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Braised Galician style octopus

Braised Galician style octopus

Inspired by our's friend Chef Javi recipe we discovered an amazing new way to cook octopus!


1kg of octopus legs (medium-big size) we used frozen Fremantle Octopus Hands

1 cup of white wine

1 cup of EVOO

pinch of salt

1/2 bay leaf


1 Preheat the oven to 180°

2 In a Dutch oven or in a deep tray covered with aluminum foil add the octopus and the rest of the ingredients, then place in your preheated oven.

3 Cook for 1h or until the octopus is tender and easily sliced.

4 Add some more EVO and served as desired.

Our favorite way to serve it is Galician style, simply add some boiled potatoes, dusted with some paprika, salt flakes, and EVOO.

Find the original recipe here

You can also finish it on the grill, make a pickle octopus salad or add on it some salsa verde (recipe here )

Byron & María

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