Mama spotted this beautiful octopus and that was it — the plan for the day was set.
She couldn’t wait to get home, roll up her sleeves, and turn it into something special for us. From the moment she brought it home, she couldn’t stop talking about it — how she’d cook it, what she’d pair it with, and how tender it would be if she just took her time.

And that’s exactly what she did. Slow, patient cooking, letting it simmer until perfectly tender, then finishing it with garlic, parsley, a little heat, spicy chorizo, and a smoky chipotle aioli that ties everything together. This is Mama’s magic. She doesn’t chase trends or repeat herself. Every dish has its own story and this one was written the second she laid eyes on that octopus.

STEP 1

Whisk the egg yolk, chipotle purée, and garlic until smooth. Slowly drizzle in the oil while whisking continuously until thick and emulsified. Season with cayenne, lime juice, salt, and pepper. Set aside.

STEP 2

Combine all ingredients for the Braised octopus in a large pot and bring to a gentle simmer. Add the octopus and cook 40–60 minutes (about 45 minutes per 2 lb) until fork-tender. Remove, drain, and cool slightly. Separate tentacles and transfer to a bowl.

STEP 3

Marinade Ingredients
• ¼ cup olive oil
• 1 garlic clove, minced
• 4–6 parsley sprigs, finely chopped
• Pinch chili flakes
• Juice of ½ lime
• Salt and pepper
Mix all ingredients and toss with the warm octopus until well coated.

STEP 4

Chorizo Ingredients
• ½ lb ground chorizo
• 1 tbsp oil
Heat oil in a skillet over medium heat. Add chorizo and cook until fully browned and cooked through.

STEP 5

Serve the marinated octopus with warm chorizo and finish with a generous spoon of chipotle aioli. Add some grilled bread on the side for the perfect accompaniment.