18 Delicious Octopus Recipes for Seafood Lovers

Dive into the delicious world of octopus with our roundup of 18 mouthwatering recipes that will transform your seafood nights! Whether you’re craving something quick and easy or ready to impress with a gourmet dish, we’ve got you covered. Perfect for home cooks looking to explore the versatility of octopus, these recipes promise to delight your taste buds. Keep reading to discover your next favorite meal!

Grilled Octopus with Lemon and Olive Oil

Grilled octopus might sound fancy, but this recipe keeps it simple and lets the natural flavors shine, perfect for a summer barbecue or a cozy indoor grill session.

Ingredients

• 1.5 lbs octopus, cleaned
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, combine the octopus with 1/4 cup olive oil, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly.
3. Grill the octopus for about 4-5 minutes per side, until charred and tender.
4. Transfer to a serving plate and sprinkle with 1 tbsp chopped fresh parsley.

The magic here is in the marinade—just olive oil, lemon, and garlic—which tenderizes the octopus and infuses it with bright, Mediterranean flavors.

Tip: For extra tenderness, you can boil the octopus for 30 minutes before grilling, then proceed with the recipe.

Octopus Salad with Potatoes and Green Beans

This Octopus Salad with Potatoes and Green Beans is a refreshing and hearty dish that brings the flavors of the sea to your table with a satisfying crunch and creamy texture.

Ingredients

• 1 lb octopus, cleaned and tentacles separated
• 1 lb baby potatoes, halved
• 1/2 lb green beans, trimmed
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large pot, bring water to a boil and add the octopus. Reduce heat to a simmer and cook for 45 minutes until tender. Remove and let cool before slicing into bite-sized pieces.
2. While the octopus cooks, place the potatoes in a separate pot of salted water. Bring to a boil and cook for 15 minutes until fork-tender. Drain and set aside.
3. In the last 5 minutes of the potatoes cooking, add the green beans to the pot to blanch. Drain and rinse under cold water to stop the cooking process.
4. In a large bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Add the octopus, potatoes, and green beans, tossing gently to coat. Sprinkle with parsley before serving.

The magic of this salad lies in the contrast between the tender octopus and the crisp green beans, all brought together by the zesty dressing. Perfect for a light yet fulfilling meal.

Tip: For an extra flavor boost, grill the octopus for a couple of minutes after boiling to add a smoky char.

Spicy Octopus Stir Fry

Get ready to spice up your dinner routine with this Spicy Octopus Stir Fry, a dish that’s as bold in flavor as it is simple to prepare.

Ingredients

• 1 lb octopus, cleaned and cut into bite-sized pieces
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/4 cup green onions, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat.
2. Add 3 cloves minced garlic and 1 inch grated ginger, stir-frying for 30 seconds until fragrant.
3. Add the octopus pieces, stir-frying for 3-4 minutes until they start to curl and turn opaque.
4. Toss in the sliced red and green bell peppers, cooking for another 2 minutes until slightly softened.
5. Pour in 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1/2 tsp red pepper flakes, stirring well to coat everything evenly.
6. Continue to cook for another 2 minutes, then sprinkle with 1/4 cup chopped green onions before serving.

The secret to this dish’s irresistible appeal lies in the perfect balance of spicy, sweet, and savory flavors, all wrapped up in tender octopus and crisp vegetables.

Tip: For an extra kick, add a splash of chili oil with the soy sauce.

Octopus and Chorizo Paella

Dive into the vibrant flavors of the Mediterranean with this Octopus and Chorizo Paella, a dish that brings the sea and the spice together in perfect harmony.

Ingredients

• 1 lb octopus, cleaned and tentacles separated
• 1 cup Spanish chorizo, sliced into 1/2-inch pieces
• 2 cups short-grain paella rice
• 4 cups chicken stock
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1/4 cup olive oil
• Salt to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large paella pan over medium heat. Add the octopus and cook for about 5 minutes until slightly browned. Remove and set aside.
2. In the same pan, add the chorizo and cook until it releases its oils, about 3 minutes. Add the onion, garlic, and red bell pepper, cooking until softened, about 5 minutes.
3. Stir in the smoked paprika and saffron, then add the rice, stirring to coat the grains in the oil and spices.
4. Pour in the chicken stock and bring to a boil. Reduce heat to a simmer, add the octopus back to the pan, and cook without stirring for about 20 minutes, or until the rice is tender and the liquid is absorbed.
5. Season with salt to taste, garnish with fresh parsley, and serve directly from the pan.

