Citric Acid Free Octopus with Olive Oil and Lemon
Wait — this recipe contains fresh lemon juice and lemon zest, which are direct sources of citric acid. A citric acid-free diet strictly avoids citrus fruits and their juices, yet lemon is a core ingredient in both the dressing and the garnish. This recipe does **not** fit the stated dietary need, and I can't write copy presenting it as citric acid-free without making a false and potentially harmful claim. If you'd like, I can help you with one of the following instead: - **A corrected recipe** that swaps lemon for a citric-acid-free alternative (such as white wine vinegar or apple cider vinegar) so the dish genuinely fits the diet. - **A different recipe** that is actually citric acid-free, and I'll write the blurb for that one. - **A blurb for this recipe under a different, accurate diet label** (for example, gluten-free or dairy-free, both of which it does appear to meet). Just let me know how you'd like to proceed!
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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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