Savory Boiled Octopus Recipe

Introduction

Boiled octopus is a classic dish that highlights the tender, flavorful qualities of this unique seafood. Gently simmered in a fragrant broth, it becomes a versatile base for salads, appetizers, or main courses. With simple ingredients and straightforward steps, anyone can enjoy perfectly cooked octopus at home.

Ingredients

• 1 whole octopus (2.5 to 3 pounds) (Ensure it’s cleaned properly; remove the beak and eyes for the best flavor)
• 8 cups water
• 1 medium yellow onion, halved
• 3 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 tablespoons red wine vinegar or white wine
• 1 teaspoon salt
• 1 small celery stalk (optional)
• A few parsley stems (optional)

Instructions

1. Step 1: Rinse the octopus thoroughly under cold running water. Pat it dry with a paper towel to ensure it’s completely cleaned, including the removal of the beak and eyes for optimal taste.
2. Step 2: Combine water, onion, garlic, bay leaves, peppercorns, vinegar (or wine), and salt in a large pot. This fragrant mixture will serve as the flavorful broth for your octopus.
3. Step 3: Add the optional aromatics, such as celery and parsley stems, if you’re using them. Bring the pot to a rolling boil before reducing the heat to let it simmer gently.
4. Step 4: Lower the octopus into the pot using tongs, ensuring it fits comfortably. Cover loosely and allow it to simmer for 45 to 60 minutes, or until the octopus becomes tender and vibrant in color.
5. Step 5: Rest the octopus in the cooking liquid for 10 minutes after turning off the heat. This helps to lock in flavors and tenderness.
6. Step 6: Slice and serve with a drizzle of olive oil and a squeeze of fresh lemon or your favorite dressing. Optional: Sprinkle with fresh herbs for an extra pop of flavor.

Tips & Variations

• For extra tenderness, gently massage the octopus before cooking or freeze it overnight and thaw before boiling.
• If you prefer a smoky flavor, briefly grill the octopus after boiling.
• Use the cooking broth as a flavorful base for seafood soups or stews.
• Substitute bay leaves with fresh rosemary or thyme for a different aromatic profile.

Storage

Store leftover boiled octopus in an airtight container in the refrigerator for up to 2 days. Reheat gently by warming in a pan with a little olive oil or briefly under a broiler. Avoid overcooking when reheating to keep it tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the octopus is fully cooked?

The octopus is tender when a knife or fork easily pierces the thickest part and the flesh feels soft, not rubbery. Cooking time can vary slightly based on size, typically between 45 to 60 minutes.

Can I use frozen octopus for this recipe?

Yes, frozen octopus works well and can actually help tenderize the meat. Thaw it completely in the refrigerator before boiling for best results.

Savory Boiled Octopus Recipe

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★★★★★

4.7 from 66 reviews

This savory boiled octopus recipe delivers tender, flavorful octopus cooked slowly in a fragrant broth infused with garlic, onion, herbs, and a splash of wine vinegar. Perfectly simmered to retain a vibrant color and delicate texture, this dish can be enjoyed simply with olive oil and lemon or customized with your favorite dressing and fresh herbs.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 whole octopus (2.5 to 3 pounds), cleaned and prepared (beak and eyes removed)
• 8 cups water
• 1 medium yellow onion, halved
• 3 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 tablespoons red wine vinegar or white wine
• 1 teaspoon salt
• 1 small celery stalk (optional)
• A few parsley stems (optional)

Instructions

1. Prepare the Octopus: Rinse the octopus thoroughly under cold running water, ensuring all impurities are removed. Pat it dry with a paper towel after cleaning, making sure to remove the beak and eyes for the best flavor and texture.
2. Make the Broth: In a large pot, combine 8 cups of water, halved yellow onion, smashed garlic cloves, bay leaves, black peppercorns, red wine vinegar (or white wine), and salt. This mixture will create a flavorful base to infuse the octopus.
3. Add Aromatics: If desired, add the optional celery stalk and parsley stems to deepen the broth’s aromatic profile. Bring this mixture to a rolling boil over medium-high heat.
4. Simmer the Octopus: Using tongs, carefully lower the octopus into the boiling broth. Ensure it fits comfortably in the pot. Cover the pot loosely and reduce the heat to maintain a gentle simmer. Cook the octopus for 45 to 60 minutes, or until tender and bright in color.
5. Rest the Octopus: Once tender, turn off the heat, but leave the octopus in the hot cooking liquid for an additional 10 minutes. This resting period helps the octopus absorb flavors and ensures tenderness.
6. Serve: Remove the octopus from the broth, slice it into serving pieces, and serve drizzled with good quality olive oil and a squeeze of fresh lemon juice. Optional: garnish with fresh herbs for added flavor.

Notes

• Ensure the octopus is properly cleaned by removing the beak and eyes for the best taste and texture.
• The resting time after cooking helps the octopus to retain moisture and absorb the broth’s flavors.
• For an even more tender result, consider gently massaging the octopus before cooking or freezing it overnight prior to preparation.
• Use fresh, good quality vinegar or white wine to enhance the depth of flavor in the cooking liquid.
• The cooking time may vary slightly depending on the size of the octopus; test tenderness by piercing with a fork.

Keywords: boiled octopus, octopus recipe, seafood, Mediterranean octopus, simmered octopus, tender octopus, savory octopus