Why Make This Recipe
Boiled octopus is an easy and delicious dish that is perfect for seafood lovers. Cooking octopus may sound intimidating, but this recipe simplifies the process to ensure that the octopus turns out tender and flavorful. It uses common ingredients, making it accessible for anyone to try at home. Plus, the gentle simmering method brings out the best in this unique protein, ensuring a delightful meal every time.
How to Make Boiled Octopus
Ingredients:
- 1 whole octopus (2.5 to 3 pounds), cleaned (beak and eyes removed)
- 8 cups of water
- 1 medium yellow onion, halved
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2 tablespoons red wine vinegar or white wine
- 1 teaspoon salt
- Optional: 1 small celery stalk and a few parsley stems
Directions:
- Rinse the octopus under cold running water and pat dry. Make sure it’s fully cleaned, including the beak and eyes removed.
- In a large pot, combine the water, onion, garlic, bay leaves, peppercorns, vinegar (or wine), and salt.
- If you’re using optional aromatics like celery and parsley, add them in at this stage.
- Bring the mixture to a boil, then reduce it to a gentle simmer.
- Using tongs, lower the octopus into the pot. Simmer gently, covered loosely, for 45 to 60 minutes or until tender.
- Turn off the heat and let the octopus rest in the liquid for 10 minutes. Then, remove it, slice, and serve with olive oil and lemon or your preferred dressing.
How to Serve Boiled Octopus
You can enjoy boiled octopus in various ways. One popular method is to slice the octopus into bite-sized pieces and drizzle it with high-quality olive oil and freshly squeezed lemon juice. It also works well in salads, pasta dishes, or as a part of a seafood platter. You can garnish it with fresh herbs or serve it alongside a dipping sauce for extra flavor.
How to Store Boiled Octopus
If you have leftover boiled octopus, allow it to cool completely before storing. Place the octopus in an airtight container and refrigerate it. The boiled octopus can be kept in the fridge for up to 3 days. For longer storage, you may freeze it. Just ensure it’s well packaged, and it can last up to 2 months in the freezer.
Tips to Make Boiled Octopus
- Always rinse the octopus well to remove any sand or grit.
- Ensure your pot is large enough to hold the octopus comfortably, allowing it to cook evenly.
- Don’t rush the simmering process; cooking it slowly at low heat helps achieve that tender texture.
- Keep the octopus in the cooking liquid after turning off the heat for more flavor and moisture.
Variation
You can also add different herbs and spices based on your preference. Some people like to use saffron for a unique flavor, while others might prefer a more Mediterranean approach with olives and capers. Experimenting with different ingredients can create a variety of tastes.
FAQs
How long should I boil octopus to make it tender?
Boil the octopus for 45 to 60 minutes on a gentle simmer. The best way to know it’s done is to check for tenderness with a fork.
Can I use frozen octopus for this recipe?
Yes, you can use frozen octopus. Just thaw it in the fridge overnight before cooking.
What’s the best way to know if the octopus is cooked properly?
The octopus should be tender when pierced with a fork, and the flesh should be able to break apart easily. If it’s still tough, simmer it a bit longer.
Print
Boiled Octopus
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Pescatarian
Description
A simple and delicious dish that ensures tender and flavorful octopus for seafood lovers.
Ingredients
- 1 whole octopus (2.5 to 3 pounds), cleaned (beak and eyes removed)
- 8 cups of water
- 1 medium yellow onion, halved
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2 tablespoons red wine vinegar or white wine
- 1 teaspoon salt
- Optional: 1 small celery stalk and a few parsley stems
Instructions
- Rinse the octopus under cold running water and pat dry.
- In a large pot, combine the water, onion, garlic, bay leaves, peppercorns, vinegar (or wine), and salt.
- If using optional aromatics like celery and parsley, add them now.
- Bring the mixture to a boil, then reduce it to a gentle simmer.
- Using tongs, lower the octopus into the pot. Simmer gently, covered loosely, for 45 to 60 minutes or until tender.
- Turn off the heat and let the octopus rest in the liquid for 10 minutes.
- Remove the octopus, slice, and serve with olive oil and lemon or your preferred dressing.
Notes
Always rinse the octopus well and ensure the pot is large enough. Do not rush the simmering process for the best results.