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Boiled Octopus

A simple, tender, and flavorful dish that brings out the essence of the ocean, perfect for family meals or dinner parties.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Seafood
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large Octopus, cleaned (about 2-3 lbs) Fresh or properly thawed if frozen.
  • 1 leaf Bay leaf For flavoring.
  • 3 to taste Peppercorns For flavoring.
  • 1 half Onion, halved For mild flavor in the cooking water.
Serving Suggestions
  • To taste Extra virgin olive oil For drizzling over the cooked octopus.
  • 1 Juice of 1 Lemon Adds brightness to the dish.
  • 2 tablespoons Chopped parsley For garnish.

Method
 

Preparation
  1. Clean and prep the octopus: Rinse it under cold water, remove the beak and ink sac, trim rough bits, and pat dry.
  2. Tenderize lightly by either freezing the octopus first or gently pounding it with a meat mallet.
Cooking
  1. Bring a large pot of water to a gentle boil, add the bay leaf, peppercorns, and halved onion. Do not add salt yet.
  2. Dip the octopus tentacles into the boiling water three times, then fully submerge.
  3. Lower the heat to a simmer and cook for 35 to 45 minutes until tender.
Finishing
  1. Remove the octopus and let it cool slightly, then cut into serving pieces.
  2. For extra flavor, quickly sear the pieces in a hot pan with olive oil.

Notes

Start with good quality octopus for best results. Be patient with the simmering process. Season simply to let the seafood shine.