Crispy Braised Octopus with Smoky Romesco Sauce – Perfect for Sharing
Crispy braised octopus with smoky romesco sauce is the perfect appetizer for sharing. After making this many times, I’ve discovered the trick to tender, crispy octopus every time. The smoky, slightly spicy romesco sauce adds a fresh, cozy touch to this winter warmer. If you love recipes like this, you’ll also enjoy Crispy Fried Calamari and Delicious Mapo Tofu.
Why This Crispy Braised Octopus with Smoky Romesco Sauce – Perfect for Sharing Is Pure Comfort
- Tender, crispy octopus with a smoky, slightly spicy kick
- Easy to make and perfect for sharing
- Impress your guests with this restaurant-quality appetizer
- Better than takeout and healthier too
What You'll Need for Crispy Braised Octopus with Smoky Romesco Sauce – Perfect for Sharing
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb octopus, cleaned and cut into pieces
- 1 cup romesco sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley, for garnish
- Optional: Lemon wedges, for serving
- Optional: Crusty bread, for serving
📝 Ingredient Notes
- Octopus: Ask your fishmonger to clean and cut the octopus for you.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing. → See on Amazon
- Immersion blender — Easy blending of romesco sauce right in the pot. → See on Amazon
How to Make Crispy Braised Octopus with Smoky Romesco Sauce – Perfect for Sharing
- Sear the octopus: Heat olive oil in a large skillet over medium-high heat. Add octopus pieces, season with salt and pepper, and cook until browned and crispy, about 5 minutes per side.
- Braise the octopus: Add garlic, smoked paprika, and red pepper flakes to the skillet. Cook for 1 minute, then add 1/2 cup water. Cover and reduce heat to low. Let the octopus simmer for 20-25 minutes, until tender.
- Make the romesco sauce: In a blender, combine almonds, bread, garlic, smoked paprika, red pepper flakes, and olive oil. Blend until smooth, then season with salt and pepper.
- Serve: Transfer the braised octopus to a serving platter. Drizzle with romesco sauce and garnish with chopped parsley. Serve with lemon wedges and crusty bread.
Cook's Tips for Perfect Crispy Braised Octopus with Smoky Romesco Sauce – Perfect for Sharing
- : To prevent the octopus from becoming tough, make sure not to overcook it.
- Common mistake and fix: If your octopus is not tender after 20 minutes, add more water and continue to simmer.
- : For a spicier dish, add more red pepper flakes to the romesco sauce.
- : To make ahead, prepare the octopus and sauce separately, then reheat and combine before serving.
Storing & Reheating Crispy Braised Octopus with Smoky Romesco Sauce – Perfect for Sharing
Short-Term Storage
Store in an airtight container in the fridge. Store leftover braised octopus in an airtight container in the fridge for up to 3 days. Make-ahead tip: The romesco sauce can be made up to 3 days ahead and stored in the fridge.
Freezing Crispy Braised Octopus with Smoky Romesco Sauce – Perfect for Sharing
Freezing is not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes, until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, until warmed through.
Recipe Notes
- Chef tip: For the best texture, make sure to pat the octopus dry before searing.
- Best substitution: Squid can be substituted for octopus in this recipe.
- Make-ahead: The octopus can be braised up to 1 day ahead and reheated before serving.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the romesco sauce is too thick, thin it out with a little water or olive oil.
Want to level up this recipe?
High-quality olive oil — Enhances the flavor of the octopus and sauce. → Check price on Amazon
Crispy Braised Octopus with Smoky Romesco Sauce – Perfect for Sharing
Ingredients
Main Ingredients
- 1 lb octopus, cleaned and cut into pieces
- 1 cup romesco sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
Seasonings
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley, for garnish
Optional Toppings
- Lemon wedges, for serving
- Crusty bread, for serving
Instructions
- Sear the octopus: Heat olive oil in a large skillet over medium-high heat. Add octopus pieces, season with salt and pepper, and cook until browned and crispy, about 5 minutes per side.
- Braise the octopus: Add garlic, smoked paprika, and red pepper flakes to the skillet. Cook for 1 minute, then add 1/2 cup water. Cover and reduce heat to low. Let the octopus simmer for 20-25 minutes, until tender.
- Make the romesco sauce: In a blender, combine almonds, bread, garlic, smoked paprika, red pepper flakes, and olive oil. Blend until smooth, then season with salt and pepper.
- Serve: Transfer the braised octopus to a serving platter. Drizzle with romesco sauce and garnish with chopped parsley. Serve with lemon wedges and crusty bread.
Notes
- Chef tip: For the best texture, make sure to pat the octopus dry before searing.
- Best substitution: Squid can be substituted for octopus in this recipe.
- Make-ahead: The octopus can be braised up to 1 day ahead and reheated before serving.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the romesco sauce is too thick, thin it out with a little water or olive oil.
Storage
- Fridge: Store leftover braised octopus in an airtight container in the fridge for up to 3 days.
- Freezer: Freezing is not recommended for this dish.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes, until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until warmed through.
- Make ahead: The romesco sauce can be made up to 3 days ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 20g
- Carbs: 15g
- Fiber: 5g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 60mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Braised Octopus with Smoky Romesco Sauce – Perfect for Sharing FAQs
Yes, the braised octopus can be made up to 1 day ahead and reheated before serving.
Overcooking the octopus can make it tough. Make sure to simmer it for no more than 25 minutes.
Freezing is not recommended for this dish as it can make the octopus rubbery.
No, the romesco sauce should be made in a blender or food processor.
Squid can be substituted for octopus in this recipe.
A Warm Final Note
I can’t wait for you to try Crispy Braised Octopus with Smoky Romesco Sauce – Perfect for Sharing and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
