• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Champagne Tastes®
  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipes
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • Lifestyle
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Seafood

    Pan-Seared Octopus with Lemon Pepper Seasoning

    Published: Jun 13, 2016 · Modified: Jul 25, 2023 · 9 Comments

    Jump to Recipe Save Recipe Saved!

    This pan-seared octopus with lemon pepper seasoning braised until tender, then seared. It's perfect for your next food adventure!

    Are you feeling adventurous?  Let's talk octopus. 

    That's right, those eight-legged sea monsters that spend their days looking like they've escaped from a Jules Verne novel.  The spineless, fascinating creatures that can fit through any space they can squeeze their jaw bones through.

    Well, my friends, those leggy beasts are also completely and utterly delicious.

    The husband talked me into buying one on a Jungle Jim's trip, and that's how our invertebrate obsession began.  This recipe for pan-seared octopus with lemon pepper seasoning is easy, and sure to leave you with a tender and flavor-packed meal.

    Here's the thing about octopus-- it can either melt in your mouth, or taste like little bits of rubber if overcooked.

    If you've ever had calamari, you've already eaten squid.  Octopus has a similar texture.  As with calamari, if your octopus is chewy, it's probably been overcooked.  It should fall apart in your mouth.

    How to Cook Octopus

    Octopus should be cooked low and slow or hot and fast.  For this recipe, we're doing a combination of both techniques.

    This grilled octopus is actually cooked twice: once braised on the stove top over low heat to tenderize it, and then cooked very quickly at high heat in a hot pan.

    It will take around an hour to prepare start to finish, but most of that is very hands-off.

    I find it's easier (if I've planned ahead), to braise it the day before, and then just grill or pan sear it quickly before dinner the next day.

    Grilled octopus in a serving dish with black rice

    How Much Octopus Should I Buy?

    You can serve one smaller, whole octopus per person, or cut a larger one into pieces and divide it up between plates.

    Will Adding a Wine Cork to the Braising Liquid Keep The Octopus Tender?

    Maybe?  It's an old wives' tale, and I've never done it.  That said, it won't hurt a thing, so if you want to-- go right ahead.

    Just make sure you're using a CORK wine cork, and not a plastic one.

    Does Dipping the Octopus Tentacles in Hot Water Really Make them Curl?

    Yes!  Yes it does.

    If you want to take this extra step, dip the tentacles quickly in and out of a pot of very hot water before grilling or searing.

    How Pan-Sear Octopus

    First, braise the octopus.  Then, you'll want to cook it quickly over very high heat.  You can add it to a pre-heated, extra hot grill, or to a piping hot pan.

    Serve the octopus right away, and enjoy this fabulously freaky seafood!

    Lemon Pepper Octopus
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Pan-Seared Octopus with Lemon Pepper Seasoning

    This pan-seared octopus with lemon pepper seasoning braised until tender, then seared. It's perfect for your next food adventure!
    Author: Sarah Trenalone
    Prep Time10 minutes mins
    Cook Time1 hour hr 5 minutes mins
    Total Time1 hour hr 15 minutes mins
    Course: Main Course
    Cuisine: Italian
    Diet: Gluten Free
    Servings: 4 people
    Calories: 170kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    • 1-½ lbs octopus, cleaned Use 1 large or multiple small octopus
    • 1 cup white wine
    • ¼ cup whole peppercorns
    • 1 lemon, cut in half
    • 2 teaspoons salt
    • 2 bay leaves
    • 4 garlic cloves, diced
    • 1 tablespoon olive oil
    • lemon or orange wedges for serving

    Instructions

    Braising the Octopus:

    • In a large heavy pot (such as a cast iron Dutch oven), place octopus, wine, peppercorns, lemon cut in half, salt, bay leaves, and garlic. Add water until octopus is covered with water by 1" (or try-- it will float).
      Cover pot and bring to a boil over medium-high heat.
    • Reduce to simmer, and cook octopus until tender. Cook time will depend on the size of your octopus- a half pound octopus should take about 40 minutes, and a 1 lb may take closer to 55 minutes. Octopus is done when you can pierce the skin easily with a fork or knife.
      Do NOT continue to cook- overcooked octopus becomes rubbery.
    • Immediately remove the octopus from the pot to stop the cooking.
      To cook immediately, proceed to the next step.
      To cook the next day:
      Allow the braising liquid to come to room temperature, and place the octopus back into the pot. Store the pot in the fridge until you're ready to grill.

