Published: · Modified: by Makos
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This easy, foolproof recipe for tender baked octopus in the oven is the Greek way to cook a whole octopus. Also works with just the tentacles.
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- Ingredients
- Instructions
- How to make octopus tender
- Storage
- Side dishes for baked octopus
- 📖 Recipe
- FAQ
Contrary to grilling, which requires a certain preparation (such as boiling or sun-drying) for the octopus to become tender, this Greek octopus recipe is so simple and delicious that you'll be making it again and again.
Cooking octopus this way makes it perfect for mezze (appetizer), and you can also include it in this greek mezze platter (appetizer spread) with some homemade taramasalata (fish roe salad) (especially if you adore everything seafood!).
However, I have to say that as much as I love this oven baked octopus, my best octopus recipe is this Mediterranean octopus stew with elbow macaroni. This dish is a complete meal on its own and it's one of my favorite seafood dishes since I was a child. It's very rich and flavorful and doesn't need anything else on the side except maybe for a green salad.
Ingredients
For this Mediterranean octopus recipes you'll need the following simple ingredients:
- Octopus: You can use a whole octopus or just tentacles and it can be fresh or frozen.
- Balsamic vinegar
- Extra-virgin olive oil
- Black peppercorns or ground black pepper.
- Bay leaves
- All spice kernels
- Dried oregano
- Sea salt (just a pinch)
Instructions
This Baked Mediterranean octopus recipe is so simple than even someone with zero expertise in the kitchen will have no trouble making.
All you have to do is follow this simple step by step guide for how to cook octopus in the oven:
Step 1: Make a cross with two sheets of foil on top of your kitchen counter and then place a large piece of parchment paper on the center of the cross.
Step 2: Place the octopus on the parchment paper. Pour the olive oil and balsamic over the octopus, add the rest of the ingredients and wrap firmly with the foil.
Step 3: Place on a baking tray and bake until tender.
Instruction notes
How to clean octopus:
If you buy an octopus that has not been cleaned, you'll have to do it by yourself.
First, using a sharp knife make two cuts below and above the eyes in order to remove them.
Then, make a cut through the sac, and remove all the internal organs by pulling them with your fingers.
Cut the flesh around the beak and remove it (in many cases you can also press the beak with your finger and it will pop out).
Tenderize the octopus by beating with a kitchen hammer (if the octopus was frozen you don't need to do that).
Finally, wash the octopus under running cold water.
You can also watch this YouTube video for how to clean octopus.
How to choose octopus
Try to find one that comes from the Mediterranean or the Atlantic Ocean. The Atlantic is saltier than the Pacific something which produces tastier fish and seafood.
Source: Purchase from a reputable source (a trusted fishmonger, seafood market, or grocery store known for their quality seafood).
Freshness: Fresh octopus should have a pleasant sea-like smell, without any overpowering fishy odor.
Texture: The octopus should have a firm, yet tender texture. Avoid octopus that appears slimy or mushy.
Appearance: The skin of a fresh octopus should be glossy and have a vibrant color, typically ranging from a purplish hue to pinkish-gray. Avoid octopus with dull, discolored, or dry-looking skin.
Frozen Octopus: If you're purchasing frozen octopus, ensure that it has been properly stored and frozen. Look for octopus that is individually quick frozen (IQF) as it helps maintain the texture and quality. Avoid octopus with signs of freezer burn, such as frost or ice crystals.
How to make octopus tender
In the Mediterranean area, fishermen have a unique method to tenderize octopus. They pound it and then rub it against the rocks in order to "break" the hard tissue and make its flesh tender.
This procedure however is very cruel, since many times this is done while the octopus is still alive (though there are studies that suggest that octopus perceive pain differently than mammals).
If you buy a fresh octopus, the best way to tenderize it is to beat it with a kitchen hammer. This way the flesh won't be chewy after cooking.
A second way is to freeze it for 10-15 days (some people say that 3-4 days are enough but I haven't been able to test that). The freezer will have the same effect as the traditional pounding.
If you buy a frozen octopus, it will not need tenderizing.
Storage
This baked octopus will last for 3 days when stored in the fridge inside an airtight container .
It can be eaten cold or reheated in the microwaves on medium-high for 2-3 minutes.
Side dishes for baked octopus
Are you wondering what side dish goes with octopus? This can depend on the cuisine.
Portuguese octopus (polvo) is usually served with boiled potatoes, while Greek octopus is served with other mezze dishes.
Some great pairing ideas are the following:
- Mayo-less potato and avocado salad
- Moroccan rice pilaf
- Yellow split pea puree with sautéed mushrooms
- Greek fried zucchini
- Oven baked potatoes or french fries. These olive oil oven chips from foodnetwork also sound good!