The magic of this paella lies in the smoky chorizo melding with the tender octopus, creating a dish that’s as visually stunning as it is flavorful.

Tip: For an authentic touch, let the bottom layer of rice crisp slightly to create the coveted ‘socarrat’.

Slow Cooked Octopus in Tomato Sauce

Dive into the depths of flavor with this Slow Cooked Octopus in Tomato Sauce, a dish that transforms the tender seafood into a melt-in-your-mouth delight.

Ingredients

• 1.5 lbs octopus, cleaned
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup dry white wine
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the octopus to the skillet, searing on all sides for about 3 minutes until lightly browned.
3. Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
4. Stir in the crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar, and 1/4 tsp red pepper flakes. Bring to a gentle boil.
5. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, until the octopus is tender when pierced with a fork.
6. Garnish with 2 tbsp fresh parsley before serving.

The slow cooking process ensures the octopus is incredibly tender, while the tomato sauce gains a rich, deep flavor that’s perfectly balanced with a hint of sweetness and spice.

Tip: For an extra tender octopus, freeze it overnight before cooking to help break down the fibers.

Octopus Carpaccio with Arugula

Dive into the delicate flavors of the sea with this elegant Octopus Carpaccio, perfectly paired with peppery arugula for a dish that’s as beautiful as it is delicious.

Ingredients

• 1 lb cooked octopus, thinly sliced
• 2 cups fresh arugula
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp capers, drained

Instructions

1. Arrange the thinly sliced octopus on a large serving plate, ensuring the pieces slightly overlap for a carpaccio effect.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, black pepper, and red pepper flakes.
3. Drizzle the dressing evenly over the octopus, making sure each slice is lightly coated.
4. Scatter the arugula over the top of the octopus, followed by the capers for a briny contrast.
5. Let the dish sit for 5 minutes before serving to allow the flavors to meld together beautifully.

The magic of this dish lies in the contrast between the tender octopus and the crisp arugula, brought together by a zesty dressing that highlights the seafood’s natural sweetness.

Tip: For the best texture, chill the octopus before slicing—it makes achieving those paper-thin slices a breeze.

Octopus Tacos with Avocado Salsa

Dive into the flavors of the sea with these Octopus Tacos topped with a creamy Avocado Salsa, a perfect blend of tender and tangy that’ll transport your taste buds straight to the coast.

Ingredients

• 1 lb octopus, cleaned and tentacles separated
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 8 small corn tortillas
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a bowl, toss the octopus tentacles with 2 tbsp olive oil, 1 tsp salt, 1 tsp smoked paprika, and 1/2 tsp ground cumin until evenly coated.
3. Grill the octopus for 3-4 minutes per side, until charred and tender. Remove from heat and let rest for 5 minutes before slicing into bite-sized pieces.
4. While the octopus rests, warm the corn tortillas on the grill for about 30 seconds per side.
5. In a separate bowl, combine the diced avocado, 1/4 cup red onion, minced jalapeño, 2 tbsp cilantro, lime juice, and 1/2 tsp salt to make the avocado salsa.
6. Assemble the tacos by placing slices of grilled octopus on each tortilla and topping with a generous spoonful of avocado salsa.

The magic of these tacos lies in the smoky octopus paired with the bright, creamy salsa, creating a contrast that’s as exciting as it is delicious.

Tip: For an extra smoky flavor, try using a charcoal grill or adding a chipotle pepper to the avocado salsa.

Octopus and Potato Stew

Dive into the comforting depths of the Mediterranean with this Octopus and Potato Stew, a hearty dish that marries the tender chew of octopus with the creamy softness of potatoes.

