Pan-Seared Octopus with Lemon Pepper Seasoning

pan-seared octopus on a serving platter.

5 from 4 votes

Pan-Seared Octopus with Lemon Pepper Seasoning

This pan-seared octopus is braised with wine, lemon and peppercorns until tender and then seared. It's perfect for your next food adventure!

Prep Time10

Cook Time1 5

Total Time1 15

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings: people

Calories: 204kcal

Author: Sarah Trenalone

Ingredients

1-½ lbs octopus, cleaned Use 1 large or multiple small octopus
1 cup white wine
2 tablespoons whole peppercorns
1 lemon, cut in half
2 teaspoons salt
1 teaspoon dried Italian herbs
2 bay leaves
4 garlic cloves, smashed with peel removed
water (amount variable)
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 simmer over medium heat.
Simmer octopus until tender and is easily pierced with a fork or knife. (Before it's tender, the octopus will feel somewhat rubbery, but when it's tender the knife or fork will slide in easily.)
Cook time will depend on the size of your octopus. Smaller octopus may be ready in about 30 minutes, and larger could take about an hour.
Remove the octopus from the braising liquid as soon as it's tender. Overcooked octopus is rubbery. Refrigerate octopus if not cooking immediately.
Make Ahead Tip: If desired, you can stop at this point and finish cooking later. Make up to one day ahead. Allow the braising liquid to come to room temperature, and add the octopus back to the liquid. Store in the fridge until proceeding to the next step.

Curl the Octopus Tentacles (Optional):

Bring a small pot of water to a simmer. Using tongs, dip the octopus tentacles into the hot water for a few seconds until they begin to curl.
If working with multiple octopus, set each octopus aside on a plate after dipping in water.

Pan-Sear 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

Nutrition information includes about ¼ of the braising liquid, since the leftover liquid is discarded.

Reheating Leftovers: Warm leftover octopus by briefly reheating on a hot pan.

Leftover Braising Liquid: The braising liquid can be strained to remove solids and then used as a seafood broth.

What is "cleaned" octopus?: This recipe assumes that the octopus has been pre-cleaned with the beak and any innards removed. (Most commercially purchased octopus is cleaned.)

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