Savory Boiled Octopus Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithlily.com/savory-boiled-octopus-recipe/
