Octopus Recipe

Inspired by Jarocho

Time45m

Serves4

Make Octopus Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Clean the Octopus
Rinse the fresh octopus under cold running water. Remove the beak and any innards if not already done by the fishmonger.
2
Tenderize the Octopus
Place the octopus in a large pot of boiling water for 2-3 minutes, then remove and let it cool. This process helps to tenderize the meat.
3
Chop the Garlic
Finely chop the garlic cloves and set aside.
4
Chop the Parsley
Finely chop the fresh parsley and set aside.

5
Heat Olive Oil
In a large skillet, heat the olive oil over medium heat.
6
Sauté Garlic
Add the chopped garlic to the skillet and sauté for 1-2 minutes until fragrant.
7
Cook the Octopus
Add the tenderized octopus to the skillet. Season with salt and black pepper. Cook for about 10-15 minutes, turning occasionally until the octopus is lightly browned.
8
Add Lemon Juice and Parsley
Pour in the lemon juice and add the chopped parsley to the skillet. Stir to combine and cook for another 2-3 minutes.
9
Add Optional Ingredients
If desired, sprinkle red pepper flakes and add capers to the dish. Stir well and cook for an additional minute.

10
Plate the Octopus
Remove the skillet from heat and transfer the cooked octopus to a serving plate. Drizzle with extra olive oil if desired.
11
Garnish
Garnish with additional parsley and serve with lemon wedges on the side.