Mushroom Free Octopus with Olive Oil and Lemon
Bright, briny, and impossibly satisfying, this dish is a love letter to simple Mediterranean cooking at its best. Tender octopus gets simmered low and slow with just a bay leaf and peppercorns until it reaches that perfect, yielding texture — then it's tossed while still warm in a punchy dressing of extra-virgin olive oil, fresh lemon juice, zest, garlic, and a pinch of red pepper flakes. The warmth helps the octopus soak up every bit of that citrusy, herby coating, so each bite is deeply flavored all the way through. A scatter of fresh flat-leaf parsley and a few lemon wedges on the side finish it off with color and freshness. For anyone navigating a mushroom-free diet, this recipe is a natural fit — every single ingredient is clean and straightforward, with zero hidden fungi to worry about. It works equally well as an elegant starter or a light main, and the whole thing comes together with a surprisingly short ingredient list. Serve it on a big platter and watch it disappear.
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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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