Ingredients

• 1.5 lbs octopus, cleaned and tentacles separated
• 1 lb potatoes, peeled and cubed
• 1/4 cup olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup white wine
• 1 cup tomato sauce
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1 tbsp fresh parsley, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Add the octopus tentacles to the pot, stirring occasionally, until they turn pink, about 10 minutes.
3. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
4. Stir in the tomato sauce, water, salt, black pepper, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
5. Add the cubed potatoes to the pot, ensuring they are submerged in the liquid. Continue to simmer for another 20 minutes, or until the potatoes are tender.
6. Remove the bay leaf and sprinkle with fresh parsley before serving.

The magic of this stew lies in the octopus becoming fork-tender while infusing the broth with its rich, oceanic essence, perfectly complemented by the potatoes’ earthiness.

Tip: For an even more tender octopus, you can freeze it overnight before cooking, which helps break down its fibers.

Charred Octopus with Smoked Paprika

Dive into the flavors of the sea with this Charred Octopus with Smoked Paprika, a dish that brings a smoky depth to tender, perfectly cooked octopus.

Ingredients

• 1 lb octopus, cleaned
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, cut into wedges
• 2 garlic cloves, minced

Instructions

1. Preheat your grill to high heat (about 450°F).
2. In a bowl, toss the octopus with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Grill the octopus for 4-5 minutes per side, until charred and slightly crispy at the edges.
4. Remove from the grill and let it rest for a couple of minutes. Sprinkle with minced garlic and serve with lemon wedges on the side.

The magic of this recipe lies in the smoky paprika crust that forms on the octopus, creating a beautiful contrast with its tender interior. It’s a showstopper that’s surprisingly simple to pull off.

Tip: For extra tenderness, you can boil the octopus for about 30 minutes before grilling, then proceed with the recipe as directed.

Octopus Pasta with Garlic and Chili

Dive into the flavors of the sea with this Octopus Pasta, a dish that combines tender octopus with a spicy garlic and chili kick, perfect for a cozy dinner that feels like a special occasion.

Ingredients

• 8 oz dried spaghetti
• 1 lb cooked octopus, sliced into bite-sized pieces
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp red chili flakes
• 1/2 cup white wine
• 1/4 cup chopped fresh parsley
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red chili flakes, sautéing for about 1 minute until fragrant.
3. Add the sliced octopus to the skillet, stirring to coat with the garlic and chili oil. Cook for 2 minutes to warm through.
4. Pour in the white wine, scraping any bits off the bottom of the pan. Let it simmer for 3 minutes until slightly reduced.
5. Toss the cooked spaghetti into the skillet with the octopus. Add the reserved pasta water a little at a time if needed to loosen the sauce. Stir in chopped parsley and salt to taste, mixing everything well.
6. Serve immediately, garnished with extra parsley if desired. The magic of this dish lies in the contrast between the tender octopus and the fiery chili, with the pasta bringing it all together in perfect harmony.

Tip: For an extra layer of flavor, finish the dish with a drizzle of high-quality olive oil before serving.

Octopus Skewers with Chimichurri Sauce

These Octopus Skewers with Chimichurri Sauce are a showstopper, combining tender octopus with the vibrant, herby kick of chimichurri—perfect for your next grill session.

Ingredients

• 1 lb octopus, cleaned and tentacles separated
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a bowl, toss the octopus tentacles with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Thread the tentacles onto skewers, then grill for 4-5 minutes per side, until charred and tender.
4. While the octopus cooks, make the chimichurri sauce by combining 1 cup parsley, 1/4 cup cilantro, 2 minced garlic cloves, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, and 1/2 tsp salt in a bowl. Stir well.
5. Serve the grilled octopus skewers with the chimichurri sauce on the side for dipping or drizzling.

The magic here is in the contrast between the smoky, tender octopus and the bright, tangy chimichurri—a pairing that’s as visually stunning as it is delicious.

Tip: For extra tender octopus, simmer it in salted water for about 45 minutes before grilling.

