Rye Free Octopus with Olive Oil and Lemon

Total time1 hr 30 min

Prep time20 min

Cook time1 hr

Rye 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 restaurant meal you can absolutely pull off at home. The octopus is gently simmered with bay leaf and peppercorns until perfectly yielding, then tossed while still warm in a punchy vinaigrette of fresh lemon juice, zest, minced garlic, oregano, and a pinch of red pepper flakes — every piece soaks up that dressing beautifully. The ingredient list is naturally clean and grain-free, so there's nothing here to flag for anyone avoiding rye or other grains; it's just honest, whole ingredients doing their job. Finishing with roughly chopped flat-leaf parsley and extra lemon wedges keeps everything fresh and vibrant on the plate. This is the kind of dish that looks impressive at a dinner party but rewards you just as much on a quiet weeknight.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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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