Pork 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 on a plate. 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 vinaigrette. A hit of lemon zest alongside the fresh juice gives the dressing real depth, while dried oregano and a pinch of red pepper flakes keep things lively without overwhelming the natural sweetness of the seafood. This is naturally free of any pork products — no cured meats, no lard, nothing hidden — so it works beautifully for anyone navigating those restrictions without any substitutions required. Finished with a scatter of flat-leaf parsley and extra lemon wedges on the side, it's elegant enough for a dinner party but honest enough for a weeknight when you want something a little out of the ordinary. Serve it warm straight from the toss, or let it cool to room temperature and watch it disappear even faster.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!