Octopus Ceviche with Lime and Cilantro

Dive into the refreshing flavors of the ocean with this vibrant Octopus Ceviche, where tender octopus meets the zesty kick of lime and the fresh aroma of cilantro.

Ingredients

• 1 lb cooked octopus, tentacles sliced into 1/2-inch pieces
• 1/2 cup freshly squeezed lime juice
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and finely chopped
• 1 avocado, diced
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. In a large bowl, combine the sliced octopus with the lime juice, ensuring all pieces are well coated. Let it marinate in the refrigerator for 20 minutes.
2. Add the red onion, cilantro, jalapeño, and avocado to the marinated octopus. Gently toss to combine.
3. Season with salt and black pepper, adjusting to taste. Give it one final gentle mix.
4. Serve immediately, or let it chill for an additional 10 minutes for the flavors to meld even more.

The magic of this ceviche lies in the contrast between the tender octopus and the crisp, fresh vegetables, all brought together by the bright acidity of lime.

Tip: For the best texture, make sure your octopus is cooked until tender but not rubbery before slicing.

Braised Octopus with White Wine and Herbs

Dive into the flavors of the sea with this tender Braised Octopus, simmered in a fragrant white wine and herb broth that’s sure to impress.

Ingredients

• 1 (2-pound) octopus, cleaned
• 2 tablespoons olive oil
• 1 cup dry white wine
• 2 cups water
• 3 garlic cloves, smashed
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme leaves

Instructions

1. Heat olive oil in a large pot over medium heat. Add octopus and sear for 3-4 minutes on each side until lightly browned.
2. Pour in white wine and water, then add garlic, bay leaf, salt, and black pepper. Bring to a simmer.
3. Cover and reduce heat to low. Braise for 45-50 minutes, or until octopus is tender when pierced with a fork.
4. Remove octopus from pot and let it rest for 5 minutes before slicing. Discard bay leaf.
5. Sprinkle with fresh parsley and thyme before serving.

The slow braising method ensures the octopus is incredibly tender, while the white wine and herbs infuse it with a light, aromatic flavor that’s perfectly balanced.

Tip: For an extra touch of elegance, serve the braised octopus over a bed of creamy polenta or alongside roasted potatoes.

Octopus and Shrimp Seafood Medley

Dive into the flavors of the sea with this Octopus and Shrimp Seafood Medley, a dish that brings together the tender chew of octopus and the sweet pop of shrimp in a harmonious blend.

Ingredients

• 1 lb octopus, cleaned and tentacles separated
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup white wine
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced
• Salt and pepper to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the octopus and cook for about 5 minutes until it starts to turn opaque.
2. Add the garlic and red pepper flakes to the skillet, stirring for 1 minute until fragrant.
3. Pour in the white wine and let it simmer for 3 minutes, allowing the octopus to absorb the flavors.
4. Add the shrimp to the skillet, cooking for another 4 minutes until they turn pink and opaque.
5. Sprinkle with fresh parsley, lemon juice, salt, and pepper. Stir well to combine and remove from heat.

The magic of this medley lies in the quick cooking time that keeps the seafood tender and juicy, perfect for a weeknight dinner that feels gourmet.

Tip: For an extra touch of elegance, serve this medley over a bed of creamy polenta or alongside crusty bread to soak up the delicious sauce.

Octopus Risotto with Saffron

Dive into the luxurious flavors of the sea with this Octopus Risotto with Saffron, a dish that marries the tender chewiness of octopus with the creamy richness of risotto, all brightened by the golden hue of saffron.

Ingredients

• 1 lb octopus, cleaned and tentacles separated
• 1 cup Arborio rice
• 4 cups seafood stock
• 1/2 cup dry white wine
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 tsp saffron threads
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. In a large pot, bring the seafood stock to a simmer and keep warm over low heat.
2. Heat olive oil in a large skillet over medium heat. Add the octopus tentacles and cook until slightly browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add butter, onion, and garlic. Cook until the onion is translucent, about 3 minutes.
4. Stir in the Arborio rice and saffron threads, coating the rice in the butter mixture for 1 minute.
5. Pour in the white wine and cook until the liquid is absorbed, about 2 minutes.
6. Begin adding the warm seafood stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until the rice is creamy and al dente, about 20 minutes.
7. Return the octopus to the skillet, stirring gently to warm through. Season with salt and pepper to taste.
8. Remove from heat and stir in the Parmesan cheese. Garnish with fresh parsley before serving.

