch: Spring onions

Baking & spices
3 tsp: Paprika plus, sweet smoked
3: Red peppers

Oils & vinegars
1: Olive oil
2 tbsp: Sherry vinegar

Nuts & seeds
30 g: Almonds
30 g: Hazelnuts

Bread & baked goods
20 g: White bread

null: 1 x 400 g tin of cannellini beans


  • Heat a pan large enough to hold the octopus and add 2 tablespoons of oil, then peel and chop the onion and garlic.
  • When the oil is hot, add the onion, garlic, bay leaves and smoked paprika and cook for 2 minutes. Add the whole octopus and some sea salt and black pepper. Put the lid on and cook for 1 hour, or until the octopus is tender. To check, insert a knife into a tentacle; it should cut through with ease. If not, continue to cook, checking every 10 minutes until it is ready.
  • Meanwhile, make the sauce. Preheat your grill to high. Remove the crusts from the bread, then blitz in a blender to crumbs. Cut the peppers into quarters and remove the seeds, then halve the tomatoes. Oil and season them all over, then lay skin side up on a large grill tray. Grill until the skins are blistered and blackened. Peel away the skins when cool enough to handle.
  • Place a frying pan over a medium heat and add 1 tablespoon of oil. When it is hot, add the nuts and fry, stirring occasionally, until golden all over. Tip out onto a plate and leave to cool.
  • Peel the garlic and chop. Heat another tablespoon of oil in the pan and fry the breadcrumbs and garlic until golden and crisp.
  • Tip the garlicky crumbs into a blender, add the tomatoes, peppers and nuts and pulse to a rough paste. Add the sherry vinegar with some salt and pepper and blend for 10 seconds. Transfer to a bowl and set aside.
  • When the octopus is cooked, lift it out on a tray and leave until cool enough to handle. Reserve the stock. Cut off and reserve the tentacles. Slit open the main body and remove the ink sac, stomach and eyes carefully. Chop all the main body meat up and put to one side.
  • When ready to serve, in a large pan, mix the cooled, chopped octopus body meat into the sauce. Trim and slice the spring onions, then add along with the beans, and 200ml of the octopus stock. Heat through.
  • Meanwhile, place a frying pan over a high heat. Oil and season the tentacles. When the pan is hot, 1 tablespoon of oil, then the tentacles. Cook for 2 minutes on each side until nicely coloured and lightly charred.
  • Season the stew and share between 4 bowls. Slice the tentacles and share between the bowls. Sprinkle generously with smoked paprika and serve. You can add roughly chopped coriander leaves also and sprinkle on top.

Braised Octopus with Wine Recipe


Gluten free

3 lbs: Octopus

1: Bay leaf

Oils & vinegars
1 cup: Olive oil
1/2 cup: Red wine vinegar

Scroll to Continue

Beer, wine & spirits
1 cup: Red wine


  • Place cut octopus in a large pot. Do not add anything else in the pot. Turn the heat on medium and cook octopus until almost all of its water has evaporated (or as my mom always says “until it drinks its water”). The octopus pieces will turn deep pink and shrink considerably. The time will vary anywhere from 30 minutes to an hour and a half.
  • When only a little bit of liquid remains in the pot, add remaining ingredients and 1/2 cup water, bring to a boil and then lower the heat and simmer with a lid loosely covering the pot until the sauce is reduced and slightly thickened (1.5-2 hours). Taste and season with black pepper if necessary. Serve over plain white rice.

Easy and Quick Braised Octopus Recipe


  • ½ cup Extra virgin olive oil
  • 12 Garlic cloves, peeled
  • 12 oz. Octopus legs already cooked
  • 4 oz. Onions, caramelized
  • 4 ea. Red chilies
  • 4 Tbsp. Sofrito
  • 4 ea. Bay leaf
  • 4 Tbsp. Fish stock
  • Salt as needed
  • Ground black pepper as needed
  • 2 Tbsp. Parsley, chopped


  1. Place a medium wide pot on a medium heat, add the Extra Virgin Olive Oil from Spain, then add the garlic and cook tilting the pan on top of the fire to roast it even, 2 minutes or until it begins to brown. Then add quick and in this order, octopus (cut about ¼ inch thick), onions, chilies and sofrito, stir well.
  2. Add bay leaf, stir well and cook slowly for 1 minute, add fish stock mix well. Season and sprinkle the parsley, turn the heat off and mix well. Let rest and serve at room temperature.
  3. Serve with white rice.

Braised and Fried Octopus Recipe


1: Octopus, Medium Large

2: Bay leaves
1 Can: Chickpeas
2: Garlic cloves
1: Lemon, Juice From
1: Lemon, Zest from
1/4 cup: Parsley, Fresh Leaves

Baking & spices
1/2 cup: All-purpose flour
3 tbsp: Corn starch
3: Salt & pepper

Oils & vinegars
3 tbsp: Olive oil
1: Vegetable oil

Beer, wine & spirits
1/2 cup: White wine, Dry

1: Water


  • Place the octopus in a heavy bottom stock pot and add the water, wine, and bay leaves. Add about a cup of water and bring to a boil.
  • Cover, and reduce heat to a simmer and cook until the octopus is fork tender, about 45 minutes. While the octopus is braising, chop together the gremolata ingredients, then place in a small bowl.
  • Drain and rinse canned chickpeas and place in a blender or food processor with the lemon, olive oil, salt and pepper. Serve with white rice.

