Garlic octopus tapas are a firm favourite in Spanish tapas cooking, octopus is inexpensive, tastes great and is extremely versatile. Octopus dishes are popular in Galicia as well as in Andalucia, both of which boast rich coast lines and are proud of their seafood dishes, recipes and fresh hand caught capture. Octopus needs to be fresh so for this recipe we recommend visiting your local quay and buying the very best available.
50 minutes cooking
1kg Fresh octopus
4 Garlic cloves, crushed and roughly chopped
1 Large onion, diced
Juice of 1 small lemon
175mls White table wine
Extra virgin olive oil
Broadleaf parsley, chopped
- Cook the whole octopus in hot water and lemon juice for 50 minutes (do not boil)
- Remove from the pot and let cool then chop up the octopus into 2 inch segments.
- Heat a generous splash of extra virgin olive oil in a terracotta cazuela and heat.
- Add the octopus to the cazuela with the garlic, wine and onion and cook until the wine begins to evaporate.
- Sprinkle with fresh parsley and serve with fresh crusty bread to mop up the delicious infused olive oil.