Servings: 4
Calories: 150kcal
Ingredients
- 1 medium octopus about 2-3 pounds, cleaned and tentacles separated
- 2 tablespoons olive oil
- 1 lemon juiced
- Salt and pepper to taste
- Optional garnishes: chopped parsley additional lemon wedges
Instructions
- Preparation: If the octopus isn't pre-cooked, boil it in a large pot of salted water for about 45-60 minutes or until tender. Allow it to cool, then pat dry.
- Heat the Pan: Heat olive oil in a large frying pan over medium-high heat.
- Cook the Octopus: Once the oil is hot, add the octopus tentacles to the pan. Season with salt and pepper. Cook for about 2-3 minutes on each side or until the tentacles are golden and crispy.
- Add Lemon: Squeeze fresh lemon juice over the cooked octopus during the last minute of cooking.
- Serve: Transfer the octopus to a serving plate. Optionally, garnish with chopped parsley and additional lemon wedges.
Notes
- Ensure the octopus is thoroughly cleaned before cooking. Removing the beak and ink sac is essential.
- Adjust the cooking time based on the size and thickness of the octopus tentacles.
- Pre-cooking the octopus until tender is crucial for achieving the right texture when pan-frying.
Nutrition
Calories: 150kcal | Carbohydrates: 2g | Protein: 25g | Fat: 5g | Sodium: 300mg
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