Olive Oil Braised Octopus Recipe

Olive Oil Braised Octopus

Recipe courtesy of Danielle Sepsy

Watch how to prepare this dish.

Level: Intermediate
Yield: approximately 12 appetizer portions
Nutritional Information Per Serving (1 of 12 servings): Calories 1543, Total Fat 152 g, Saturated Fat 16 g, Carbohydrates 15 g, Dietary Fiber 3 g, Sugar 3 g, Protein 35 g, Cholesterol 109 mg, Sodium 544 mg
Total time: 3 hr
Active time: 45 min

This straightforward olive oil braising method ensures you can cook tender, flavorful octopus right at home. The tentacles come out wonderfully soft from the pot, and a quick turn on the grill adds a smoky char that enhances their flavor. They're delicious served simply with lemon, parsley, and olive oil, or dressed with chimichurri, gremolata, or chili oil. Serve warm or chilled as a salad; for a classic Italian-style insalata di polpo, chop the octopus into bite-sized pieces and mix with diced celery, olives, cherry tomatoes, and parsley, then drizzle with a lemon-and-olive-oil dressing.

6 pounds octopus (commonly packed 2 pounds each)
2 tablespoons plus about 4 cups extra-virgin olive oil
2 large yellow onions, peeled and quartered
1 whole garlic head, cloves peeled and gently smashed
3 celery stalks
2 large carrots, peeled and cut into 2-inch sections
2 tablespoons whole black peppercorns
5 fresh rosemary sprigs
1 bunch fresh thyme
Half a bunch of flat-leaf Italian parsley
3 lemons, cut into quarters
6 bay leaves
About 4 cups vegetable oil
Optional garnishes: high-quality finishing olive oil, chopped fresh parsley, fresh lemon juice, flaky sea salt like Maldon

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Using a chef's knife, trim off the octopus heads and remove the sharp beaks from the underside center of the bodies. Rinse the octopus thoroughly in a colander under cold running water for at least 30 minutes to reduce saltiness (see Cook's Note), making sure to clear all grit from the tentacle suckers. Drain well and pat dry with paper towels.
In a large Dutch oven, warm 2 tablespoons of olive oil over medium heat. Add onions, garlic, celery, carrots, and peppercorns. Stir and cook until lightly browned and fragrant, about 3 to 4 minutes.
Arrange the octopus atop the vegetables, then layer rosemary, thyme, and parsley on top. Scatter lemon quarters and bay leaves around the octopus. Pour in 4 cups of the olive oil and the vegetable oil, ensuring the octopus is mostly submerged but leaving the oil level about 1 inch from the pot's rim.
Set the pot over low heat. When the oil begins to gently simmer, cover with the lid. Braise on low for 2 to 3 hours until the thickest part of the octopus is tender enough to be easily pierced by a butter knife. When done, carefully remove the octopus with tongs to a sheet pan and separate the legs with a knife.
Heat a grill pan or outdoor grill to medium-high and get it hot. Grill the octopus legs a few minutes on each side until they develop a slight char and browning.
To serve, either chop the octopus into bite-sized pieces or leave the legs whole. Drizzle with high-quality finishing olive oil, sprinkle with chopped parsley, squeeze fresh lemon juice over, and finish with flaky sea salt to taste.

Cook's Note: Octopus saltiness varies depending on how it's handled. For fresh octopus, rinsing 30 minutes is standard, but your octopus might need less. Regardless, ensure all grit is removed from the suckers for the best texture.