free shipping for orders over $65

Recipe: Spanish Style Octopus Tapa

August 15, 2013

Spanish style octopus tapa

While many Spanish octopus recipes call for fresh octopus, this variation using canned octopus is quick, simple, and delicious. 

Spanish Style Octopus Tapa

Total Time (preparation and cooking): 10-15 minutes


1 tin (4 ounces) - octopus in olive oil

1/4 tsp - piment d'Espelette (substitute smoked paprika or other spice of your choosing)


1. Empty the tin of octopus, oil and all, into a small frying pan.

2. Cook over a low heat; if you're bold, look for some sizzle and foaming, but beware of splattering. If things start to get messy, cover the pan and turn off the heat.

3. Stirring occasionally, heat for about 10-15 minutes, until the octopus looks so good you just have to eat it right then.

4. Near the end, add the piment d'Espelette or other spice.

5. Serve.

This is a variation of a recipe found at

Leave a comment

Comments will be approved before showing up.

Also in Txoko para Todos: A Food Blog for All

Squid in Ink Pasta - Donostia Foods
Squid in Ink Pasta

January 22, 2019

Read More

Piquillo Pepper Tomato Soup - Vegan
Vegan Fire-Roasted Piquillo Pepper Tomato Soup

January 21, 2019

Read More

Travel Back in Time, Gastronomically
Travel Back in Time, Gastronomically

January 14, 2019

Read More