Charred Octopus Tentacles with Lemon

Tender Portuguese-style octopus with smoky char, finished with bright lemon and olive oil. A rustic coastal classic.

Portuguesemain-dishportugueseseafoodgluten-freedairy-freerestaurant-qualitydinner

Ingredients

1
Clean the octopus by rinsing under cold water and rubbing gently with your hands to remove any slime and debris. Cut off and discard the head sac if still attached, keeping only the tentacles intact.
2
Fill a large pot with water and add 2 tbsp of sea salt. Bring to a boil over high heat, then add the octopus tentacles. Return to a boil, then reduce to a gentle simmer and cook for 35–45 minutes until very tender when pierced with a fork.
3
Drain the octopus in a colander and pat dry with paper towels. Let cool slightly, then cut the tentacles into 3–4 inch pieces, discarding any thick cartilage at the base if needed.
4
Heat 2 tbsp of olive oil in a large cast-iron skillet over high heat until it just begins to smoke. Working in batches if needed, arrange the octopus pieces in a single layer and sear without moving them for 2–3 minutes until deep golden-brown with charred spots.
5
Flip the pieces and sear on the other side for another 1–2 minutes until charred and caramelized. Transfer to a serving platter, then repeat with remaining octopus and the remaining 2 tbsp of olive oil.
6
In a small bowl, whisk together the fresh lemon juice, minced garlic, red pepper flakes, and black pepper. Drizzle this mixture over the warm charred octopus and sprinkle with fresh parsley.
7
Serve immediately while still warm, with lemon wedges on the side for extra brightness. The charred exterior should be crispy and the interior tender and juicy.

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