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  • Author: Azra Parveen
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4-5 1x


The best Mediterranean seared octopus recipe that’ll surely delight your taste buds when served with an olive-caper vinaigrette, preserved lemon baby potatoes, and black olive caramel. 



For octopus

10 oz octopus

2 tbsp Olive Oil

2 Lemons

2/3 cup Olives

2 tbsp Capers (minced)

2 tbsp Parsley

2 tbsp Dill herb

4 Garlic Cloves (Grated)

1/2 tsp Black pepper

1 tsp Salt (To Taste)

For Dill Potatoes

1 lb Peanut Potatoes

1 tsp salt

1 liter Water

1/4 cup Dill Herb

1 tsp Black Pepper

2 tbsp Preserved Lemon (minced)

2 tbsp Preserved Lemon Liquid

For Black Olive Caramel

1 cup Sugar

40 Kalamata olives (without pits)

3/4 cup Olive Brine

2 tsp Water


To prepare the vinaigrette: 

Put the sliced olives and capers in a small bowl. Add black pepper, salt, dill, parsley, and grated cloves. Squeeze out the juice from two lemons and mix them all.

To make Dill Potatoes:

Wash the potatoes and boil them in salted water for 10 mins. Take them out in a bowl and let them cool for 5 minutes. Keep the skin and smash gently. Add black pepper, dill, minced preserved lemons, and preserved lemon liquid to the bowl, and then toss well.

To make Black olive Caramel:

Take a small pot and place it on the stove. Start heating the water and sugar. Slowly add olives and olive brine when it starts turning into an amber caramel color. Cook for 2 minutes. Put off the flame and let it cool for 10 minutes. Blend well till smooth.

To cook the octopus:

We buy our octopus already cooked and packaged. We’ve always been lucky enough to find a package at our local Costco. So, all you have to do is grab a cast iron pan, heat it over a medium-high flame, and add 2 tbsp olive oil.

Before you add the octopus, pat dry it a little bit with a paper towel, then place it carefully into the cast iron pan. It might splitter a bit, so be careful; it will still contain water.

Sear each side for about 2 mins. Place on a plate. You can serve this whole or slice it into smaller pieces. Put the vinaigrette over the sliced octopus. Pile the dill potatoes on the side of the octopus. Serve with black olive caramel. A little side of arugula salad would be nice.


If you buy a fresh octopus, wash it thoroughly, remove the beak and eyes, and then boil before searing it in the pan.

  • Cuisine: Mediterranean

Keywords: Seared Octopus