Some notes/tips:
- Octopus has high water content, so it will shrink a lot and reduce in size during baking.
- DON’T add too much salt. Octopus is already salty so it will need minimum salt.
- You can keep the juices after baking and use it in a seafood risotto or other seafood dishes.
📖 Recipe
Easy Baked Mediterranean Octopus Recipe
Makos
This easy, foolproof recipe for tender baked octopus in the oven is the Greek way to cook a whole octopus. Also works with just the tentacles.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Appetizer, Main, mezze
Cuisine gluten-free, Greek, Mediterranean
Servings 4
Calories 289 kcal
Ingredients
- 2.5 – 3 pounds (1,1 – 1,4 kg) octopus, fresh (or thawed if frozen)
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Pinch of ground black pepper
- 2 bay leaves
- 5 all spice kernels
- ½ teaspoon oregano
- 1 whole garlic clove, with the skin (optional)
- Some extra olive oil and balsamic vinegar for serving
Instructions
Preheat your oven to 320°F (160°C)
Clean the octopus (unless it's already cleaned): Using a sharp knife make two cuts below and above the eyes in order to remove them. Then, make a cut through the sac, and remove all the internal organs by pulling them with your fingers. Cut the flesh around the beak and remove it (in many cases you can also press the beak with your finger and it will pop out).
Tenderize the octopus by beating with a kitchen hammer (if the octopus was frozen you don't need to that).
Finally, wash the octopus under running cold water.
Wrap with foil: Make a cross with two sheets of foil, about 1.5-2 feet each. Place a piece of baking paper on the center of the cross and place the octopus on top of it. Pour the olive oil and balsamic over the octopus, add the rest of the ingredients and wrap firmly with the foil.
Bake: Place on a baking sheet and bake for 1 hour 30 minutes. Unwrap and check to see if the octopus is fork tender. If it seems a little tough, bake for 30 more minutes.
Unwrap, take the octopus out of the foil and cut into pieces. Drizzle with olive oil and some balsamic vinegar and serve.
Notes
- Octopus contains a lot of water, so it will shrink a lot during cooking. That's why you'll see a lot of liquid inside the foil once it's baked. Discard this liquid or use it as a broth to flavor seafood dishes and risotti. It will infuse them with a rich, briny taste. Reduce the salt in the recipes accordingly, since this octopus broth is salty.
- The secret for tender octopus: beat it with a kitchen hammer in order to "break" the hard tissue and make its flesh tender. This way it won't be chewy after cooking. Alternatively, store it in the freezer for 10-15 days. The freezer will have the same effect as the beating.
- If you buy frozen octopus, thaw it overnight in the fridge and cook it the next day.
Nutrition
Calories: 289kcal
Tried this recipe?Let us know how it was!
Similar recipes you'll love:
- Mediterranean Octopus Stew
- Taramasalata without bread
- Oven baked swordfish recipe with lemon vinaigrette
- Juicy Mediterranean skillet shrimp with feta - Saganaki
FAQ
How do you cook a whole octopus?
A fool-proof way to cook a whole octopus is to baek it in the oven. To do that, you'll have to put it on a large piece of aluminum foil and add some olive oil, vinegar (or wine) and a few spices. Then wrap it tightly with the foil and bake in a low and slow oven until it becomes tender and delicious.
This is a great example of the philosophy of the Mediterranean cuisine: easy, simple, healthy, with local ingredients.
How to cook frozen octopus?
You can cook frozen octopus like a fresh one, as long as you thaw it first. To thaw it properly, store it in the refrigerator from the night before, or place it in a very large bowl with lukewarm water for a few hours.
How long to cook octopus in oven?
Baking time for octopus in the oven will depend on the size of the octopus.
Generally, for a 2.5 – 3 pounds (1,1 – 1,4 kg) octopus, you will need approximately 1 hour and 30 minutes.
Make sure you tenderize the octopus by beating it with a kitchen hammer before cooking.
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Reader Interactions
Comments
Henry
Spectacular. I could not get fresh octopus in central Ontario but found pre-cooked and recipe still produced a great meal. Used the yellow split pea recipe with green and worked well. This is such a great site. My favourite recipe book! A substitute section would be great for folk who struggle to find ingredients
Reply
Makos
Thank you so much for your nice words Henry! 🙂 🙂 🙂
Sometimes substitutions can be tricky, but I will try to suggest any substitutions I can think of in the notes section of my recipe cards. Hope this is helpful! And don't hesitate to ask if you have any questions 🙂Reply
Fran @ G'day Souffle'
Hi Makos, I've prepared octopus several times, but first simmered it slowly in water on the stovetop, then marinated it and barbecue-grilled it. Next time, I'll try baking it like yours- your method seems easier! Happy New Year!
