Have you ever tried to prepare this delicious seafood?
No? And you would like to, but you just don't know how?
Try our simple octopus recipes in 5 different variations.
We will also advise you on how to clean it properly.
Grilled octopus with lemon and oregano
Try this luxurious way of preparing octopus. Boil it first and then just grill it for a while to get a better taste. In combination with lemon and oregano, it is absolutely unforgettable!
- 1 kg of fresh octopus tentacles
- 3 tablespoons of extra virgin olive oil
- two lemons
- 2 teaspoons of black pepper
- 1 tablespoon fresh chopped or dried oregano
- 2 teaspoons of salt
- Place the octopus in a pot and cover with cold water.
- Cook on medium heat until the water begins to boil, then reduce the heat and cook the octopus until tender.
- It will take 1-2 hours.
- You can tell when it's done by simply piercing the thickest part of the tentacle with a knife.
- Allow the octopus to cool in the water, then remove and pat dry with a paper towel.
- Allow the tentacles to dry on a paper towel in the refrigerator for another 2-3 hours.
- Preheat the grill to 230 degrees or higher.
- Drizzle the tentacles with half the olive oil, then sprinkle with half the salt.
- In a small bowl, mix the remaining olive oil, salt, oregano, and black pepper.
- Add the juice of one lemon.
- Cut the remaining lemon into wedges and set aside.
- Once your grill is hot, place the tentacles directly over the coals to char and crisp the edges.
- Leave them for 2-3 minutes, then flip them over and cook for another 2-3 minutes on the other side.
- Remember – the octopus is already cooked, you're just adding the grilled flavor to it, so it will be very quick to grill.
- Basically, grill the octopus until it's the color you want, then transfer it to a plate.
- Drizzle with the lemon, oregano and oil mixture and serve with extra lemon wedges.
Also try our top 5 seafood recipes . Enrich your diet with these healthy treats!
Creamy curry with octopus and eggplant
The octopus in this recipe is wonderfully tender and simply delicious! Use any curry you like and adjust the chili to your taste.
- approx. 1 kg of eggplant
- 2 tablespoons of salt
- 750 g octopus, cleaned
- 6 tablespoons of coconut oil
- 4 onions, quartered
- 1 spoon of black pepper
- 1 teaspoon of turmeric
- 2 spoons of curry
- ½ teaspoon of cinnamon
- chili flakes, to taste
- 6 cloves of garlic, chopped
- 2 tablespoons ginger, chopped
- 2 cups of coconut milk
- Cut the eggplant into cubes.
- Place in a bowl with salt.
- Mix well and let stand for 15 minutes to sweat out the water from the eggplant.
- Preheat the oven to 175°C. Wash and then cut the octopus into 2.5 cm pieces.
- Heat an oven-safe pot.
- Add the coconut oil and onion and sauté until golden, 3-4 minutes.
- Crush the spices and add them to the pot along with the squid, garlic and ginger.
- Fry for 5 minutes.
- Rinse the eggplant under running water and squeeze out as much juice as possible with your hands.
- Add to the pot along with the coconut milk.
- Cover and cook until steam escapes from under the lid.
- Place on the center rack of the oven and bake for 1 and ½ hours.
- Let stand for 30 minutes.
- Taste and add salt if necessary.
Fried octopus with gremolata and chickpea puree
Crispy brown on the outside and meaty and beautifully tender on the inside! That's exactly what fried octopus is. Serve it with parsley, lemon and garlic gremolata and chickpea puree and you can be sure that this dish will become your favorite.
- 1 medium octopus, cleaned
- 2 bay leaves
- 1/2 cup dry white wine
- 1/2 cup plain flour
- 3 tablespoons of cornstarch
- salt and pepper to taste
- vegetable oil for frying
For the gremolata:
- 1/4 cup fresh parsley
- zest of 1 lemon
- 2 cloves of garlic
For the chickpea puree (optional):
- 1 can of chickpeas
- juice of 1 lemon
- salt and pepper to taste
- 3-4 tablespoons of olive oil
- Place the octopus in a heavy bottomed pot and add the water, wine and bay leaves.
- Add about a cup of water and bring to a boil.
- Cover and reduce heat to low and simmer until squid is tender, about 45 minutes.
- While the octopus is cooking, chop the ingredients for the gremolata and place in a small bowl.
- Drain and rinse the canned chickpeas and place in a blender or food processor with the lemon, olive oil, salt and pepper.
- Blend until smooth.
- Remove the octopus in the pot from the heat and let it cool to room temperature in the covered pot.
- Remove the octopus from the water and pat dry with a paper towel.
- Cut off the tentacles and cut into 5 cm pieces.
- Cut the head into rings like calamari.
- Mix the flour and cornstarch in a plastic bag, then season with salt and pepper.
- Heat 2.5-5 cm of oil in a deep pan to 190 degrees Celsius.
