Turmeric 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 taverna meal, no passport required. The octopus is gently simmered with a bay leaf and peppercorns until it reaches that perfect yielding texture, then cut into generous pieces and tossed while still warm so every bite soaks up the herby, citrusy dressing. Fresh lemon juice, zest, minced garlic, oregano, and a pinch of red pepper flakes come together in a punchy vinaigrette that does all the heavy lifting on flavor. Because the ingredient list is clean and straightforward, this is naturally free from the warm, earthy spice that shows up uninvited in so many restaurant seafood dishes and prepared marinades. A scatter of flat-leaf parsley and a few lemon wedges on the side finish it off beautifully. It works as an impressive starter or a light main, and the whole thing comes together with surprisingly little fuss once the octopus has had its time in the pot.
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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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