Reply
Makos
Hey Fran! Happy New Year!!!
Grilling and slow simmering are also great ways to prepare octopus!Reply
Liz Johnson
Absoulutely delicious - tender and tasty! Up until now, my husband always took on the role of cooking the octopus on the hob - he is the one who catches them as well btw. But, this time, I thought two of us in the kitchen was one too many so I looked for an easy way of doing it in the oven and came across your recipe. To be honest, I was a little sceptical as to how tender it would turn out but I was delighted with the results - as were all my guests!
Thanks - this will be a regular feature on our table!Reply
Makos
Thank you Liz!
You're very lucky to have access to fresh octopus!Reply
Erica Phillips
Hi Makos! What are your favorite side dishes to accompany octopus? Easy prep and cook time etc. I'm recently married and my husband and I love to cook different cuisines. Mediterranean is something we both love but have little experience in.
Reply
Makos
Hi Erica!
You can put some vegetables in a large pan and bake them with the octopus. The octopus is baked at a medium temperature, so if you want the vegetables caramelized on the exterior you may have to take the octopus out of the oven and bake them for another 10 minutes at a higher temperature.
You can also try the following recipes:
Moroccan rice
Mediterranean potato salad
balsamic glazed vegetablesReply
Lliliany
I loved this recipe! I had to tweak it a little bit tho. So, I didn’t have 1 1/2 hour for dinner last night. So I improvised and I started boiling the Octopus for 5 minutes with 1/2 an Onion, 1/2 small carrot, salt, 6 cloves of garlic and one bay leaf, this lowered my cooking time to 40 minutes. My partner loved it too and it is added to my omg-it-came-out-great recipe list!
Reply
Makos
I'm so happy to hear that! I'm also making it again tomorrow 🙂
Reply
Janet
I haven’t made this yet but I want to try it soon. How do you serve the octopus? I see only tentacles in that gorgeous photo. Is the head useable? If so, how do you cut it so that it looks appetizing? Thanks!
Reply
Makos
Hi Janet,
Yes you can eat the head (I remove the eyes and the tooth in the center before baking)
After baking, you can cut the head in quarters and remove any parts of thick skin- they will peel off very easily. Unfortunately, the head will not look as appetizing as the tentacles, that's why I didn't include it in the shots 🙂Reply
Mimi
That is gorgeous!
Reply
Makos
Thank you!
Reply
Julia Brightman
Hello, I love to pair lemon with seafood, and was wondering if subbing the balsamic vinegar with lemon juice would work. Does the octopus not pair well with the sourness from a lemon?
Reply
Makos
Hi Julia,
I also like to add fresh lemon juice to my octopus, especially when it's grilled over charcoals.
Unfortunately I've never made this recipe with lemon instead of balsamic so I can't tell how it will turn out. My main concern is that perhaps the lemon juice will make the octopus tough (or the lemon flavor will disappear during cooking).
You can certainly add lemon juice to the octopus after it's baked though!Reply
Robert
A few years back we were down in Austin for a Music festival and visited a restaurant several nights where we enjoyed grilled Octopus at the bar. I had octopus many times in Portugal and italy but never this tender. I finally got the chef to give me his recipe. He braises the whole octopus overnight at 175 degrees. Let’s it cool then grills it for customers as needed. i’ve done this now at home and it is incredible. Finger tender and absorbs whatever taste you want to add to the braising.
Reply
Makos
That sounds delicious, thank you!
Reply
Chryso
Hello Mako!
Coming from the Mediterranean and Cyprus myself, Octopus is a delicacy it cannot be found easily anywhere else in the world. Love your recipe and explanations. Unfortunately I am currently living in the Netherlands, where fresh octopus is a rare phenomenon. I have to stick to frozen Octopus for now. Would the same cooking procedure apply to a frozen one too? Or would you say it requires more cooking time? Also, instead of cooking it in the over, would it work for frozen octopus to boil it instead and then grill it?
Να’σε καλα!
Reply
Makos
Hi Chryso!
Actually many fishermen advise to put fresh octopus in the freezer for a few days because it "breaks" the tissue and softens it. The recipe will work the same, you just need to thaw it overnight in the refrigerator.
I haven't boiled and grilled it, but if I remember correctly a reader of the blog told me she's done it with success. Hope that helps 🙂
Many greetings from Greece!Reply
Melissa
Hi!
I made tour recipe and it worked very well!
I had some leftovers though, how do I reheat them? Should I put it back in the oven or use a pan?Thanks!
Reply
Makos
Hi Melissa,
If you have a microwave oven it will work fine, otherwise a few minutes in the oven will do the jobReply
Melissa
Thank you very much!
Reply
George
Love this octopus recipe! It’s so easy and gives perfect results every time !Reply
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