- Line the tray with paper towels.
- Place a few pieces of octopus in the bag and shake to lightly coat them in the flour mixture.
- Once the oil is hot, fry a few pieces of octopus at a time until golden brown, this will only take a minute or two.
- Using a slotted spoon, transfer the fried octopus pieces to a baking sheet lined with baking paper to drain, and fry the rest of the octopus in the same way.
- Serve the octopus while still warm on a bed of chickpea puree and garnish with gremolata.
Also try our luxurious calamari recipes . They are quick, easy and taste absolutely unbeatable!
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Grilled vegetable and octopus salad
If you are an octopus lover or just want to try something new, then this recipe is for you. It is absolutely excellent! The combination of grilled vegetables and octopus, first stewed in white wine and then grilled until golden, is simply a delicacy!
For the steamed octopus:
- 1300 g octopus, cleaned
- 1 cup dry white wine + wine cork (the tahini in the cork is said to make the octopus tender)
- 1 whole lemon, halved
- 4 cloves of garlic
- 1 teaspoon whole pepper
For the salad:
- 1/2 green pepper, sliced lengthwise and seeded
- 1/2 red pepper, sliced lengthwise and seeded
- 1/2 small red onion, cut into centimeter rounds
- 4 tablespoons of olive oil
- 1/2 teaspoon freshly ground black pepper, or more to taste
- 1/2 teaspoon salt or more to taste
- 2 tablespoons fresh parsley, chopped
- 2 cloves of garlic, chopped
- 3 tablespoons of fresh lemon juice
- Place the octopus, wine + cork, halved lemon, garlic and peppercorns in a large pot.
- Add water to the pot so that the octopus is covered by about 2.5 cm.
- Bring to a boil over medium-high heat.
- Once the contents of the pot are boiling, reduce the heat and simmer until the squid is tender, 45 to 60 minutes.
- Pat the octopus dry (get rid of the other ingredients in the pot), set it aside and let it cool to room temperature before grilling, about 20 minutes.
- Drizzle the peppers and onions with olive oil and sprinkle with a little salt.
- When your grill is hot, oil the grill grate and place the vegetables and whole octopus on the grill.
- Grill the octopus for about 3-4 minutes on each side.
- Grill the vegetables until soft but crispy, 3 to 4 minutes per side.
- Transfer the grilled vegetables to a cutting board and cut them into small pieces.
- Cut the octopus into small rounds.
- The use of the head is entirely up to you, you can also cut it into small pieces.
- Transfer everything to a large bowl.
- Drizzle with 2 tablespoons olive oil.
- Season with freshly ground black pepper and salt.
- Add parsley, garlic and lemon juice.
- Stir to combine all the flavors.
- Transfer to the refrigerator and chill for at least 1 hour before serving.
- Serve and enjoy!
Pulpo Gallego – Galician octopus
This octopus served with potatoes is a popular appetizer served all over Spain. In addition, it is easy to prepare and you will make an unforgettable show with it!
- 750 g octopus, frozen
- 4 large potatoes
- 1/4 cup extra virgin olive oil for drizzling
- salt to taste
- 1 pinch of sweet Spanish paprika
- Bring a large pot of water to a boil.
- Remove the octopus from the freezer and place it directly into the boiling water.
- Cook until tender – this usually takes about 1 hour.
- To test if the octopus is done, insert a knife where the tentacles and head meet.
- If it slides in easily, the squid is done.
- Remove the octopus from the water and let it cool.
- Refrigerate for at least 1 hour.
- Cut the cooled meat into bite-sized pieces, cut the tentacles into approx. 1.5 cm rounds and the head into thin strips.
- Wash the potatoes and clean them with a vegetable brush.
- Fill a medium pot halfway with water.
- Bring to a boil over high heat.
- Boil the potatoes until they can be easily pierced with a fork, about 25 minutes.
- Drain the potatoes and rinse under running cold water.
- Let them cool and then peel them.
- Cut into rounds approximately 1 cm thick.
- Arrange the potato slices on a serving plate.
- Place the octopus on top.
- Drizzle with olive oil.
- Season with salt and sweet paprika and serve.
How to prepare octopus
- In the center of the tentacles is the beak (mouth) and above the tentacles is a pouch that contains the ink sac , stomach viscera and remaining organs.
- Cut off the head above the eyes and the tentacles below the eyes.
- Discard the portion below the pouch and above the tentacles.
- After cutting the head, empty the bag . Here are all the organs.
- Then turn it inside out and pull out everything inside, being careful not to break the ink sac.
- Wash the inside well and then turn again.
- If the octopus is large, you can also remove the skin from the head by simply pulling it off.
- Remove the beak by cutting around the tentacles. Throw away the beak.
- Rinse the squid and let it drain.
And how did I manage to prepare the octopus? Write to us in the comments!