Low Sodium Octopus with Olive Oil and Lemon

Total time1 hr 30 min

Prep time20 min

Cook time1 hr

Low Sodium Octopus with Olive Oil and Lemon

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Ingredients

4 servings

For the octopus

2 lb octopus, cleaned (fresh or thawed from frozen)
1 bay leaf
McCormick Organic Turkish Bay Leaves Badia Bay Leaves Whole Gluten Free Spicely Organic Bay Leaves, 0.09 oz Badia Bay Leaves Whole Spice Islands Bay Leaves, 0.14 oz
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4 whole black peppercorns

For the dressing

¼ cup extra-virgin olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
2 cloves garlic, minced
½ tsp dried oregano
¼ tsp red pepper flakes
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, freshly ground

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped
lemon wedges, for serving

Instructions

1
Place the octopus in a large pot with the bay leaf and peppercorns. Add enough cold water to cover by about 2 inches. Bring to a boil over high heat, then reduce to a steady simmer.
2
Simmer uncovered for 45–60 minutes, until the thickest part of a tentacle is tender when pierced with a knife and an instant-read thermometer inserted into the thickest part reads at least 145°F (63°C). Cooking time will vary with the size of the octopus — start checking at 45 minutes.

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