Quick and easy Octopus

Ingredients

• 1 pound Octopus (cleaned, preferably fresh or thawed if frozen)
• 2 tablespoons Olive Oil (extra-virgin recommended)
• 1 teaspoon Salt (plus flaky sea salt for garnish)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 whole Lime (zested and juiced)
• 2 cloves Garlic (minced)
• 1 tablespoon Balsamic Vinegar (good quality)
• 200 grams Spaghetti or Linguine (dry weight; cook al dente)
• 1 pinch Flaky Sea Salt (for finishing garnish)

Instructions

1. Simmer Octopus

   Place the octopus in a large pot, cover with cold water, add a pinch of salt, and bring to a gentle boil. Reduce to a low simmer and cook for 45 minutes until tender.

   Time: PT45M

   Temperature: low simmer

2. Drain and Chop

   Drain the octopus in a strainer, let it cool slightly, then chop into bite‑size pieces.

   Time: PT5M

3. Prepare Aromatics

   While the octopus cools, zest the lime, then juice it. Mince the garlic cloves.

   Time: PT5M

4. Sauté Octopus

   Heat the skillet over high heat, add olive oil, then the chopped octopus. Season with salt and pepper and sauté for 3–4 minutes until lightly browned.

   Time: PT4M

   Temperature: high

5. Add Flavorings

   Stir in the lime zest, lime juice, minced garlic, and balsamic vinegar. Cook for an additional 2 minutes, allowing the sauce to reduce slightly.

   Time: PT2M

   Temperature: medium‑high

6. Cook Pasta

   Meanwhile, cook the pasta in a separate pot of salted boiling water until al dente, about 9‑10 minutes. Reserve ¼ cup pasta water, then drain.

   Time: PT10M

   Temperature: boiling

7. Combine and Finish

   Add the drained pasta to the skillet with the octopus, toss to combine. If the mixture looks dry, add a splash of reserved pasta water. Plate, finish with a pinch of flaky sea salt, and serve immediately.

   Time: PT2M

   Temperature: medium

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

70g

Fat

18g

Fiber

3g