Octopus & Chorizo with Chipotle Aioli Recipe: Bold Mediterranean Flavors

Name: Octopus Chorizo
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1 egg yolk; 3 tbsp chipotle purée; 1 garlic clove, minced; 4 tbsp neutral oil; 1/2 tsp cayenne pepper; Juice of ½ lime; Salt and black pepper, to taste; 2 lb whole octopus; 1/2 onion; 1 lemon, quartered; 3-5 parsley sprigs; Salt and pepper

Slow-cooked and beautifully tender.

By Anna Prezio

@thatladyanna

February 13, 2026

By Anna Prezio

Ingredients

Chipotle Aioli:
1

egg yolk
3

tbsp chipotle purée
1

garlic clove, minced
4

tbsp neutral oil
1/2

tsp cayenne pepper
Juice of ½ lime
Salt and black pepper, to taste
Braised Octopus:
2

lb whole octopus
1/2

onion
1

lemon, quartered
3-5

parsley sprigs
Salt and pepper

Instructions

TOTAL TIME

1 hour

4-6 servings

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. Braised octopus with chorizo calls for something equally bold in the glass — discover the delicate phyllo technique behind Phyllo-Wrapped Feta with Thyme and Honey, or go hearty with Pot Roast with Buttery Whipped Potatoes. For a reflective read between courses, visit Let There Be Light, and pour a glass of Gratsi Rosé.

A wooden board displays octopus, a round loaf of bread, chorizo, an egg, limes, fresh herbs, a bowl of sauce, a sliced onion, a lemon squeezer, garlic, a metal oil bottle, and a glass of water.

An older woman with short white hair, glasses, and a starfish-patterned apron smiles in a kitchen behind a counter with bread, octopus, onions, herbs, an egg, green tomatoes, and bowls of red sauce and chorizo.

STEP 1: Make the Chipotle Aioli

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.

A person wearing a seashell-patterned apron is whisking a yellow mixture in a metal bowl on a wooden surface, with two limes—one cut in half—nearby.

STEP 2: Braise the Octopus

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.

A pot on a wooden surface contains octopus tentacles, onion chunks, lemon halves, and fresh parsley submerged in water, ready for cooking. A cleaver and more parsley rest nearby.

STEP 3: Marinate the Octopus

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.

A person whisking a green herb vinaigrette in a wooden bowl, wearing a colorful starfish-patterned apron. The bowl is on a dark towel and wooden surface.

STEP 4: Cook the Chorizo

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.

Several cooked octopus tentacles are laid out on a wooden cutting board. The tentacles have a pinkish color with suction cups visible and some juices on the board.

A frying pan on a stove contains sizzling, seasoned pieces of meat. On the white tiled counter behind, there are two Gratsi boxed wines, a yellow ceramic lemon container, and some kitchen utensils.

An elderly woman with short white hair prepares a dish in a kitchen, spooning cooked ground meat from a pan onto a white plate with a swirl of yellow sauce. Chopped herbs and grilled bread are on the wooden counter nearby.

STEP 5: Plate and Serve

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.