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Lemon Octopus

In our series of healthy recipes in accordance with the mediterranean diet we recommend trying the satisfying Lemon Octopus recipe. 

Recipe for 4 people

Prep Time Cook Time
10 mins   30 mins


  • 1 Octopus (whole, raw or precooked) or alternatively, octopus tentacles
  • Extra Virgin Olive oil (100% Arbequina Olive Oil)
  • Celery
  • ½ onion
  • 2 Garlic cloves
  • Black pepper
  • Pimentón
  • Paprika
  • Parsley
  • Cherry vinegar ( few drops on each inch of surface)
  • Freshly squeezed lemon juice


Defrost the octopus during the previous day (leaving it in the fridge)

Fill up a large pot with water. Make sure the pot is capable of fitting the entire octopus.

Cut and slice the ham and celery into medium pieces. Chop  the onion and garlic. Then place them in the pot with black pepper, pimentón, paprika and parsley.  Let the broth cook for about an hour. 

Add the octopus to the broth and cook the octopus during another 45 minutes if octopus is raw (if not still cook it for 3-5 min.).   You will know if the octopus is cooked when it shrinks and becomes tender; the skin will also become dark. Cautiously check the octopus by touching the tentacles, everything must be soft. If so, remove the octopus from the broth and put it in a bowl.

If you have ordered our whole octopus, place on a cutting board and carefully cut the head off separating each tentacle.  You can cut a small bit and try it in order to check if the seasoning is right.  Then cut the tentacles in slices that are about ½ an inch to keep enough texture.

Arrange the slices on a plate in a circle.

Add black pepper, sea salt, paprika, fresh lemon juice, cherry vinegar, and olive oil.