Braised Octopus Recipe


Gluten free • Paleo

1 lbs: Octopus

1: Combination of oregano
3: Garlic cloves
2: Lemons

Baking & spices
1 tsp: Black pepper
1 tbsp: Paprika, sweet
1/2 tsp: Salt

Oils & vinegars
1/2 cup: Olive oil


  • If using frozen octopus, thaw the octopus in the refrigerator for a day or two. Wash the octopus thoroughly under running water, paying particular attention to the suckers on the tentacles.
  • Bring a large pot of water to a rolling boil. Place the octopus in the pot, cover it and return the water to a boil. Boil the octopus for 8 minutes. Take the octopus from the boiling water onto a cutting board and chop off its head. Discard the head.
  • Line a oven or similar pot with a nest of your choice of Spanish herbs and spices. Possibilities include a combination of oregano, rosemary, bay leaves, laurel, saffron, sage, tarragon, thyme, basil, or parsley. The octopus meat absorbs the flavors of the herbs and spices.
  • Nestle the octopus legs into the nest of herbs. Cover and cook for three to four hours at 200 F until tender. Cut the octopus into chunks and keep warm. Meanwhile, put the salt, pepper, paprika, and garlic in a mortar and pound it until it is a paste.
  • Slowly add the olive oil, stirring and mashing all the while. If you don't have a mortar and pestle, you could use a food processor, but the texture will be different. While the octopus is still warm, put it into a large bowl and toss with the paprika-garlic sauce. Squeeze the juice of 1 lemon into the bowl and toss to combine. You can add some chopped cilantro for garnishing too.

Braised Octopus Recipe (Baby Octopus)


serves 3 persons

2 lbs. baby octopus

1/4 cup extra virgin olive oil

1 medium white onion, small dice

4 cloves garlic, smashed

4 tablespoons parsley, chopped, divided

1/4 cup dry red wine

1 cup tomato passata

pinch chili flakes

Sea salt

Fregola, pasta, or couscous

Toasted breadcrumbs for serving


  • In a deep sauté pan or Dutch oven, heat the olive oil over medium-low heat. Add the onion, smashed garlic, and half of the parsley. Cook until the onion is translucent, about 5-7 minutes. Increase the heat to high, add the wine. Cook until the wine has evaporated. Lower the heat and add the octopus. Let the octopus simmer for 5-7 minutes.
  • Add the tomato passata and chili flakes, and cover the pan with a lid. Simmer over medium-low heat for 35-40 minutes or until the octopus is fork-tender. Taste and season with salt as needed. Sprinkle with the rest of the chopped parsley.
  • Serve with fregola (or pasta or couscous). Sprinkle with toasted breadcrumbs if desired.

Couscous To Serve With Braised Octopus

Simple Couscous Recipe To Serve With Braised Octopus



1 1/2 cups: Baby portobello mushrooms
2 cloves: Garlic
6 cups: Spinach
1 cup: Yellow onion

Canned goods
1/4 cup: Vegetable broth

Pasta & grains
1 cup: Israeli couscous

Baking & spices
1/2 tsp: Black pepper
1/2 tsp: Sea salt

Oils & vinegars
3 tbsp: Olive oil

2 cups: Water


  • Using a large pot, bring 2 tablespoons of oil to medium heat. Add onion and sauté for 3-5 minutes, until they are softened and translucent. Add garlic and sauté for 2 minutes.
  • Add mushrooms and sauté for 5 minutes. Add spinach, salt and pepper, and broth and stir to combine. Cover and cook until spinach is wilted for about 5 minutes. Serve with braised octopus.

Couscous With Herbs Recipe To Serve With Braised Octopus


  • 1 cup of dry couscous
  • 1 garlic clove minced
  • 1/2 onion diced
  • 1 sprig of thyme
  • 1 bay leaf
  • 2 tbsp of olive oil
  • salt to taste
  • 1 lemon zested
  • 1 tbsp of roughly minced parsley


  • Heat up one tbsp of the olive oil in a small sauce pan over medium to high heat. Sautée onion until transparent, about 2-3 mins. Add garlic and sautée until frangrant, about 1 minute. Add dry couscous and stir. Add salt and stir. Add water, thyme and bay leaf. Then bring it to a boil then reduce to a slow simmer.
  • Cover and let it simmer until all the water has been absorbed (about 10 mins). After all liquid has been absorbed, remove the thyme sprig and the bay leaf and discard. Add remaining tbsp of olive oil, the parsley and the lemon zest, stir to combine. Serve with braised octopus.

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