Octopus with oil, lemon juice, red pepper flakes and seasoning dressing by Valerie Attard Bezzina


  • 1 kg octopus
  • 2 tblsp red wine
  • 2 tblsp extra virgin olive oil
  • 2 tblsp chopped parsley
  • 2 cloves garlic finely chopped
  • 1 tsp red pepper flakes
  • Juice of 1 lemon


    Clean and wash the octopus. Pat dry and do not cut up. Place octopus in a deep pan pour the red wine and cover . When it boils rapidly, simmer for 1 ½ hours. Turn it over in the pan once or twice until sides turn pink. Check tenderness with a fork as you would check a cooked potato. If not done, let it simmer for about 10 minutes, checking it every 10 minutes after that.


    Mix the chopped parsley, finely chopped garlic, red pepper flakes, lemon juice, oil and salt and pepper in a bowl. Pour over the roughly chopped octopus and toss well.


    This method is ideal because the octopus retains its flavour, firmness and tender. It can be used in any recipe like octopus stew or as a salad etc.
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