    Pan-Searing the Octopus:

    • In a heavy pan, heat olive oil on medium high heat until oil ripples. Sear octopus about 2-3 minutes per side. Serve with lemon or orange wedges.

    Notes

    To grill instead of pan-sear: After braising, preheat a charcoal grill to high heat. Brush octopus with olive oil. Grill on very hot grill until browned- about 3 minutes per side. Serve with lemon or orange wedges.
    Nutrition information does not include the wine, spices, and lemon that are discarded with the poaching liquids.  

    Nutrition

    Calories: 170kcal (9%) | Carbohydrates: 3g (1%) | Protein: 25g (50%) | Fat: 5g (8%) | Cholesterol: 81mg (27%) | Sodium: 1554mg (68%) | Potassium: 595mg (17%) | Vitamin A: 255IU (5%) | Vitamin C: 8.5mg (10%) | Calcium: 90mg (9%) | Iron: 9mg (50%)
    Tried this recipe?Leave a comment and rating below!

    More Seafood

    • lobster on a platter with butter sauce, lemon wedges + garlic
      Lobster Butter Sauce
    • pan-seared catfish on a serving plate.
      Pan-Seared Catfish
    • broiled lobster tails in a serving dish with butter.
      Broiled Lobster Tails
    • Fish coconut curry in bowl with spoon with red onions and basil sprinkled on top.
      Fish Coconut Curry Soup with Noodles

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Comments

    All commentsI made thisQuestions
    1. Shelley

      June 13, 2016 at 9:24 am

      5 stars
      Love it! I have a client who's really in to octopus and this will be a nice change as I usually braise with tomatoes/olives/roasted red peppers.

      Reply
      • champagne-tastes

        June 13, 2016 at 9:34 am

        ooo tomatoes/olives/roasted red peppers would be amazing too!!

        Reply
    2. Lisa | Garlic + Zest

      June 13, 2016 at 9:44 am

      5 stars
      I love octopus and have made it several times the way you've described. I always peel it after it's been braised because I find the skin a little slimy. The grill adds the perfect char!

      Reply
      • champagne-tastes

        June 13, 2016 at 9:46 am

        I love finishing it with the grill! 🙂

        Reply
    3. Diana Johnson

      June 13, 2016 at 7:03 pm

      This looks so good! I've never seen octopus in the stores here though. Where would you recommend buying it?

      Reply
      • champagne-tastes

        June 13, 2016 at 7:13 pm

        There's a farmers market near me with a fish monger, but I've also seen it at international grocery stores (If you're anywhere near Ohio- I love Jungle Jim's seafood section). Really any place with a big frozen or fresh fish section! If you don't see it- ask the person at your local grocers seafood counter. They might be able to order it 🙂

        Reply
    4. jacquee | i sugar coat it!

      October 17, 2016 at 8:20 pm

      I love eating octopus out, but have only made it a handful of times at home. I get a little freaked out handling it. This looks so GOOOD though, I may have to make it again!

      Reply
      • champagne-tastes

        October 17, 2016 at 8:23 pm

        Lol! It is a little freaky looking when you pull it out of the package haha- I feel like a sea monster when I hold it LOL. Worth it though!!!

        Reply
    5. Ann

      January 02, 2018 at 3:58 pm

      5 stars
      I don't love to cook. And I'm not really great at it... of all the things i decided to try... Octopus! I decided to make this for a party. Thank goodness Champagne Taste came to the rescue when i had no clue where to even begin. Also I found out that if you dipped the tentacles a few times (8) before submersion they curl up nicely.

      Reply

    Primary Sidebar

    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • San marzano sauce in a pan
      San Marzano Sauce (Classic Marinara)
    • pan-seared rockfish on a plate
      Pan-Seared Rockfish
    • pan-seared red snapper on plates
      Pan-Seared Red Snapper
    • crab butter sauce on a platter with crab legs
      Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2023 Champagne Tastes
    All Rights Reserved.