Description
A tender and flavorful boiled octopus recipe prepared with simple aromatics and cooked until perfectly soft—ideal for salads, seafood platters, or Mediterranean dishes.
Ingredients
- 1 whole octopus (about 1.5kg), cleaned
- 1 onion, halved
- 3 cloves garlic
- 2 bay leaves
- 1 lemon, sliced
- 1 tablespoon black peppercorns
- 2 tablespoons olive oil
- 1 teaspoon salt
- Fresh parsley, chopped (for garnish)
- Water, enough to cover
Instructions
- Rinse the octopus thoroughly under cold water.
- Fill a large pot with enough water to cover the octopus.
- Add onion, garlic, bay leaves, lemon slices, peppercorns, and salt.
- Bring the water to a gentle boil.
- Dip the octopus into the water 2-3 times before fully submerging to help curl the tentacles.
- Reduce heat to a simmer and cook for 45-60 minutes until tender.
- Check tenderness by inserting a knife into the thickest part of the tentacle.
- Remove octopus and let rest for a few minutes.
- Drizzle with olive oil and garnish with parsley before serving.
- Slice and serve warm or chilled.
Notes
- Cooking time may vary depending on octopus size.
- Do not boil aggressively to keep the octopus tender.
- You can grill the boiled octopus afterward for extra flavor.
- Serve with lemon wedges and olive oil.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Boiled
- Cuisine: Mediterranean