protein
Octopus Braised
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Prep
10 minutes
Cook
1 hour
Total
1 hr 10 min
Serves
yields about 8 portions
Tender all the way through and gently flavored with guajillo and cilantro, braised octopus is straightforward once you understand that it only needs one hour at a low simmer, no more, or it goes from tender back to tough.
Ingredients
- 5 lbs (2.27 kg) whole octopus, cleaned and trimmed
- 11 oz (312 g) onion
- 3.8 oz (108 g) whole cilantro
- 2 oz (57 g) whole garlic cloves
- 3 oz (85 g) guajillo chiles, stems removed
- Salt and black pepper for seasoning
- Water to cover
Instructions
- 1Place the cleaned octopus in a large stock pot.
- 2Add the onion, cilantro, garlic, and guajillo chiles.
- 3Cover completely with cold water.
- 4Season with salt and pepper.
- 5Bring to a boil, then lower immediately to a very gentle simmer.
- 6Cook for 1 hour, or until the thickest part of the tentacles is completely tender when pierced.
- 7Let the octopus cool in the braising liquid.
- 8Remove and cut to size for service.
Cook's Note
Keep the simmer very gentle once it comes to a boil, hard boiling makes octopus tough. You should barely see it moving in the pot. Test a thick tentacle at 50 minutes; if there's any resistance, give it 10 more minutes and check again.
Best Served With
Corn puree, roasted tomato, or alongside any bright salsa.
Why This Recipe Works
Octopus has a lot of collagen in its suckers and arms that breaks down over time at low heat. Like any braise, the temperature matters as much as the time, too hot and the proteins tighten rather than relax.
Make It Yours
- Finish the braised octopus on a hot grill until lightly charred before serving.
- Dress with olive oil, lemon, and fresh herbs after grilling.
Leftover Strategy
Store in the braising liquid and refrigerate. Keeps 2–3 days. Re-crisp on a hot grill or pan before serving.
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Pairing
Crisp dry white wine like Albariño or Verdeho, or cold sparkling water with citrus.
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