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.

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.

You are the Mr. Sulu of your Cthulhu.

I love my 2 AM chef John videos

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!

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.

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!

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

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.

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.

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

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

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

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!

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!

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

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

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

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.

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

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

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!

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!

Love me some late night Food Wishes

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

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

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

**cooks in spanish**

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

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!

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

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

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

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.

Thanks for teaching me stuff dad

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

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.

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

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

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

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

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.

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

7:30 - There it is...

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

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

Play this in 0.5 speed and listen to the drunk chef

awesome video Chef

Chef John I made this and it's so yummy. Thank you!

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!

Mouth watering...

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

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. :)

I requested this sometime ago. THANK YOU!

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

You are the Man of your cayenne.

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.

That looks AMAZING!!!!! Thanks

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

Chef john Im trying to sleep

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

style and personnality is everything

I found many Octopus but none of them spoke spanish.

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

Amazing Chef!! from Spain, we love you

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

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

Keep Them Puns coming!

Yumy!! Thanks for the recipe!

Chef John You are My Hero, and therapist.

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.

never had octopus before

I'm glad you finally did something fancy!

Heavenly! Great job. We are trying a similar recipe and it look like I cooked ours too long. I’m hoping it will still be ok after we grill it.

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

Chef. Go to bed. Youre tired.

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

This reminds me of a dish I order at an Italian restaurant with charred octopus and potatoes. I was too intimidated by the potential chewiness of octopus to attempt recreating it at home, but this looks amazing. I really might have to give it a try.

salt wasn t spanish? Damn

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.

Love your recipes!!! The best!🔥

Pulpo en español. When I vacationed in Mexico, most of the restaurants near the resort had pulpo on the menu. However, we were all told not to eat outside the resort, and I was used to having it at Japanese restaurants anyway. I'll give this a try. Thanks, John!

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

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

How do you keep your pans so clean. I bought all clads partly cuz I seen them in your vid. And there amazing but I can't keep em shiny like you

probably the most attractive plate of food ive seen you make

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

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

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

It was freaking me out until the end and it looks so good, a bit crispy and sweet and I think I would have had a piece and I'm sure I would have loved it. It was the 'whole arm' bit that did me in and the suckers. But once they were not in my face, I wish I could have tasted it. You did amazing in introducing me to something new. Maybe, I'll try it when I get a chance next time.

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

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

laughed my head off... really enjoyed this.. I worked at a fresh seafood market in Portland Oregon from 17-21 years old.. Learned to truly love GOOD seafood.. and octopus is so surprising.. kind of a fishy clean taste that has a very nice texture.. loved it. We used to make it as an h'orderve with a piece of horse chestnut and a piece of octopus wrapped up in a piece of bacon.. oh yum.. dip that in a kind of wasabi paste sauce.. super delish.. dip in sesame seeds for effect. With a fancy tooth pic and all. These were broiled after the bacon was added to the steamed cooked octopus and the canned (hum) water chestnuts.. soooo good.

thank you chef .you are the best

I tried octopus once never liked it but yours looks like it would taste good

Just can't consider this one; I have moral issues with eating anything smart enough to open a combination lock.

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

Absolutely love that knife