Jamie Oliver’s Octopus is made with octopus, olive oil, onion, garlic, bay leaves, and smoked paprika, served with Romesco sauce creating a savory dish that takes 1 hour and 20 minutes to prepare!
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🤎 Why You’ll Love This Octopus Recipe:
- Rich, Smoky Flavors: The combination of smoked paprika and grilled vegetables creates a deep, savory taste.
- Tender Octopus: Slow-cooked to perfection, ensuring a tender and succulent texture.
- Nutty Romesco Sauce: Adds a delightful crunch and flavor from almonds and hazelnuts.
- Impressive Presentation: Makes a visually stunning dish perfect for special occasions.
❓ What Is Jamie Oliver’s Octopus Recipe?
Jamie Oliver’s Octopus recipe features a whole octopus simmered with spices and served with a vibrant Romesco sauce made from grilled peppers, tomatoes, nuts, and sherry vinegar.
🐙 Jamie Oliver Octopus Ingredients
- 1 x 1 kg octopus (double sucker species), defrosted if frozen, from sustainable sources
- olive oil
- 1 onion
- 4 cloves of garlic
- 3 bay leaves
- 3 teaspoons sweet smoked paprika, plus an extra 2 teaspoons to garnish
Romesco Sauce:
- 20 g white bread
- 3 red peppers
- 200 g ripe plum tomatoes
- 30 g blanched almonds
- 30 g skinned hazelnuts
- 2 cloves of garlic
- 2 tablespoons sherry vinegar
- 1 bunch of spring onions
- 1 x 400 g tin of cannellini beans
🍲 How To Make Jamie Oliver Octopus
- Heat 2 tablespoons of oil in a large pan. Add chopped onion, garlic, bay leaves, and 3 teaspoons of smoked paprika. Cook for 2 minutes.
- Add whole octopus, sea salt, and black pepper. Cover and cook for 1 hour or until tender.
- Preheat the grill to high. Blitz bread to crumbs in a blender.
- Oil and season peppers and tomatoes, then grill skin-side up until blackened. Peel skins.
- Fry nuts in 1 tablespoon of oil until golden, set aside to cool.
- Fry breadcrumbs and garlic in 1 tablespoon of oil until golden. Blend with tomatoes, peppers, and nuts to a rough paste. Add sherry vinegar, salt, and pepper, blend for 10 seconds.
- Remove the octopus from the pan, and reserve the stock. Cut off tentacles and reserve.
- Slit open the main body, and remove the ink sac, stomach, and eyes. Chop body meat.
- Mix chopped octopus body meat into the sauce. Add spring onions, beans, and 200 ml of the octopus stock. Heat through.
- Heat a frying pan over high heat. Oil and season tentacles. Cook with 1 tablespoon of oil for 2 minutes on each side until charred.
- Season stew and divide into bowls. Slice tentacles and distribute them among bowls. Sprinkle with smoked paprika and serve.
💭 Recipe Tips
- Octopus Preparation: Ensure to clean the octopus well, removing the ink sac, stomach, and eyes before cooking.
- Grilling Peppers and Tomatoes: Char them until the skins are blackened for easy peeling and added smoky flavor.
- Blending Romesco Sauce: Blend the sauce to a rough paste for a textured consistency that enhances the dish.
- Adjust Seasoning: Taste and adjust the seasoning of the Romesco sauce and octopus stew before serving for the perfect balance of flavors.
🍛 What To Serve With Octopus?
Serve Octopus with Egg Fried Rice, Jollof Rice, Hasselback Potatoes,French Braised Peas,Pickled Red Onions, Beetroot Relish,Carrot And Swede Mash,Creamed Leeks, and Whole Roasted Cauliflower.
🎚 How To Store Leftovers Octopus?
- In The Fridge: Store leftover octopus in an airtight container for up to 3 days.
- In The Freezer: Freeze leftover octopus in portions for up to 2 months.
🥵 How To Reheat Leftovers Octopus?
- On The Stove: Reheat gently leftover octopus in a saucepan over medium heat for 2 minutes until warmed through.
- In The Microwave: Heat leftover octopus in a microwave-safe dish on medium power in short 2-minute intervals, stirring in between.
FAQs
How do you cook octopus so it’s not rubbery?
Cook octopus slowly in seasoned liquid, either by simmering or braising, until tender but not overcooked to avoid rubbery texture.
Why does my octopus stew lack flavor?
Your octopus stew may lack flavor due to insufficient seasoning or not allowing enough time for flavors to develop during cooking.
Why did my octopus release so much liquid while cooking?
Octopus can release excess liquid if not properly dried before cooking or if cooked at too low a temperature.
How do I know when the octopus is tender?
The octopus is tender when it easily pierces with a fork and has a soft, yielding texture when tested.
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Jamie Oliver Octopus Nutrition Facts
Amount Per Serving
- Calories 164
- Total Fat 2.1g
- Saturated Fat 0.5g
- Cholesterol 96mg
- Sodium 460mg
- Potassium 630mg
- Total Carbohydrates 4.4g
- Dietary Fiber 0g
- Protein 30g
Jamie Oliver Octopus Recipe
Ingredients
Romesco Sauce:
Instructions
- Heat 2 tablespoons of oil in a large pan. Add chopped onion, garlic, bay leaves, and 3 teaspoons of smoked paprika. Cook for 2 minutes.
- Add whole octopus, sea salt, and black pepper. Cover and cook for 1 hour or until tender.
- Preheat the grill to high. Blitz bread to crumbs in a blender.
- Oil and season peppers and tomatoes, then grill skin-side up until blackened. Peel skins.
- Fry nuts in 1 tablespoon of oil until golden, set aside to cool.
- Fry breadcrumbs and garlic in 1 tablespoon of oil until golden. Blend with tomatoes, peppers, and nuts to a rough paste. Add sherry vinegar, salt, and pepper, blend for 10 seconds.
- Remove the octopus from the pan, and reserve the stock. Cut off tentacles and reserve.
- Slit open the main body, and remove the ink sac, stomach, and eyes. Chop body meat.
- Mix chopped octopus body meat into the sauce. Add spring onions, beans, and 200 ml of the octopus stock. Heat through.
- Heat a frying pan over high heat. Oil and season tentacles. Cook with 1 tablespoon of oil for 2 minutes on each side until charred.
- Season stew and divide into bowls. Slice tentacles and distribute them among bowls. Sprinkle with smoked paprika and serve.
Notes
- Octopus Preparation: Ensure to clean the octopus well, removing the ink sac, stomach, and eyes before cooking.
Grilling Peppers and Tomatoes: Char them until the skins are blackened for easy peeling and added smoky flavor.
Blending Romesco Sauce: Blend the sauce to a rough paste for a textured consistency that enhances the dish.
Adjust Seasoning: Taste and adjust the seasoning of the Romesco sauce and octopus stew before serving for the perfect balance of flavors.
Jamie Oliver Octopus Recipe