Check out the recipe: www.allrecipes.com/Recipe/259483/Spanish-Octopus/

"If you want this today, make sure you start it yesterday." LOL

There was a 30 second ad and I didn't skip it for you Chef John.

You are the Mr. Sulu of your Cthulhu.

Thank you so much, Chef John. Please, never stop teaching and sharing your passion with the world. Never stop making delicious and inspiring food approachable to people. Most importantly, never lose your joyous manner and generous spirit. You are a treasure.

I love my 2 AM chef John videos

Idk what time it is, i am a simple person. I see Chef Jonh upload a video, i click it and hit like. I don't even make the recipes most of the time, i just watch for Chef John's sass

Hi! I've been watching your channel for 8 YEARS now! I love how barely anything has changed in the way you make your videos.

The tricks to make the octopus tender are only used for fresh octopus. If the octopus is frozen and the thawed you dont need any tricks, in fact freezing fresh octopus before cooking it is the simplest trick you can use.

At first, I was just kinda 'meh' about this, but decided to watch it anyway. You've turned my mind on octopus and now I want to make this. Side note, really shouldn't be watching your videos at 12:44 am. I don't need to be hungry right now.

This is such an approachable octopus recipe! I’ve always been scared to try to cook octopus but this looks so good and so easy! Thanks chef John!

When I was a teenager living in Spain for a summer I ate so much of this once before a drive through the mountains 🤢 surprisingly tasted almost as good the second time. Needless to say I'm going to give this one a try. Thanks chef John!

From baklava to octopus...interesting...not complaining at all because I'll take a chef John video anytime

Whole time: "Where's the cayenne? where is it dammit"....Gets to end : Oh thank god there it is" It was an emotional roller-coaster for me

I just tried this, it was fantastic. My wife who is very picky about food also said it was one of the best things I've made. Thank you for demystifying the cooking process. I let it boil a tad too long, so the end of the tentacles were slightly overdone, but the thicker parts were perfect.

Thank you so much, Chef John! I've always wanted to cook something with octopus and I think this is gonna be the one.

I really love how you ex-spain-ed this method Chef very easy to understand!

I can't wait to try this! We just got a great seafood market with everything amazing. I love your recipe videos.

Chef John's voice is like the soft undulation of the sea on a calm sunny day.

Wow! I love charred octopus and this is on my list of things to make! Thanks Chef John!!!

Chef, I'd be interested to see your take on a "smash burger" with your own secret sauce take as well. While it's summer!

Growing up in Southern California, with my grandfather working at a great seafood restaurant, we had and loved octopus. He also made the best deep fried calamari sandwiches on seeded buns. I'd love to see you make those. He would also make abalone steaks, tenderized and lightly fried. Ahhhh, the memories!

The funny thing is that I don't even have an interest in making 85% of these dishes. But his skill, and charming, easy going manner makes watching his posts such a joy. I have not missed a video in the last 6 months and I've learned some great techniques. Thank you Chef John!

Non-coastal peoples just watch and imagine, like me. I love Chef John because this is the only place I'll ever see this cooked.

You are the Mackin' of your Spanish Kraken..😂😂😂

**cooks in spanish**

your recipes have been feeding me for a long time! this looks fantastic I'll make it soon.

I tried this recipe and it’s delicious!!! The octopus is so soft!!! Perfect! Thank you!!!!

Love me some late night Food Wishes

had octopus in Barcelona twice, and I want more! This looks so good! Its hard to get hold of octop in Norway .... :(

I LOVE Spanish food! There is nothing better than being on holiday on the coast in Spain and eating fish in a restaurant that they've just brought in that day from the Harbour, and sipping on a lovely Rioja. I love your attitude of buying decent wine to cook with, you're completely right. I would never buy and cook with wine I'm not prepared to drink. Don't get me wrong, I don't use a £30 of Bordeaux to cook with, but I wouldn't use anything less than £5, either. This looked lovely!

He reached two million! So glad, he deserves every view.

"we did not beat the octopus on a rock".....lmao..

I just got done with the peach crisp and I find out I have to go buy some octopus!

Chef John You are My Hero, and therapist.

Mmmm.... I'm watching this at the breakfast table and it still looks yummy! 😀

almost every time i click on your video i think 'eh, im not actually that interested in cooking and this dish doesnt seem that interesting but im bored' and yet i always end up enjoying myself, you just cant but love a little bit of chef john once in a while

I love the reflection of the ceiling on the top of the pot. Looks kind of like an ornate coffered ceiling.. :0)

That looks so delicious!!!!...I'm definitely going to make this. Thanks for the recipe Chef! I love octopus!

I'm very impressed. It's the rare chef, (TV, online, or local), who would try his/her hand at octopus. It is notoriously challenging to get "just right." In addition, the palate of many in the USA is such that this is "too different." It is great to see something so infrequently recommended get showcased. Bravo!

"If you want this today, make sure you started it yesterday" thanks let me get my time machine ready

Thanks for teaching me stuff dad

style and personnality is everything

Grilled Octopus is one of my favorite dishes ever. Looks like you nailed this one. I'll give it a go as soon as I can find a proper tentacle.

Play this in 0.5 speed and listen to the drunk chef

Mouth watering...

