Gluten 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, and it comes together with a surprisingly short ingredient list. The octopus is gently simmered with bay leaf and peppercorns until perfectly yielding, then cut into satisfying chunks and tossed while still warm so every piece soaks up the herby, citrusy dressing. Because the entire recipe is built on whole, naturally unprocessed ingredients — fresh seafood, olive oil, lemon, garlic, and dried herbs — there's nothing to swap out or second-guess for anyone avoiding gluten. No flour, no breadcrumbs, no sauces with hidden additives; just clean, bold Mediterranean flavors from start to finish. The red pepper flakes add a gentle kick, the oregano brings that unmistakable earthy warmth, and the fresh parsley scattered over the top keeps everything feeling vibrant and alive. Serve it with lemon wedges and good company, and it disappears fast.
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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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