Tender Boiled Octopus Recipe

 

Tender Boiled Octopus Recipe – Simple, Flavorful, and Perfectly Cooked Every Time

If you’ve ever wondered how to make octopus tender and delicious without being rubbery, this boiled octopus recipe is the secret. Boiling octopus the right way transforms this sea delicacy into a melt-in-your-mouth treat that’s perfect for salads, pasta, or grilled dishes. With just a few ingredients and patience, you’ll unlock the most incredible flavor and texture.

🐙 Ingredients

• 2–3 lbs fresh or frozen octopus (thawed if frozen)
• 1 onion, quartered
• 1 lemon, halved
• 3 cloves garlic, crushed
• 2 bay leaves
• 1 tsp whole peppercorns
• Salt, to taste
• Olive oil (for serving)
• Fresh parsley and lemon wedges (optional)

🔪 Instructions

1. Clean the octopus: Rinse thoroughly under cold water. If not pre-cleaned, remove the beak and ink sac.
2. Tenderize (optional): You can tenderize by freezing overnight or gently pounding with a meat mallet.
3. Prepare the pot: Fill a large pot with water, add onion, garlic, bay leaves, peppercorns, and lemon. Bring to a boil.
4. Dip the octopus: Hold the octopus by the head and dip the tentacles into the boiling water three times to curl them—this gives a beautiful presentation.
5. Boil gently: Submerge the octopus fully, reduce heat to a gentle simmer, cover, and cook for 45–60 minutes, depending on size.
6. Test for tenderness: Pierce with a fork—if it slides in easily, it’s ready.
7. Rest and slice: Remove from the pot and let rest for 10 minutes before slicing.
8. Serve: Drizzle with olive oil, sprinkle with salt, and garnish with parsley and lemon.

💡 Pro Tip: Don’t discard the flavorful broth—it’s perfect for seafood soups or risottos. Serve warm or chilled, and enjoy the taste of the sea in every bite.