Dairy Free Octopus with Olive Oil and Lemon
Tender, garlicky octopus dressed in bright lemon and good olive oil is one of those dishes that feels like a seaside taverna meal, no matter where you're eating it. The whole thing comes together with a short list of pantry staples — extra-virgin olive oil, fresh lemon juice, garlic, oregano, and a pinch of red pepper flakes — so every element earns its place on the plate. Simmering the octopus low and slow with a bay leaf and peppercorns is the quiet secret to getting that melt-in-your-mouth tenderness before the dressing even enters the picture. Because the recipe relies entirely on olive oil rather than butter or cream, it's naturally free of dairy without any substitutions or workarounds required. Tossing the warm octopus pieces directly into the dressing lets them soak up all that citrusy, herby flavor right away. A scatter of fresh flat-leaf parsley and a few lemon wedges on the side finish it off with color and a little extra brightness. It's the kind of dish that looks impressive on a platter but is genuinely straightforward to pull off at home.
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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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