Stewed Octopus with Smoked Paprika and Salsa Cruda

Order in a Morocccan Double Sucker octopus to make Matt Tebbutt's herby seafood dish with tomatoes, chilli and garlic
By Matt Tebbutt
Stewed Octopus with Smoked Paprika and Salsa Cruda
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: medium


  • 1 large frozen Moroccan Double Sucker octopus, defrosted
  • 1 head of garlic, halved
  • 1 red chilli
  • 2 bay leaves
  • sprig of rosemary
  • generous pinch coarse sea salt
  • 2 tsp smoked paprika
  • 3-4 fresh ripe tomatoes
  • 200 ml virgin olive oil

For the salsa cruda

  • 3 generous pinches coarse sea salt
  • 6 tomatoes, roughly chopped (preferably San Manzano)
  • bunch of basil, chopped
  • 1 clove garlic, crushed
  • olive oil


1. If you buy the octopus fresh, freeze it for at least 12 hours. Defrost the octopus thoroughly. Wash, removing the eyes, beak and brain.

2. Pre-heat the oven to 150C/ gas mark 2.

3. Put the octopus, garlic, chilli, bay leaves, rosemary, salt and smoked paprika in a large pot with a heavy lid. Squeeze the tomatoes over the pan and then add them. Pour in the olive oil, cover with the lid and put into the oven.

4. Check after 1½ hours - you should be able to cut the octopus with a spoon. If not, leave it in for approximately 10 more minutes or until cooked, checking regularly.

5. Remove the pot from the oven and allow to cool slightly.

6. Cut the octopus into chunks. Warm through in its own juices on the hob.

7. For the salsa cruda: put the chopped tomatoes in a bowl, sprinkle with the sea salt and leave for about 20 minute to extract the juices. Add the basil, garlic and a generous splash of olive oil.

8. Divide the octopus between 2 plates, spoon over the salsa cruda and drizzle with a little of the pans juices.

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