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by Neil Clifton

We took a family holiday to Murcia in 2019, a part of Sapin I hadn't visited before. As per normal on a foreign trip I was keen to get to the markets and local supermarkets to have a look at the variety of fresh food available. What struck me was the ammount of octopus for sale, both whole and just the tentacles.

With no BBQ and a humble kitchen in which to prepare a whole octopus I decided just for the tentacles. Looking at recipes for the region I came acros Pulpo a la Murciana - simple and absolutely excellent.


Per Person:
2 octopus tentacles

2 tbs olive oil

2 tsp paprika

Half a lemon

Palm full of corriander.


1. Bring a pot of water up to boil.

2. Insert the octopus tentecles into the pot for 30 seconds and then remove fo 30 seconds - repeat 4 times.

3. Combine the olive oil and paprika and warm in a small frying pan.

4. Dry and drain the octopus and place into the hot oil and paprika.

5. Fry for 45-60 seconds.

6. Sprikle with corriander and juice of half a lemon and serve.


While on a cooking course at Sydney Seafood School several years ago, I was taught to cook octopus, squid et al for either 4 or 40 minutes, this is the shorter time, by taking the octopus in and out of the boiling water should mean that it doesnt overcook and become rubbery - A chilled white, is the perfect accompaniment.



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