Walnut 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 but comes together in your own kitchen with minimal fuss. The octopus is gently simmered with bay leaf and peppercorns until it reaches that perfect fork-tender texture, then tossed warm into a punchy vinaigrette of fresh lemon juice, zest, minced garlic, oregano, and a pinch of red pepper flakes. Every ingredient here is clean and straightforward — no hidden sauces, no processed condiments, nothing that sneaks in unwanted allergens. The whole dish is naturally free of tree nuts without any substitutions or workarounds, because the recipe simply never calls for them. Finishing with roughly chopped flat-leaf parsley and extra lemon wedges keeps things fresh and vibrant on the plate. It works beautifully as a starter, a light main, or part of a larger spread, and it's the kind of recipe that looks far more impressive than the effort it actually takes.
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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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