This is the best Octopus recipe I have ever seen and heard...!!! I am sleepy now. I have to go to bed so I can prepare yesterday for today! Cheers

I was following your recipes for quite long time , but this is my favorite so far. Thanks, from the beautiful City of Miami!

2 weeks has been too long! Don't make me use Bottled lemon juice!

awesome video Chef

probably the most attractive plate of food ive seen you make

thank you chef .you are the best

7:30 - There it is...

>And add some Italian parsley Me as a Spaniard: "TRIGGERED"

thank you for posting the video chef John! now I reeeally want to try and cook it!

Why doesnt anybody look at these amazing dishes? The closest to present time I see is one year ago! This, like all the others Ive seen, is delicious. It is one fine "tapa". By the way, are you a pro- chef? You certainly have flair and every step of each dish is done with lots of class. Thank you.

Reminds me of one of my favorite game, Day of the Tentacle.

You are the Man of your cayenne.

Great recipe, made this with braising steak and red wine, added potatoes. Simple & Delicious. Thank you

This was fabulous and it is evan better than my favourite restaurant for Octapus, just delicious.

@1:04 is that spanish medium-high or just regular ol' medium-high?

Chef john Im trying to sleep

You don't need no award, you are the best and should know it

Octopus is amazing. How we usually cook it in Spain is just in Salted Water, and then once its ready we just slice it and serve it with Pimenton and Olive Oil, sometime potatoes as well, and it tastes amazing. Great vid btw

Oh god yessss there's only one place in Dallas that makes this and it's soo good!! The most tender octopus ever!

Chinese waiter to customer..."How was your octopus"... Customer "It was Rubbery..." Waiter "oh thank you very much"

You are the Poseidon of Decidin'. I love this guy

Just came back from the Galicia region in Spain where this is a speciality. Was wanting to make it back home and...boom...Chef John hits me up.

We need to initiate a well being check on Chef, wheres he been?!

I found many Octopus but none of them spoke spanish.

Love your recipes!!! The best!🔥

Omgosh ty for this dish. You are awesome!

Ok, I don´t wanna be that guy, but I guess this time I have to. Chef, I know this is YOUR TAKE, but let me tell you a couple of tips. 1. you need the skin. In order for the skin not to brake, like yours, you have to boil water (UNSALTED WATER), and sumerge the octopus 3 times, for only 5 seconds each, and then let it cool down for 5 minutes in between dives. The tentacle will curl (that´s what she said), but the skin will stay firm. Then you can continue with your cooking/ tenderizing method of not boiling it in full water. 2. Olive oil SHOULDN´T get charcoiled because it becomes very bitter and toxic. Always serve extra virgin olive oil uncooked. 3. In spanish cousin, serving that style of octupus (pulpo a la gallega) with that much water on the plate, will get you arrested jajajajaa. Also, sprinkling some Kosher salt on top of it at the end will give you pleasant dreams! I´m sure it tasted good, but just given you a couples of good tips from my old spanish gradmother that might help improve your flavor. Cheers.

Chef. Go to bed. Youre tired.

Chef John is the only thing that will keep me up this late

Great video. I'm Spanish but never knew how to cook it. Thanks for your clip.

Keep Them Puns coming!

How many tickles does it take to laugh at a chef jon video?Ten tickles:)

your videos never fail to make me laugh and smile!!!! well done mate

OMG, my first recent Chef John video! Love your videos, sir. You bring a lot of heart and humor to the table with them, and I really like that about ya. :)

10 bucks says the key demographic for this video has not watched this video and everyone else has.

I can't eat octopus. They're so elegant, mysterious and smart. And it looks kinda gross on a plate. But I watched it anyway.

I love octopus and Spanish cuisine.

Wow that’s brilliant. Can’t wait to try this 🤤

never had octopus before

let me know when Chef John makes food normal people can make in their everyday lives....

This looks AMAZING!!!

You are the greatest!!! Love your videos!!

CLICKED SO DAMN HARD.

Um. It's been two weeks. I'm going through withdrawals, sir.

I'm glad you finally did something fancy!

Absolutely love that knife

If it was more popular the octopus population would be extinct... It's a good thing it's not popular... Are there octopus Farms???👻

salt wasn t spanish? Damn

That looks AMAZING!!!!! Thanks

Amazing Chef!! from Spain, we love you

can you make an North Indian Style meat Baryani? I love Indian food!

I thought that was a dried salamander in the thumbnail

Chef John, I'd love to see a video on how to make the perfect New England clam chowder! Aside from that, I love your demonstrations and admire your channel. Octopus is an under-appreciated food and I'm glad you exposed how delicious It can be if cared for with well suited ingredients.

Well: this is sooo easy. And it looks like a perfect recipe to me. Can't wait to try this out! What I know already is that you're absolutely right about all that fuzz about chewy and rubber-like squid or octopus: It will be still soft if you cook or fry it for just a few minutes. Then they will turn chewy if you've been cooking them too long to keep this stage. (They are beeing served even raw in sushi or as sashimi. Just be sure to have best quality for that.) But if you keep cooking them for 45min or even 1 hour, they will turn soft again. So if your squid or octopus turned out rubber-like and chewy and your recipe allows you this option: throw 'em back into your pot or pan. With the sauce. And keep cooking it quite a bit longer. And you'll find it as soft and tender as wished for. Thanks again for this wonderful recipe!