Succulent and tender garlic-infused Pulpo al Ajillo (Garlic Octopus) is a delicious dish served as an appetizer, light lunch or dinner. Quick, easy and cooked in no time!
If you love octopus, this recipe along with our Ensalada de Pulpo and Pulpo a la Parrilla will soon become a favorite! Pulpo al Ajillo also known as Pulpo al Mojo de Ajo is perfectly balanced with the right amount of garlic and butter creating a simple but savory garlic-infused octopus dish.
A popular seafood dish cooked throughout Latin America and Spain. And although minor variations exist, one thing always stands true. Garlic octopus is not only delicious but incredibly easy to prepare!
Contrary to some belief, octopus is not chewy if cooked correctly. Follow the simple steps below to guarantee your octopus dish is always tender and succulent!
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Reasons to Love this Recipe
- Flavor Simplicity: The simple ingredients enhances the natural taste of the octopus without overwhelming it.
- Tender Octopus Perfection: This recipe teaches you how to cook the octopus just right achieving a tender and succulent texture.
- Easy to Make: Not only does this recipe require just a few and simple ingredients to make but is always very easy to prepare.
- A Unique Dish for Any Occasion: Whether serving this dish as an appetizer, light lunch, or served for dinner, this dish offers a delightful change from ordinary traditional seafood dishes.
Ingredients
- Octopus – Both fresh or frozen octopus works for this recipe.
- Scallions – Add at the very end of cooking for vibrant color to the dish.
- Garlic – Use fresh sliced, chopped or pureed garlic.
- Butter – For the best flavor, use real butter and not margarine.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Seafood – If octopus is not readily available in your area, consider trying our Camarones al Ajillo (Shrimp in Garlic Sauce) for a comparable flavor experience, substituting with shrimp.
- Scallions – Can also substitute with white onions, chives or shallots.
- Olive Oil – In a pinch, you can use vegetable or corn oil.
- Chili Flakes – For a spicy kick, add a few chili flakes when sauteing the garlic.
Instructions
Step 1: In a medium pot, over medium high heat, add enough water to fully cover the octopus. Add the juice from one lemon plus the lemon rind. Add a tablespoon of salt. Bring to a boil, add the octopus, then lower the heat to medium. For a large octopus (4 pounds), cook for 45 minutes to 1 hour. For baby octopus, cook 35 minutes.
Step 2: Once tender and cooked, drain the octopus. Allow to cool for a few minutes before handling or rinse under cold water. Optional: Under cool water, use your fingers to easily slide some of the octopus’s outer skin to expose the white tentacles underneath. Do the same with the octopus head.
Notes:
- If you are using a large octopus, dunk the tentacles three times in the water up and down before dropping the whole octopus in the water to cook. This process helps the tentacles curl up instead of seizing like a frozen garden hose. Plus it produces restaurant-quality “curls!”
- While the octopus is cooking, you will start to notice the water turning sort of a purple hue, this is normal.
Step 3: Cut the octopus into half-inch to 1-inch pieces. Set aside. You can cut the tentacles tips a little longer if you like.
Step 4: In a skillet over medium low heat, add the butter and allow it to melt. Add the garlic. Cook for thirty seconds, careful not to burn the garlic.
Step 5: Add the cooked octopus and stir. Season with salt and pepper to taste.
Step 6: Add the scallions, stir and sprinkle a little bit of lemon juice. Serve hot with lemon wedges.
Note: Top with chopped parsley for extra color and visual appeal. Careful as too much parsley with change the taste.
What to Serve with Octopus?
Although, there are a wide range of dishes to serve with octopus, here are some delicious considerations for Pulpo al Ajillo.
Appetizer: Serve alone or with a side of crusty bread.
Light Lunch: A simple salad or veggies like this tasty side of Coles de Bruselas con Tocino (Brussel Sprouts with Bacon) pair perfectly for a light lunch.
Dinner: A side of buttered or garlic pasta, Arroz Blanco (Puerto Rican white Rice), Ensalada de Papa (Puerto Rican Potato Salad) or garlic tostones (fried green plantains) and avocado are all delicious ideas.
Recipe FAQs
This recipe will comfortably serve two people as an appetizer, a light lunch, and one to two people for dinner. If serving a family of four, buy at least two pounds of octopus. For more servings, consider at least half a pound per person for a comfortable filling.
Usually, frozen octopus from the supermarket already comes clean. This means the “beak” has been removed. If buying a fresh octopus, ask your fishmonger to remove it and clean your octopus.
It is important to cook your octopus until fork tender. For a large octopus that is at least four pounds, cook for forty-five minutes to one hour.
For baby octopus, cook for at least 30-35 minutes.
To test that your octopus has cooked to perfection, use a small knife or fork. Pierce the skin. If it goes through easily, your octopus is tender and ready to be removed from the pot and used in your recipe.
To store any leftovers, save in an airtight container and refrigerate. Consume within 2 days.
Other Seafood Dishes You Will Love
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📖 Recipe
Pulpo al Ajillo
Ingredients
- 1 pound octopus fresh or frozen
- 4 cloves garlic sliced, chopped or pureed
- 2 tablespoon olive oil
- ½ bar butter
- 2 scallions
- salt and pepper to taste
- 2-3 lemons
- parsley chopped for topping
Instructions
- In a medium pot, over medium-high heat, add enough water to fully cover the octopus. Add the juice from one lemon plus the lemon rind. Add a tablespoon of salt. Bring to a boil, add the octopus, then lower the heat to medium. Note: For a large octopus (4 pounds), cook for 45 minutes to 1 hour. For baby octopus, cook for 35 minutes.Note: If you are using a large octopus, dunk the tentacles three times in the water up and down before dropping the whole octopus in the water to cook. This process helps the tentacles curl up instead of seizing like a frozen garden hose. Plus it produces restaurant-quality "curls!"
- Once tender and cooked, drain the octopus. Allow to cool for a few minutes before handling or rinse under cold water. Optional: Under cool water, use your fingers to easily slide some of the octopus's outer skin to expose the white tentacles underneath. Do the same with the octopus head.
- Cut the octopus into half-inch to 1-inch pieces. Set aside. You can cut the tentacle's tips a little longer if you like.
- In a skillet over medium-low heat, add the butter and allow it to melt. Add the garlic. Cook for thirty seconds, careful not to burn the garlic.
- Add the cooked octopus and stir. Season with salt and pepper to taste.
- Add the scallions, stir, and sprinkle a little bit of lemon juice. Serve hot with lemon wedges.Note: Top with chopped parsley for extra color and visual appeal. Careful as too much parsley with change the taste.
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