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Argentine Chef


Octopus with Spice the Sea

Spice the SeaKatriel MenendezComment

One of my favorite dishes is octopus! It can be tricky to cook, so the result could be great or really frustrating. Here is my way to cook them right from the beginning to avoid frustration - you can use this for octopus and other preparations too.


  • Octopus 1 ea

  • Spice the Sea 4oz

  • Onion 1 cut in cubes

  • Garlic 4 cloves

  • Carrot 2 ea cut in cubes

  • Celery 4 stalks cut in cubes

  • White Wine 2 cups

  • Oil 1 cup

  • Water


In a big pot, place the oil and sear all the vegetables at medium heat. Add the wine and Spice the Sea, and let the alcohol evaporate.

Place the octopus in the pot and cover it with water. Bring the pot to a boil, reduce the heat to minimum and simmer for 30 to 45 minutes until the protein breaks and the octopus develops a tender texture as a result.

If you want to eat it hot immediately, remove it from the pot and eat it as is, or cook it with a sauce or some butter.

If you are planning to serve the octopus in a salad or cold appetizer, remove the octopus from the pot and place it in an ice bath to stop the cooking process.

If you tried our recipe, please leave us a comment about how it goes, questions, suggestions or recipe requests.