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+ servings

Baby Octopus in Tomato Sauce

This Spanish inspired octopus stew includes baby octopus, tomatoes, garlic, paprika and potatoes.
Course Entree
Cuisine Best, Spanish
Level Beginner
Main Ingredient Shellfish
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Pescatarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 servings


  • 1 pound baby octopus (cleaned and drained)
  • 2 tablespoons olive oil
  • 1 small rib celery (diced)
  • 1 small onion (diced)
  • 4 cloves garlic (minced)
  • 2 tomatoes (chopped)
  • 1/3 cup roasted piquillo peppers (chopped)
  • 1 tablespoon sweet paprika
  • 1 bay leaf
  • 1/2 teaspoon salt
  • ground black pepper (to taste)
  • 10 ounces new potatoes (cut into wedges)


  1. Heat a frying pan over medium-high heat until hot then add 1 tablespoon of oil. Add the octopus and fry undisturbed until it's browned on one side. Flip the octopus over and brown on the second side. Transfer the octopus to a plate then add the remaining tablespoon of oil.
  2. Add the celery, onions and garlic and fry until translucent and just starting to brown around the edges. The caramelization will add a lot of flavor to our sauce but they'll still be firm enough that they'll add texture to the dish. Add the octopus back in with the tomatoes, roasted peppers, paprika, bay leaf, salt and pepper, then let the mixture come to a boil while stirring it all together.
  3. Turn down the heat to medium-low, partially cover with a lid, and simmer for 15 minutes. Add the potatoes and stir to combine. Partially cover and simmer for about 30 minutes, stirring periodically, until the potatoes and octopus are tender and the sauce is nice and thick.