Hazelnut Free Octopus with Olive Oil and Lemon
Tender, garlicky octopus dressed in bright lemon and good olive oil is the kind of dish that feels like a seaside taverna meal, no passport required. The whole recipe leans on clean, straightforward ingredients — octopus, citrus, herbs, and spice — so there's nothing hidden in the lineup that could cause concern for anyone avoiding tree nuts. Simmering the octopus low and slow with a bay leaf and peppercorns does the heavy lifting, coaxing the meat into something genuinely silky before it ever meets the dressing. That dressing is where the magic happens: lemon juice, zest, minced garlic, oregano, and a pinch of red pepper flakes whisked together into something punchy and aromatic. Tossing the warm octopus pieces straight into the bowl lets them soak up every bit of that flavor before hitting the platter. A scatter of fresh flat-leaf parsley and a few lemon wedges on the side finish it off with color and freshness. It's an impressive centerpiece that's far simpler to pull off than it looks.
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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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