Octopus in Lemon Parsley Sauce

As a self-proclaimed seafood lover, it’s both exciting and a little embarrassing to admit that I only tried octopus after moving to New York, despite growing up in a country that’s more land than water (an exaggeration, of course) but we are made up of thousands of islands. New York’s diverse culinary scene introduced me to various cuisines, including the wonderful flavors of Greek cuisine, known for their love of the sea and its bountiful treasures.

During one of my Greek dining experiences, I had the pleasure of tasting grilled octopus, perfectly seasoned and drizzled with fragrant olive oil. The combination of tender octopus and the richness of olive oil left a lasting impression on me. I knew that one day, I would have to recreate this delightful dish in my own kitchen.

My opportunity finally arrived when I stumbled upon pre-cooked frozen octopus. Curious and excited, I started exploring different ways to prepare it, determined to enjoy this restaurant-worthy meal in the comfort of my own home. The process of transforming the pre-cooked frozen octopus into a delectable dish is a fascinating journey in itself, where flavors and textures come together to create a memorable dining experience.

I’ve gone a different route in this version, and went more fresh and herby. Infusing the octopus with the vibrant flavors of parsley, garlic, lemon, salt, and pepper. These simple yet powerful ingredients elevate the natural essence of the octopus, ensuring a succulent and flavorful outcome.

Join me on this culinary adventure as we unlock the secrets of preparing and savoring this octopus in lemon parsley sauce. Let’s dive into the world of seafood delights and create a memorable dining experience that rivals any restaurant without leaving our homes. Ang get ready to indulge! It’s such a fresh and satisfying meal that will have you feeling nourished but not about to burst.

Octopus in Parsley Lemon Sauce

Recipe by MadiCourse: Entree, Sides

Servings

4

servings

Prep time

40

minutes

Cooking time

4

minutes

Calories

227

kcal

Ingredients

• 1 lb (450g) octopus, thawed to room temperature & chopped

• 3 tablespoons extra virgin olive oil, divided

• 1 tablespoon calamansi or lemon juice

• 3 tablespoons chopped fresh parsley

• 1 clove garlic, sliced

• Coarse salt

• Freshly ground black pepper

Directions

• Thaw the octopus until it reaches room temperature and chop into bite sized pieces.
• In a bowl, mix together 2 tablespoons of extra virgin olive oil, lemon juice, chopped parsley, and season with salt and freshly ground black pepper to taste.
• In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced garlic and sauté for about 2 minutes until slightly translucent.
• Add the chopped octopus to the skillet and cook for approximately 1-2 minutes until heated through, be careful to not overcook as the octopus will become gummy. Season with coarse salt if desired.
• Pour half of the prepared parsley and olive oil mixture over the octopus and mix well.
• Remove the octopus from the heat and transfer to a serving dish.
• Drizzle the remaining parsley and olive oil mixture over the cooked octopus as a finishing touch if you would like.
• Serve and enjoy this delicious and tender octopus dish!

Notes

• To thaw frozen octopus, place the bag in a bowl of cold water. It should be able to thaw in 30 mins.
• Be careful not to overcook the octopus to avoid it being gummy. Fast is the way to go here.
• _{Nutrition Facts: Calories: 227 kcal, Total Fat: 12.7g, Saturated Fat: 1.8g, Trans Fat: 0g, Cholesterol: 92mg, Sodium: 447mg, Total Carbohydrates: 3.3g, Dietary Fiber: 0.2g, Sugars: 1.1g, Protein: 24.6g}
• _{Please note that the nutritional values are approximate and may vary based on specific ingredients used and cooking methods. The values provided are based on general nutritional information for the ingredients in the recipe.}