Lupin 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 meal no matter where you're eating it. The tentacles are simmered low and slow with bay leaf and peppercorns until perfectly yielding, then tossed warm into a punchy vinaigrette of fresh lemon juice, zest, oregano, and a little heat from red pepper flakes. Every ingredient here is straightforward and naturally free from the legume-based additives and flour alternatives that can sneak into restaurant preparations or packaged seafood products. There's no coating, no filler, and no hidden extras — just clean, honest flavors that let the octopus shine. Finishing with roughly chopped flat-leaf parsley and a squeeze of lemon wedge at the table keeps everything feeling fresh and vibrant. It's an impressive centerpiece that's genuinely simple to pull off at home, and the payoff is absolutely worth the simmer time.
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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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