Chestnut Free Octopus with Olive Oil and Lemon
Tender, garlicky octopus dressed in bright lemon and grassy olive oil is one of those dishes that feels like a seaside taverna meal, no matter where you're eating it. The whole recipe leans on clean, straightforward ingredients — fresh citrus, good extra-virgin olive oil, dried oregano, and a little heat from red pepper flakes — so there's nothing hidden or unexpected in the mix. Simmering the octopus low and slow with just a bay leaf and peppercorns is the key to getting that melt-in-your-mouth tenderness before it ever meets the dressing. Tossing the warm, just-cut pieces directly into the vinaigrette lets everything soak up the flavor while it's still steaming, which makes a real difference in the final result. A scatter of fresh flat-leaf parsley and a few lemon wedges on the side keep it looking as good as it tastes. It works beautifully as a starter or a light main, and every single ingredient is exactly what it says it is — no fillers, no surprises, just honest, vibrant food.
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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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