If you don’t have a grill or you are too bothered setting it up, then I’ve got you. This pan-seared octopus has a similar flavor to grilled octopus without the fuss. You just need to cook the raw octopus first in boiling water following my easy steps to get a nice, tender octopus. If you are using precooked octopus tentacles, then you could move straight to the pan, just make sure you follow the steps for pat-drying the octopus tentacles first.
If you love Mediterranean fish dishes like me, make sure you check my recipe for Greek octopus with pasta or my squid stew with spinach in a lemony sauce.
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Why you should try my recipe
- Easy to follow steps to tenderize the raw octopus.
- Ready in less than an hour.
- Just a few simple ingredients.
Ingredients & How-to
To make this pan-seared octopus we are going to need bay leaves, vinegar, peppercorns and allspice kernels for cooking the raw octopus. Then for the marinade, we’ll be using lemon juice, olive oil, green onions, salt and pepper.
I’m using a medium size raw octopus about 2 pounds (1 kg) or a bit less than that. The size of the octopus will determine the time it needs to be cooked. So let’s get started!
01. I start with cooking the octopus. I fill in a big pot with water and turn the heat to medium and bring it to a boil. When you take the raw octopus out of the package, you will notice that is very slippery and that the tentacles are quite long. I give it a little wash and then holding it from the head, I dip it into the boiling water 3-4 times. You will notice that the tentacles will start curling as you dip it in.
02. I put the octopus in the water, making sure is covered with water. I add the bay leaves, vinegar, peppercorns and allspice kernels. Allspice kernels and bay leaves will give it a nice flavor, but if you can’t find any just add the peppercorns. The vinegar helps to tenderize the octopus and will give us a succulent octopus after boiling.
03. It takes about 45-50 minutes for the octopus to get soft and succulent. I like to test it with a fork or pointy knife. If it’s easy to insert then it means that it’s ready. If your octopus is over 1kg or 2 pounds, you might need to leave it longer. Similarly, if you have a smaller one, check after 40 minutes in case it’s already cooked.
04. When the octopus is cooked, I take it out with a slotted spoon and leave it to drain in a colander for 5 minutes. Then I cut the head off and start cutting the tentacles from the head.
05. Before moving to the pan, I pat dry the octopus tentacles with some paper towel. This step is essential for two reasons. One is that any moisture has to boil off when that octopus hits the pan and will not give us the desired browning. The other reason is that it’s so less messy, with no oil spitting everywhere in the kitchen or on you.
06. I like to use a cast-iron pan for searing but you could use whichever pan you prefer and have at home. I heat the pan until it’s hot and add some olive oil, about 2 tablespoons. Then I place 3-4 tentacles at a time and cook them for 3-4 minutes on each side or until I have a nice crusty color. I occasionally add some pressure with the tongs or a spatula, especially on the thicker end of the tentacle.
07. I place the seared octopus in a bowl and add some olive oil and juice from 1-2 lemons. I season with salt and freshly ground pepper and add some chopped green onions. The longer you will leave it, the stronger the marinade will be.
Tips
- Make sure the octopus is covered with water when boiling.
- Instead of vinegar, you could use half a cup of wine in the boiling water to tenderize it.
- When marinating the octopus, you could leave the octopus tentacles whole or cut them into smaller chunks.
Serving suggestions
We usually have this pan-seared marinated octopus as a side dish or appetizer. It’s what we call in Greece, mezze dish. You could serve it with some salad on the side like Greek potato salad or some horta like amaranth greens.
Storage
If you have any leftovers of the seared octopus, you should store it in the fridge and consume it within 3 days. You don’t need to reheat it, it can be served cold or leave it out for half an hour to come to room temperature.
FAQ
A raw octopus of about 2 pounds (1kg) will take around 45-50 minutes to cook. For smaller or bigger sizes, you should decrease or increase the time. A good test is to use a fork or pointy knife to see how tender it is.
Cooked octopus is very sensitive as all seafood is. You should refrigerate any leftovers and consume it within 3 days.
Pair it With Recipes
Recipe
Pan-seared Marinated Octopus
A pan-seared marinated octopus that is so tender, lemony and with a light crisp. Serve it as an appetizer with a potato salad or some Mediterranean dips or as part of a seafood platter. Enjoy!
4 servings
5 minutes
Ingredients
- 1kg / 2pounds raw octopus
- 3 tablespoons vinegar
- 2 bay leaves
- 4-5 allspice kernels
- 4-5 peppercorns
- 5 tablespoons olive oil
- 1-2 lemons
- 2-3 green onions
- salt & pepper
Instructions
- Wash the raw octopus. Fill in a big pot with water and bring to a boil.
- Holding the octopus from the head, dip it in the hot water 3-4 times until the tentacles curl up.
- Add the vinegar, bay leaves, allspice and peppercorns with the octopus to the pot.
- Cook for 45-50 minutes until it's fork tender.
- Remove from the pot with a slotted spoon, getting rid of any excess water. Let it cool down for 5 minutes.
- Cut the tentacles off the head. Pat dry the tentacles with a paper towel.
- Place a pan over medium high heat. Add 2 tablespoons of olive oil.
- Place the 3-4 tentacles at a time and sear for 3-4 minutes on each side.
- Place the octopus tentacles in a bowl. Add the remaining olive oil, lemon juice and chopped green onions. Season with salt and pepper.
Notes
- If you can't find allspice kernels, you could leave them out.
- Marinate the octopus for a couple of hours or overnight in the fridge for a stronger, lemony flavor.
Storage
You could store the seared octopus in the fridge for up to 3 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
