Spanish Octopus and Cucumber Salad

Adapted by
December 2015
Yield: 4 servings


One 3- to 4- pound Spanish octopus
Olive oil
1 yellow onion, diced
4 cloves garlic, chopped
6 black peppercorns
2 bay leaves
¼ cup red wine
Cucumber Salad
1 English cucumber, diced
2 Serrano chiles, charred on grill and thinly sliced
1 sprig mint, picked
½ red onion, thinly sliced
2 tablespoons Sherry vinegar
2 tablespoons extra virgin olive oil
Black pepper
To Assemble and Serve
Binchotan charcoal
1 lemon, halved


For the Octopus

Clean octopus with salt by rubbing hard. Rinse with cold water. In a large pot, heat olive oil on medium-low and sweat onion and garlic. Lay octopus on top of onion and garlic so that it doesn't touch the bottom of the pan. Add peppercorns, bay leaves, and red wine. Cover with lid and braise in a lazy simmer for 1½  to 2 hours. Cool octopus in braising liquid for 1 hour. Peel octopus, as necessary, leaving suckers intact. Chill in refrigerator.

For the Cucumber Salad

In a large bowl, toss to combine all ingredients. Marinate 30 minutes.

To Assemble and Serve

Prepare and heat a Japanese grill filled with binchotan charcoal. Grill Octopus and lemon side by side, charring on all sides. Plate Cucumber Salad, top with Octopus, and garnish with grilled lemon.