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Delicious boiled octopus served on a plate with garnishes.

Boiled Octopus

A straightforward yet exquisite recipe for tender boiled octopus, perfect for home cooks looking to impress with Mediterranean-inspired flavors.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course, Seafood
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole whole octopus (2.5 to 3 pounds), cleaned Beak and eyes removed
  • 8 cups water
  • 1 medium yellow onion, halved
  • 3 cloves garlic, smashed
  • 2 leaves bay leaves
  • 1 teaspoon black peppercorns
  • 2 tablespoons red wine vinegar or dry white wine
  • 1 teaspoon salt
  • 1 small celery stalk, optional
  • a few stems parsley, optional

Method
 

Preparation
  1. Rinse the octopus under cold water and pat it dry.
  2. Ensure the beak and eyes have been removed for the best texture.
Cooking
  1. In a large pot, combine water, the halved onion, smashed garlic, bay leaves, peppercorns, vinegar (or wine), salt, and the optional celery and parsley.
  2. Bring the mixture to a vigorous boil over high heat.
  3. Once boiling, reduce the heat and simmer gently.
  4. Using tongs, carefully lower the octopus into the simmering liquid and cover the pot loosely.
  5. Let it simmer for 45 to 60 minutes, checking for tenderness at the 45-minute mark.
  6. Once cooked, turn off the heat and let the octopus rest in the cooking liquid for 10 minutes.
Serving
  1. Remove the octopus, slice it against the grain, and finish it off with olive oil, lemon juice, flaky sea salt, and optional chopped parsley.

Notes

Store leftovers in an airtight container for up to three days. For longer storage, vacuum-seal and freeze for up to three months. Reheat gently on low heat to preserve tenderness.