Sweet and Smoky Octopus with Lemon and Herb Oil
By OcadoLife
Published on 28 April 2025
For holiday-from-home tapas vibes, check out this Sweet and Smoky Octopus with Lemon and Herb Oil. It makes a mouthwatering starter or sharer if you want something special yet quick and easy – thanks to the ready-cooked octopus. You can swap in prawns if preferred.Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 15g basil, leaves picked and roughly chopped
- 15g flat-leaf parsley, leaves picked and roughly chopped
- 1 unwaxed lemon, skin pared into 5 strips, then juiced
- 2 garlic cloves, crushed or grated
- 1 tbsp olive oil
- ¼ tsp sea salt flakes
- 90ml olive oil, plus 2½ tbsp
- 1 (250g) pack cooked Brindisa Octopus Tentacles
- 1¾ tsp sweet smoked paprika
- ½ tsp sea salt flakes
Method
Step 1
To make the herb oil, in a small bowl, combine the basil, parsley, lemon juice, garlic, olive oil and sea salt flakes. Season with a good grind of black pepper and set aside.Step 2
For the octopus, heat 2½ tbsp oil in a large frying pan over a medium-high heat. Fry the octopus for 4-6 mins on each side, until crispy. Remove to a plate and set aside. Wipe the pan clean with kitchen paper and return to the heat.Step 3
In the same pan, heat 90ml oil and the pared lemon strips over a medium heat for 2-3 mins. Stir in the paprika for 30 secs, then return the octopus to the pan and spoon over the oil; remove from the heat.Step 4
Place the octopus on a serving plate topped with the remaining paprika oil and lemon strips. Serve sprinkled with sea salt, with the herb oil generously spooned over.