Spanish-Style Octopus with Lemon and Paprika
Spanish-Style Octopus with Lemon and Paprika features tender braised octopus finished with a quick sear for a lightly crisp, caramelized edge. Smoked paprika and garlic perfume the dish, while a lemony olive oil sauce enriched with reduced braising juices adds brightness and depth. Serve it warm as a tapas centerpiece or a light dinner with crusty bread.
- Prep10 mins
- Cook1 hr 30 mins
- Serves2
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Spanish-Style Octopus with Lemon and Paprika, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 48 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 92 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 19
- Heart Health
- 59
- Metabolic
- 17
- Digestive
- 27
- Inflammatory
- 54
- Performance
- 42
- General Wellness
- 1
Assemble all the ingredients.
- 2
Put the onion, garlic, bay leaf, paprika, salt, and 1 tablespoon olive oil in a saucepan. Cook and stir over medium-high heat until the onions begin to soften, about 5 minutes. Add the white wine to form the braising liquid and bring it to a simmer.
- 3
Place the octopus into the braising liquid, turning it to coat. Cover, then reduce the heat to low. Simmer for 20 minutes and turn the octopus over. Continue cooking until the octopus is tender, another 40 to 45 minutes.
- 4
Take the pan off the heat and move the octopus to a large bowl. Pour the braising liquid over the octopus. Set the bowl over a bowl of ice water to cool to room temperature.
- 5
When the octopus and liquid are cool, cover the bowl with plastic wrap. Refrigerate until fully chilled, at least 2 hours or overnight.
- 6
Move the octopus to a work surface and blot off the braising juices with paper towels; remove as much of the purple skin as you prefer. Cut the octopus into 3 or 4 serving-size pieces and brush with olive oil.
- 7
Pour the braising liquid back into a saucepan. Bring it to a boil, then remove from the heat. Strain out the solids, transfer the liquid to a mixing bowl, and let it cool about 10 minutes. Stir in the lemon juice, extra-virgin olive oil, salt, and cayenne pepper to make the serving sauce.
- 8
Heat a grill pan or outdoor grill to high. Place the octopus pieces on the grill. Cook until the flesh is seared and nearly charred, 3 or 4 minutes. Turn and cook the other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.
- 9
Cut the octopus into fairly thick diagonal slices. Arrange on a serving dish. Spoon the braising liquid mixture over the top. Dust with a little cayenne pepper, if desired.
- Calories 350.92 kcal Moderate 18%
- Protein 27.09 g Good Source 54%
- Carbohydrate 19.14 g 7%
- Total Fat 13.44 g Moderate 17%
- Saturated Fat 2.08 g Moderate 10%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 258.18 mg High 86%
- Sodium 1153.83 mg High 50%
- Dietary Fiber 1.37 g Low Source 5%
- Total Sugars 3.74 g --
- Added Sugars 0.17 g Low Source 0%
- Calcium 31.58 mg Low Source 2%
- Iron 0.21 mg Low Source 1%
- Potassium 110.93 mg Low Source 2%
- Vitamin A 3.91 mcg Low Source 0%
- Vitamin C 1.41 mg Low Source 2%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Sulfites
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Spanish Style Octopus with Lemon and Paprika is a Portuguese appetizer recipe made with 12 ingredients. It takes about 1 hr 40 mins, serves 2, and is rated medium. Key ingredients include Beef Broth, Cayenne Pepper, Dried Bay Leaves, and Extra Virgin Olive Oil. Each serving provides about 350.92 kcal, and is a good source of protein.
Recipe Questions
- What is Spanish-Style Octopus with Lemon and Paprika?
- It is a Portuguese recipe made with 12 ingredients, usually served for appetizer or dinner or lunch.
- What is Spanish-Style Octopus with Lemon and Paprika made of?
- The main ingredients are Beef Broth, Cayenne Pepper, Dried Bay Leaves, Extra-Virgin Olive Oil, Garlic. The full list of 12 is above.
- What goes well with Spanish-Style Octopus with Lemon and Paprika?
- Explore these Portuguese side-dish recipes.
- How long does it take to make Spanish-Style Octopus with Lemon and Paprika?
- About 1 hr 40 mins in total: 10 mins to prepare and 1 hr 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 350.92 kcal. The full nutrition breakdown is above.
- Is Spanish-Style Octopus with Lemon and Paprika easy to make?
- This recipe is rated medium, with 12 ingredients and 9 steps.
- Is Spanish-Style Octopus with Lemon and Paprika healthy?
- Spanish-Style Octopus with Lemon and Paprika has an easyChef Pro health score of 44/100. Per serving, it provides 350.92 calories and 27.09 g of protein, or 54% of the Daily Value. Worth noting per serving: sodium at 1153.83 mg (50% of the Daily Value) and saturated fat at 2.08 g (10% of the Daily Value). It contains Citrus, Sulfites, Garlic, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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