Mediterranean Octopus

This week I made octopus for the first time. When I saw it on Fishmonger Don’s list, I thought about the times I have enjoyed octopus in Spain and Greece and decided this was the time to give it a try. Fortunately, it was already prepared (cleaned).

It turns out that cooking octopus is super simple, but it is time intensive so not always ideal for a weeknight unless you work at home or are home from work early.


Olive oil

3 cloves crushed garlic

Juice of 1 lemon

Celtic salt

¼ bunch of Italian parsley chopped



Add a few glugs of olive oil, a few pinches of salt, and crushed garlic to a pot big enough to fit the octopus. Add water to, water, and bring to a boil.

Dip the tentacles of the octopus in the boiling water a few times so that they curl.

Turn down the heat to a simmer and submerge the octopus in the water, turn. Cook for about an hour. The octopus should be tender and may need more cooking time if it is larger.

Remove the octopus from the water, let cool and chop. I served mine with more olive oil drizzled on top, a squeeze of lemon, and some Italian parsley. You could also roast or grill it once it is cooked through.