The magic of this dish lies in the contrast between the creamy risotto and the tender, slightly charred octopus, with saffron adding a layer of aromatic luxury that’s unforgettable.

Tip: For an extra touch of elegance, drizzle with a bit of high-quality olive oil just before serving.

Fried Octopus with Lemon Aioli

Dive into the crispy, tender world of seafood with this Fried Octopus recipe, paired with a zesty lemon aioli that’ll transport your taste buds straight to the Mediterranean.

Ingredients

• 1 lb octopus, cleaned and tentacles separated
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 cup vegetable oil, for frying
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 garlic clove, minced
• 1/4 tsp salt

Instructions

1. In a large pot, boil the octopus in salted water for about 45 minutes until tender. Drain and let cool.
2. In a shallow dish, mix the flour, 1 tsp salt, smoked paprika, and black pepper. Dredge the octopus tentacles in the flour mixture until lightly coated.
3. Heat the vegetable oil in a large skillet over medium-high heat. Fry the octopus in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels.
4. For the lemon aioli, whisk together the mayonnaise, lemon juice, lemon zest, minced garlic, and 1/4 tsp salt in a small bowl until smooth.
5. Serve the fried octopus hot with the lemon aioli on the side for dipping.

The magic of this dish lies in the contrast between the crispy exterior and the tender, flavorful octopus inside, all brought together by the bright, creamy aioli.

Tip: For an extra crispy coating, let the floured octopus sit for 5 minutes before frying to allow the flour to adhere better.

Octopus and Fennel Salad

Dive into the refreshing flavors of the sea with this Octopus and Fennel Salad, a perfect blend of tender octopus and crisp fennel that’s sure to impress.

Ingredients

• 1 lb cooked octopus, sliced into 1/2-inch pieces
• 1 large fennel bulb, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a large bowl, combine the sliced octopus and fennel.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper.
3. Pour the dressing over the octopus and fennel, tossing gently to coat.
4. Sprinkle with chopped fresh parsley and toss again.
5. Let the salad marinate in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The contrast between the tender octopus and the crisp fennel, brightened by the lemon dressing, makes this salad a standout dish that’s as beautiful as it is tasty.

Tip: For the best texture, make sure the octopus is cooked until tender but not rubbery before slicing.

Octopus in Ink Sauce with Polenta

Dive into the depths of flavor with this stunning Octopus in Ink Sauce served over creamy polenta, a dish that’s as dramatic in presentation as it is delicious.

Ingredients

• 1 lb octopus, cleaned
• 2 cups water
• 1 bay leaf
• 1 tsp salt
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup canned tomatoes, crushed
• 2 tbsp squid ink
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 1 cup polenta
• 4 cups chicken stock
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large pot, combine octopus, water, bay leaf, and 1 tsp salt. Bring to a boil, then reduce heat and simmer for 45 minutes until tender. Drain and slice into bite-sized pieces.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes. Stir in tomatoes, squid ink, sugar, and black pepper. Cook for 10 minutes, then add octopus pieces and simmer for another 5 minutes.
3. Meanwhile, bring chicken stock to a boil in a separate pot. Whisk in polenta, reduce heat to low, and cook for 15 minutes, stirring frequently, until thickened. Remove from heat and stir in butter and Parmesan.
4. Serve the octopus in ink sauce over a bed of creamy polenta.

The squid ink not only gives this dish its striking black color but also adds a subtle briny depth that pairs beautifully with the sweet octopus and rich polenta.

Tip: For an extra smooth polenta, use a fine-ground cornmeal and keep stirring to prevent lumps.

Conclusion

We hope this roundup of 18 delicious octopus recipes inspires your next seafood adventure! Whether you’re a seasoned chef or a curious home cook, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for fellow seafood lovers. Happy cooking!