Juicy and infused with mild garlic Octopus in garlic (Garlic Octopus) is a delicious dish served as an appetizer, light lunch or dinner. Quick, easy and cooked in no time.
If you like octopus, then this recipe with us Octopus salad and: Octopus on the grill will soon become a favorite! Octopus in garlic also known as Octopus with garlic mojo perfectly balanced with just the right amount of garlic and butter, creating a simple yet delicious garlic-infused octopus dish.
A popular seafood dish cooked throughout Latin America and Spain. And although there are slight variations, one thing is always true. Garlic Octopus is not only delicious, but also incredibly easy to make.
Contrary to popular belief, octopus is not chewy if cooked properly. Follow the simple steps below to ensure your octopus dish is always tender and juicy.
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Reasons to love this recipe
- Fragrance: Clarity: Simple ingredients enhance the natural flavor of the octopus without overpowering it.
- Tender octopus perfection. This recipe teaches you how to properly cook octopus for a tender and juicy texture.
- It is easy to prepare. Not only does this recipe require only a few and simple ingredients to prepare, but it’s always super easy to make.
- A unique dish for any occasion. Whether served as an appetizer, light lunch or dinner, this dish offers a great change from the usual traditional seafood.
Ingredients
- Octopus – Both fresh and frozen octopus work for this recipe.
- Tables – Add to the dish at the end of cooking for a bright color.
- Garlic – Use fresh sliced, chopped or pureed garlic.
- Butter – For the best taste, use real butter and not margarine.
See my recipe card below for a complete list of ingredients with measurements.
Substitutions and Variations
- Seafood – If octopus isn’t available in your area, try ours Shrimp with garlic (Shrimp in Garlic Sauce) for a comparable taste experience, substituting shrimp.
- Tables – Can also be substituted with white onion, chives or chives.
- Olive oil – You can use vegetable or corn oil in a pinch.
- Chili flakes – For a spicy kick, add a few chili flakes when sauteing the garlic.
Instructions:
Step 1: In a medium saucepan over medium-high heat, add enough water to cover the octopus completely. Add the juice of one lemon plus the lemon zest. Add a tablespoon of salt. Bring to a boil, add the octopus, then reduce the heat to medium. For a large octopus (4 lbs.), cook for 45 minutes to 1 hour. For baby octopus, cook for 35 minutes.
Step 2: When soft and cooked, drain the octopus. Allow to cool for a few minutes before handling or rinse under cold water. Optional. Under cold water, gently slide off some of the outer skin of the octopus with your fingers to reveal the white tentacles underneath. Do the same with the octopus head.
Notes:
- If you use a large octopuspoke the tentacles up and down in the water three times before dropping the whole octopus into the water to cook. This process helps the tentacles to curl instead of gripping like a frozen garden hose. Plus, it produces restaurant-quality curls.
- While the octopus is cooking, you will start to notice that the water takes on a sort of purple hue, this is normal.
Step 3: Cut the octopus into half-inch to 1-inch pieces. Put aside. If you want, you can cut the ends of the tentacles a little longer.
Step 4: In a skillet over medium-low heat, add the butter and allow it to melt. Add the garlic. Cook for thirty seconds, being careful not to burn the garlic.
Step 5: Add the cooked octopus and stir. Season with salt and pepper to taste.
Step 6: Add onions, mix and sprinkle some lemon juice. Serve hot with lemon slices.
Note: Top with chopped parsley for extra color and visual appeal. Be careful, because a lot of parsley will change the taste.
What to serve with octopus?
While there are a wide variety of octopus dishes, here are some delicious considerations for Pulpo al Ajillo.
Appetizer. Serve alone or with crusty bread.
Light lunch. A simple salad or vegetable like this delicious side Brussels sprouts with bacon (Brussels Sprouts with Bacon) is a great pairing for a light lunch.
Supper: A side of pasta with butter or garlic, White rice (Puerto Rican white rice), Potato salad (Puerto Rican Potato Salad) or garlic stones (fried green plantains) and avocado are all delicious ideas.
Recipe FAQs:
This recipe will comfortably serve two people as an appetizer, a light lunch, and one to two people for dinner. If serving a family of four, buy at least two pounds of octopus. For larger portions, consider at least half a pound per person for a comfortable filling.
Usually, frozen octopus from the supermarket comes already clean. This means the “beak” has been removed. If you are buying fresh octopus, ask your fishmonger to remove it and clean your octopus.
It is important to cook your octopus until it is fork tender. For a large octopus that is at least four pounds, cook for forty-five minutes to an hour.
Cook for at least 30-35 minutes for baby octopus.
Use a small knife or fork to check that your octopus is cooked to perfection. Pierce the skin. If it goes through easily, your octopus is tender and ready to be removed from the pot and used in your recipe.
To store leftovers, store in an airtight container and refrigerate. Use within 2 days.
Other Seafood Dishes You’ll Love
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📖 Recipe
Octopus in garlic
Juicy and infused with mild garlic Octopus in garlic (Garlic Octopus) is a delicious dish served as an appetizer, light lunch or dinner. Quick, easy and cooked in no time.
Services: 2:
Calories. 394will you
Instructions:
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In a medium saucepan over medium-high heat, add enough water to completely cover the octopus. Add the juice of one lemon plus the lemon zest. Add a tablespoon of salt. Bring to a boil, add the octopus, then reduce the heat to medium. Note: For a large octopus (4 pounds), cook for 45 minutes to 1 hour. For baby octopus, cook for 35 minutes.Note: If you use a large octopuspoke the tentacles up and down in the water three times before dropping the whole octopus into the water to cook. This process helps the tentacles to curl instead of gripping like a frozen garden hose. Plus, it produces restaurant-quality curls.
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When soft and cooked, drain the octopus. Allow to cool for a few minutes before handling or rinse under cold water. Optional. Under cold water, gently slide off some of the outer skin of the octopus with your fingers to reveal the white tentacles underneath. Do the same with the octopus head.
-
Cut the octopus into half-inch to 1-inch pieces. Put aside. If you want, you can cut the ends of the tentacles a little longer.
-
In a skillet over medium-low heat, add the butter and allow it to melt. Add the garlic. Cook for thirty seconds, being careful not to burn the garlic.
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Add the cooked octopus and stir. Season with salt and pepper to taste.
-
Add onion, mix and sprinkle some lemon juice. Serve hot with lemon slices.Note: Top with chopped parsley for extra color and visual appeal. Be careful, because a lot of parsley will change the taste.
Notes
Services: This recipe will comfortably serve two people as an appetizer, a light lunch, and one to two people for dinner. If serving a family of four, buy at least two pounds of octopus. For larger portions, consider at least half a pound per person for a comfortable filling.
Nutrition
Serving. 2:is |: Calories. 394will you |: Carbohydrates. 33:is |: Proteins: 248:is |: Fat. 20292is |: Saturated fats. 12852is |: Polyunsaturated fats. 762is |: Monounsaturated fats. 5261is |: Trans fats. 820is |: Cholesterol. 53859mg |: Sodium. 161277mg |: Potassium. 7000mg |: Fiber. 3:is |: Sugar: 18:00is |: Vitamin A. 625234IU: |: Vitamin C. 73:mg |: Calcium. 6168mg |: iron 18:00mg
