Spanish Octopus Stew | Love and Duck Fat

Spanish Octopus Stew

Octopus is delicious. If the only octopus you’ve had is the kind sitting on a ball of rice, you need to try it again. Try it grilled Mediterranean style or stewed, like in this Spanish style octopus stew inspired by a dish I had on Arrecife, one of the Spanish Canary islands.  Cooked this way, octopus loses its toughness and becomes delicate and tender. Paired with potatoes, mushrooms, and lots of paprika, this is one of those rich and satisfying recipes that highlight octopus to perfection.

Now the only thing you have to conquer is cooking the octopus. I purchase mine fresh or frozen from a seafood market right on the bay. Handling a raw octopus isn’t for the faint hearted. I’m not saying it’s difficult. It’s very easy. But you do have to cook and clean a somewhat disturbing-looking creature. The trick is to dunk the whole octopus in boiling water before you cut it up. This will magically transform a soggy, limp octopus into a firm one that is much easier to handle. Once it’s chopped up into bite-size chunks, the rest is cake. Just throw your ingredients in a pot and let it stew for a few hours.

A few hours? Yes. Octopus is also one of the few seafood items that benefits from a long cooking time. I tried to find other seafood that you can cook like this, but after a not-so-lengthy Google search, I came up with nothing. According to the experts, ALL seafood should be cooked only 10 minutes. Not the octopus. This creature benefits from cooking in its own juices for 4 or 5 hours  (or beating with a plank–something for the more advanced home cook).

Spanish Octopus Stew | Love and Duck Fat

Spanish Octopus Stew | Love and Duck Fat

Preparing the octopus:

I used a 1 1/2 pound fresh octopus for this dish. It looks like a lot, but once the moisture is released, octopus shrinks vastly in size. If you are using frozen octopus, allow it to thaw in the refrigerator first. To prepare, bring a large pot of unsalted water to a hard boil. Place the whole octopus in the boiling water and cook for 8-10 minutes. If you are using several smaller octopus, boil for 2-5 minutes.

You will know the octopus is ready when the color changes from grayish brown to a reddish tone and the flesh becomes firm.

Remove the octopus from the water and allow it to cool on a cutting board. Now chop the legs into 2” pieces, moving up to the head. Get in there, cutting the “tube-like” muscles as close to the head as possible. Stop cutting when you get about an inch from the center point—where the beak is. You don’t want to eat this part. For large octopus, you toss the head as well. With baby octopus, leave the head on, making sure the beak has been removed.

Now you are ready to make your stew.

Spanish Octopus Stew

Spanish Octopus Stew


  • 1 large onion, diced
  • 1 celery stalk, diced
  • 3 tablespoons extra virgin olive oil
  • 5 cloves garlic, minced
  • pinch saffron
  • 1 teaspoon hot smoked paprika
  • 1 ½ teaspoon sweet paprika
  • 1 bay leaf
  • 1 cup dry white wine
  • 2 cup fish stock, clam juice, chicken stock, vegetable stock or some combination of those
  • 1-2 pounds octopus, prepared as above
  • ¼ teaspoon salt and freshly ground pepper, plus more to taste
  • 1 lb. potatoes, cut into 1’ chunks
  • 1 lb. white mushrooms, cut into quarters
  • ¼ cup fresh squeezed lemon juice
  • ¼ cup fresh parsley leaves, chopped


Sauté the onion and celery in olive oil in a large pot or Dutch oven over medium heat, about 5 minutes until they are soft but not brown. Add the garlic and saffron and stir a few minutes more. Add the hot and sweet paprika, bay leaf, white wine and stock. Add the octopus and season with ¼ teaspoon of salt and black pepper. Bring to a low simmer, cover and cook for 3 hours.

Uncover the stew and add the potatoes and mushrooms. Cover and cook for another 40 minutes. Uncover and stir in lemon juice. Taste and season again with salt and pepper if needed. Stir in parsley right before serving.


  • Virginia

    Hi! For the octopus to cook better (and faster) you have to beat it (yes, you’ve read properly – literally BEAT it) beforehand. I’m not kidding, in northern Spain, Galician fishermen and housewives beat the octopus with wooden planks to ensure the tenderness of it when cooking. In Greece, octopus is bashed against the rocks. The alternative option, a bit less trauma-inclined is to freeze it for a day. Try any of them and it will reduce the cooking time significantly :))
    Anyway, this recipe looks delicious, as a Spaniard, I feel I must give it a try 😀

    • Marni Mutrux

      Thanks Virginia! Yes, I saw they beat the octopus…but I didn’t want to alarm my neighbors! It comes out just as tender this way (due to the long cooking time) and is probably a little easier for first timers. The octopus is almost as tender as the mushrooms.
      Thanks for the post-let me know how it goes 🙂

  • Isabella Borg

    Alternatively pressure cook the octopus for about 5 minutes (provided it is a large octopus; Small ones cook easily so no need for pressure cooking or beating or freezing)

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