Octopus with Smoked Paprika


  • 750g whole small-medium size octopus
  • 375ml (1 ½ cup) water
  • 1 tbsp. white vinegar
  • 1 tsp smoked paprika
  • 3 tsp extra virgin olive oil
  • Flaked salt
  • Lemon wedges to serve


Cut the body (tentacles) into individual pieces and if they are large cut in half again. Rinse and drain.

Place the octopus into a saucepan with the water and vinegar. Bring to boil and reduce heat to low, cover saucepan and cook for 40-50 minutes or until tender. The taste test is the best way to determine if they are tender enough, if when you taste they are still a bit firm simply put the lid back onto the saucepan and continue to cook until they are tender.

Drain octopus and place into a bowl.

Add paprika and olive oil and stir well to combine and season with salt.

Serve as finger food or as part of Tapas plate with drinks.

Alternatives: Pan-fry whole green prawns or squid strips in a little olive oil then sprinkle with paprika and salt.

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