Coconut Free Octopus with Olive Oil and Lemon
Tender, garlicky octopus dressed in bright lemon and grassy olive oil is the kind of dish that feels like it belongs on a sun-drenched Mediterranean terrace. The octopus is gently simmered with a bay leaf and peppercorns until perfectly yielding, then cut into satisfying chunks and tossed while still warm so every piece soaks up the zesty, herb-flecked dressing. A hit of lemon zest alongside the fresh juice gives the whole thing a layered citrus punch that keeps it from ever feeling heavy. Red pepper flakes and minced garlic round out the dressing with just enough heat and depth to make this feel genuinely exciting rather than plain. Every single ingredient here is naturally free of coconut in any form — no sneaky coconut aminos, coconut oil, or coconut milk to worry about, just clean, honest pantry staples. Finished with a scatter of flat-leaf parsley and extra lemon wedges on the side, it's elegant enough for a dinner party but straightforward enough for a confident weeknight cook.
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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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