Ingredients:

  • 2 lbs (900g) octopus, cleaned
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper to taste
  • 1 large lemon, halved
  • Fresh parsley, chopped (for garnish)
  • Additional red pepper flakes (optional, for garnish)

Instructions:

  1. Rinse the octopus thoroughly. Pat it dry.
  2. In a bowl, combine olive oil, smoked paprika, oregano, red pepper flakes, salt, and pepper. Coat the octopus evenly with the mixture.
  3. Place the octopus in a vacuum seal bag or a heavy-duty zip-top bag. If using a zip-top bag, use the water displacement method to remove as much air as possible.
  4. Preheat the water bath to 170°F (77°C). Submerge the sealed octopus in the water bath and cook for 4 hours.
  5. After cooking, remove the octopus from the bag and shock it in an ice bath for 15-20 minutes to stop the cooking process.
  6. Heat olive oil in a cast iron skillet over high heat until smoking hot. Sear the octopus, in batches if necessary, until nicely browned and slightly crispy (about 2-3 minutes per side). Add the halved lemons to the pan, cut-side down, to char them alongside the octopus.
  7. Slice the octopus into bite-sized pieces. Squeeze charred lemon juice over the octopus. Garnish with fresh parsley and a sprinkle of red pepper flakes (if desired).