Cashew Free Octopus with Olive Oil and Lemon
Tender, garlicky octopus dressed in bright lemon and good olive oil is the kind of dish that feels like a seaside taverna on a plate. The octopus is simmered low and slow with bay leaf and peppercorns until perfectly yielding, then tossed while still warm in a punchy vinaigrette of fresh lemon juice, zest, minced garlic, oregano, and a pinch of red pepper flakes — simple ingredients that do serious work together. Because the whole recipe is built around seafood, fresh citrus, and pantry staples, there's nothing here to second-guess for anyone avoiding tree nuts; every component is naturally in the clear. Finishing with roughly chopped flat-leaf parsley and extra lemon wedges keeps things fresh and vibrant right up to the table. It works beautifully as a starter or a light main, and the dressing doubles as a reason to mop up every last drop with crusty bread.
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Learn more →Ingredients
4 servings
For the octopus
- 2 lb octopus, cleaned (fresh or thawed from frozen)
- 1 bay leaf
- 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
- 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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