Octopus is not as difficult as it sounds. Braise it for ninety minutes in stock with wine, aromatics, and a penny in the pot, and it comes out tender without any special technique. The red pepper aioli is made in a food processor in about five minutes and it does more for the dish than any sauce you could buy. Serve this as an appetizer and people assume you spent your afternoon in the kitchen. You mostly spent it waiting.
How to Make Octopus with Red Pepper Aioli
The penny trick
A copper penny in the braising liquid is an old technique for tenderizing octopus. The copper reacts with the proteins. Clean the penny before it goes in. Whether you believe in the chemistry or not, it doesn’t hurt, and the octopus comes out tender either way.
Browning the lemon first
Charring lemon slices in the dry pot before adding liquid caramelizes the citrus and removes some of the raw bitterness. It takes two minutes and changes the character of the braising liquid. Don’t skip it if you want depth in the broth. 
Building the aioli
Pulse garlic and salt into a paste first, then add roasted pepper and lemon juice before the oil goes in. Add safflower or grapeseed oil in a slow, steady stream while the processor runs. It emulsifies quickly. Season at the end, not before.
Octopus with Red Pepper Aioli
- Total Time: 105 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Tender octopus, simmered in a rich broth, is paired with a vibrant red pepper aioli. A simple yet elegant dish with bold flavors.
Ingredients
- 1 octopus
- 1 lemon, sliced
- 1 onion, sliced
- 4 garlic cloves, sliced thin
- 1 teaspoon whole peppercorn
- 1 teaspoon whole coriander seed
- 1 teaspoon smoked paprika
- 2 whole chilies
- 3 pinches sea salt
- 1 cup (237 ml) white wine
- 4 cups (946 ml) fish or vegetable stock
- 1 penny
- 1 garlic clove
- 1 egg yolk
- 1/4 cup roasted red pepper
- juice of 1/2 a lemon
- 1/2 cup safflower or grapeseed oil
- salt
Instructions
- Get your pot hot and add lemon; once brown, add onion and garlic, then lower the heat to prevent burning the garlic. Add the spices and salt.
- Deglaze with white wine and reduce by half. Add stock and bring to a full boil.
- Add the octopus, lower heat to a simmer, cover, and cook for 1 ½ hours.
- Aioli
- In a food processor, add garlic and salt, pulsing until a paste forms.
- Add pepper, lemon juice, and yolk; pulse until light and frothy.
- Add oil in a very slow, steady stream, 1 teaspoon at a time, to ensure emulsification.
- Adjust seasoning with salt and more lemon.
- Serve the octopus tentacles on top of the aioli, and sprinkle additional chili on top.
Notes
- For optimal tenderness, ensure the octopus is fully submerged in the simmering liquid.
- If you don’t have safflower or grapeseed oil, use a neutral oil with a high smoke point like avocado oil.
- Leftover octopus and aioli can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 3
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
What does the penny do in the recipe?
It is a traditional trick, particularly in Mediterranean and Portuguese cooking, believed to help tenderize the octopus during its long simmer. Some cooks swear by it, though the low and slow cooking does most of the work.
How do I know when the octopus is done?
After about 90 minutes of simmering, insert a knife into the thickest part of a tentacle. It should slide in with little resistance. If it is still tough, continue cooking and check every 15 minutes.
Can I use a different oil for the aioli?
Safflower or grapeseed oil are recommended because they have a neutral flavor that lets the roasted red pepper and garlic shine. Avoid extra-virgin olive oil on its own, as it can turn bitter when blended at high speed. A 50/50 mix with a neutral oil is a good compromise.
