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#Spanish octopus skin

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Spoon braising liquid mixture over the top. 8 Slice octopus into fairly thick diagonal slices.Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Cook until flesh is seared, almost charred, 3 or 4 minutes. 7 Heat a grill pan or outdoor grill to high heat.Stir in lemon juice, extra-virgin olive oil, parsley, salt, and cayenne pepper to make the serving sauce. Strain out solids transfer liquid to a mixing bowl let cool about 10 minutes. 6 Transfer braising liquid to saucepan.Cut octopus into 3 or 4 serving-size pieces.

#Spanish octopus skin

5 Transfer octopus to a work surface and mop off braising juices with paper towels remove as much of the purple skin as you want.

Refrigerate until thoroughly chilled, at least 2 hours or overnight.

4 Cover bowl with plastic wrap when octopus and liquid are cool.

Place bowl above a bowl of ice water to cool to room temperature.

3 Remove from heat transfer octopus to a large bowl.

Continue cooking until octopus is tender, another 40 to 45 minutes.

2 Transfer octopus into braising liquid, turning to coat with the liquid.

Add white wine to create the braising liquid. Cook and stir over medium-high heat until onions start to soften, about 5 minutes.

1 Place chopped onion, garlic cloves, bay leaf, paprika, salt, and 1 tablespoon olive oil into saucepan.