Panamanian Garlic Octopus with Paprika and White Wine

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A coastal Panamanian favorite, this garlic octopus dish blends Spanish Mediterranean roots with local flair. Tender braised tentacles are finished in a sizzling garlic-paprika oil with white wine and fresh lemon. Serve with crusty bread or over rice to soak up the fragrant sauce.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 5 gCarbs
• 1 gFiber
• 1 gSugar
• 26 gProtein
• 540 mgSodium
• 610 mgPotassium
• 95 mgCalcium
• 7 mgIron
• 14 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the Octopus

• 2 lbs cleaned octopus tentacles (about 8 medium tentacles)
• 6 cups water
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp sea salt

For the Garlic-Paprika Oil

• 1/2 cup extra-virgin olive oil
• 12 cloves garlic, thinly sliced
• 2 tsp smoked Spanish paprika
• 1/2 tsp red chili flakes (optional)

For Finishing

• 1/2 cup dry white wine
• 1 lemon, juiced and zested
• 1/3 cup fresh flat-leaf parsley, chopped
• Flaky sea salt, to taste
• Crusty bread or steamed white rice, for serving

Directions

1. Combine the water, bay leaves, peppercorns, and sea salt in a large pot and bring to a boil over high heat. Gently lower the octopus tentacles into the water, reduce heat to a low simmer, and cook uncovered for 35-40 minutes until a paring knife slides into the thickest part with no resistance.
2. Drain the octopus, reserving 1/4 cup of the cooking liquid, and let the tentacles cool just until easy to handle. Slice each tentacle into 2-inch pieces, keeping the suction-cup side intact for presentation.
3. Heat the olive oil in a wide skillet over medium-low heat. Add the sliced garlic and cook gently for 3-4 minutes, swirling often, until pale golden and fragrant but not browned.
4. Stir in the smoked paprika and red chili flakes and cook for 30 seconds until the oil turns deep red and aromatic. Add the octopus pieces in a single layer and turn to coat on all sides.
5. Pour in the white wine and the reserved 1/4 cup octopus cooking liquid. Simmer for 4-5 minutes, turning the tentacles once, until the sauce reduces slightly and glazes the seafood.
6. Squeeze in the fresh lemon juice, scatter the lemon zest and chopped parsley over the top, and toss gently for 30 seconds. Taste and adjust with flaky sea salt.
7. Transfer to a warm platter, spoon the garlic-paprika oil over the top, and serve immediately with crusty bread or steamed rice to soak up the pan sauce.
8. Serve hot, garnished with extra parsley and lemon wedges if desired.

Cook’s Notes

• Tenderizing the octopus: simmer gently (a rolling boil toughens the meat) and consider adding a cork to the cooking water, a traditional Spanish and Panamanian trick said to keep the flesh silky.
• Slice the cooked tentacles after braising and before pan-finishing so they absorb more garlic-paprika flavor without overcooking.
• Watch the garlic carefully over medium-low heat; burned garlic turns the sauce bitter, so pull the pan off the heat the moment it turns pale gold.
• For deeper color and a smokier finish, swap half of the smoked paprika for a pinch of pimentón de la Vera (hot variety).
• Leftover octopus keeps refrigerated in its oil for up to 2 days and is excellent tossed with pasta or over toasted bread the next day.

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