Octopus with Capers and Paprika

Octopus With Capers And Paprika
Octopus With Capers And Paprika
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Octopus With Capers And Paprika

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August 1, 2016This simple technique creates a perfectly textured octopus every time. Braised in it’s own juices, then grilled and dressed with Mediterranean flavours.

  • Prep: 5 mins
  • Cook: 55 mins
  • 5 mins

    55 mins

    1 hr

  • Difficulty: Intermediate
  • Yields: Serves 6

I can't remember when I first cooked an octopus, but I don't think I have forgotten a single one that i have eaten in Spain or Greece. But, when I returned home and tried to reproduce it, my version just never seemed to taste as good.

I gave up for a while, but when Maggie Beer arrived on Masterchef and set us an octopus challenge, I had little choice but to try again. My recipe that day isn't worth repeating, but then neither was anyone else's. After everyone pretty much failed, we returned home and decided we needed to figure it out once and for all.

Jaime and I spent an entire evening cooking 4 of them using all sots of different techniques. Several worked quite well, but this was definitely my favourite method in terms of texture and taste. Thankfully it is one of the simpler methods and gives a fantastic result. Don't hold back on the heat, you need to get the pot really hot and then resist the urge to mess with it while it is doing its thing. Do that and you will be well on your way to conquering this delicious dish.

For some extra flavour and texture you can optionally grill the cooked octopus on a charcoal BBQ, but it isn't essential.


1 octopus, tenderised and cleaned (1.5-2kg)

5 tbsp olive oil

3 tbsp capers

2 tsp sweet paprika

1 tsp hot paprika

1 tbsp parsley, chopped


Heat a large heavy pot with a lid over a high heat until very hot. Add 2 tablespoons olive oil and then carefully add the octopus (it will spit when it hits the hot oil). Immediately place on the lid and reduce the heat to medium low. The octopus will give up a lot of juice and will provide enough moisture to cook it perfectly without adding anything else.

Allow the octopus to braise untouched in its own juices for 45-50 minutes. Check the thickest part is tender, a knife should easily penetrate it just like a cooked potato. Remove the octopus and allow to cool.

Heat a griddle pan or charcoal barbecue until almost smoking. Brush the octopus legs with oil and char over a high heat 1-2 minutes each side until nicely marked, just like a rare steak.

Remove from heat and slice into 1-2cm rounds. Place on a serving board and drizzle over a splash of olive oil. Sprinkle with the paprika, capers, parsley and season with salt and pepper.

If your octopus doesn't come tenderised - the classic way is to throw hard onto the rocks 40 times and then wash it. Alternatively giving it a good bash with a rolling pin or freeze it and then thaw it.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.