Spanish Octopus Appetizers

These Spanish Octopus Appetizers are a vibrant and flavorful bite that combines tender octopus with briny olives, tangy pickled onions, and sweet roasted red peppers. I love how they bring together classic Mediterranean flavors in a simple, elegant presentation.

Why You’ll Love This Recipe

I like this recipe because it feels festive and colorful while being incredibly easy to assemble. The octopus provides a tender and meaty texture, while the olives and onions add brightness, and the roasted red peppers give a smoky-sweet balance. I also enjoy that these little bites are perfect for tapas-style dining or as an impressive party appetizer.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the bites:
12 pitted green olives, see note 1
12 pickled cocktail onions
2–3 cooked octopus legs (½ lb/225g), see note 2
12 slices marinated roasted red peppers, see note 4

For extra flavor:
extra virgin olive oil, a drizzle
a pinch of dried oregano
a pinch of black pepper
a pinch of salt, optional

Directions

1. I start by slicing the cooked octopus legs into 12 bite-sized pieces.
2. On a skewer or toothpick, I thread one olive, one pickled onion, one piece of octopus, and a strip of roasted red pepper.
3. I repeat until all 12 skewers are assembled.
4. I place the appetizers on a serving platter and drizzle lightly with extra virgin olive oil.
5. I sprinkle oregano, black pepper, and a little salt if needed before serving.

Servings and Timing

This recipe makes 12 appetizer bites, serving about 4 people as a starter. It takes only 15 minutes to prepare since the octopus is already cooked.

Variations

Sometimes I swap the green olives for black olives or stuffed ones for extra flavor. I also like adding a small cube of Manchego cheese for a richer bite. If I want more heat, I drizzle with a touch of smoked paprika oil or add pickled chili peppers. For a fresher twist, I garnish with parsley or cilantro.

Storage/Reheating

These appetizers are best served fresh, but I can store them covered in the refrigerator for up to 24 hours. I don’t reheat them, as they are meant to be enjoyed chilled or at room temperature.

FAQs

Can I cook the octopus myself?

Yes, I simmer it gently until tender, then cool it before slicing for this recipe.

Can I use canned octopus?

Yes, canned octopus works as a quick substitute, though the texture is softer than fresh-cooked.

Do I need to marinate the octopus?

No, since the roasted peppers, olives, and onions provide plenty of flavor, but marinating adds extra depth.

Can I prepare these ahead of time?

Yes, I assemble them a few hours before serving and keep them chilled in the fridge.

What kind of olives work best?

I prefer firm, briny green olives, but stuffed or marinated ones also work well.

Can I replace the pickled onions?

Yes, I sometimes use small gherkins or caper berries instead.

How do I keep the skewers from drying out?

I drizzle olive oil just before serving to keep them moist and flavorful.

Can I add cheese to this recipe?

Yes, Manchego or feta makes a delicious addition.

How long does cooked octopus last?

Cooked octopus keeps well in the refrigerator for up to 2 days, so I can prepare it in advance.

Can I serve these warm?

Yes, I lightly warm the octopus pieces before assembling, but I keep the rest of the ingredients chilled.

Conclusion

I love how these Spanish Octopus Appetizers deliver bold Mediterranean flavors in just one bite. They’re easy to prepare, visually stunning, and perfect for tapas nights or special gatherings. Every skewer feels like a little trip to Spain, making them a favorite for entertaining.

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