Pecan Free Octopus with Olive Oil and Lemon
Tender, slow-simmered octopus dressed in bright lemon and good olive oil is one of those dishes that feels like a seaside restaurant brought straight to your kitchen. The octopus gets its silky texture from a long, gentle simmer with just a bay leaf and peppercorns, then it's cut into generous pieces and tossed while still warm so every bite soaks up the garlicky, herb-flecked dressing. Fresh lemon juice, lemon zest, oregano, and a pinch of red pepper flakes give the whole thing a clean, punchy flavor that's hard to stop eating. The ingredient list is refreshingly straightforward — nothing processed, nothing hidden — so you can feel confident about exactly what's going into the bowl. A scatter of flat-leaf parsley and a few lemon wedges at the end keep it looking as good as it tastes. Whether you're serving it as a starter or a light main, this is the kind of recipe that earns serious compliments with surprisingly little fuss.
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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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