📝 About This Recipe
A beloved staple in Lebanese coastal cities like Tyre and Byblos, this dish transforms tender octopus into a masterpiece of Mediterranean flavors. Sautéed with an abundance of pungent garlic, fresh cilantro, and a bright splash of lemon juice, it offers a perfect balance of savory and citrus notes. It is a vibrant, aromatic seafood dish that captures the essence of the Levantine seaside in every bite, making it a sophisticated yet soul-warming addition to any mezze spread.
🥗 Ingredients
For Tenderizing the Octopus
- 2 lbs Whole Octopus (fresh or frozen and thawed)
- 2 pieces Bay Leaves
- 1/2 piece Lemon (cut into thick slices)
- 10 pieces Black Peppercorns (whole)
- 6-8 cups Water (enough to fully submerge the octopus)
The Provencal Sauce
- 1/4 cup Extra Virgin Olive Oil (high-quality Lebanese oil preferred)
- 10 pieces Garlic Cloves (finely minced)
- 1.5 cups Fresh Cilantro (finely chopped)
- 1/3 cup Lemon Juice (freshly squeezed)
- 1/2 teaspoon Red Chili Flakes (optional, for a subtle kick)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly ground)
For Garnish
- 4 pieces Lemon Wedges (for serving)
- 1-2 pieces Fresh Cilantro Sprigs (for a pop of green)
👨🍳 Instructions
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1
Rinse the octopus thoroughly under cold running water. If using a whole fresh octopus, ensure the beak and eyes are removed.
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2
In a large pot, combine the octopus, bay leaves, lemon slices, and peppercorns. Cover with enough water to submerge the octopus completely.
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3
Bring the water to a boil over high heat, then immediately reduce to a low simmer. Cover and cook for 45-60 minutes, or until the octopus is fork-tender.
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4
Test for doneness by piercing the thickest part of a tentacle with a knife; it should slide in with very little resistance.
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5
Carefully remove the octopus from the pot and drain in a colander. Let it cool for 10 minutes until it is easy to handle.
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6
Using a sharp knife, cut the tentacles and head into bite-sized pieces, approximately 1-inch thick. Pat the pieces dry with a paper towel to ensure they sauté properly.
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7
Heat the extra virgin olive oil in a large skillet or wide pan over medium heat.
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8
Add the minced garlic to the oil. Sauté for 1-2 minutes until fragrant and translucent, but be careful not to let it brown or turn bitter.
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9
Add the octopus pieces to the pan. Increase heat to medium-high and toss frequently for 3-4 minutes to coat the octopus in the garlic oil and lightly crisp the edges.
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10
Stir in the chopped cilantro and red chili flakes. Sauté for another 1-2 minutes until the cilantro is wilted and aromatic.
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11
Pour in the fresh lemon juice and season with sea salt and black pepper. Stir well to combine all flavors.
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12
Allow the sauce to bubble and reduce slightly for 1 minute, ensuring every piece of octopus is glazed in the garlic-cilantro-lemon mixture.
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13
Transfer to a warm serving platter, garnish with extra cilantro and lemon wedges, and serve immediately while hot.
💡 Chef's Tips
Using frozen octopus is actually a chef's secret—the freezing process breaks down the muscle fibers, making it naturally more tender than fresh octopus. Never add salt to the initial boiling water used for tenderizing, as it can make the octopus skin tough; wait until the final sauté to season. To achieve a beautiful sear, ensure the octopus pieces are very dry before adding them to the hot oil in the skillet. If you prefer a thicker sauce, you can toss the octopus in a tiny bit of flour before sautéing, though the traditional version is light and oil-based. Adjust the amount of garlic to your preference; Lebanese cuisine typically embraces a very bold garlic profile for this specific dish.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crusty baguette to soak up the delicious garlic-lemon oil. Pair with a side of Lebanese Batata Harra (spicy potatoes) for a complete Mediterranean seafood feast. Accompany with a crisp, dry white wine like a Lebanese Ksara Blanc de Blancs or a chilled Arak for an authentic experience. A side of creamy hummus or a fresh Tabbouleh salad provides the perfect cooling contrast to the garlic and lemon. Serve as part of a traditional Lebanese mezze table alongside grilled halloumi and stuffed grape leaves.