Love seafood but short on time? Pre-cooked octopus is your secret weapon for quick, restaurant-worthy meals at home! Whether you’re craving zesty tacos, refreshing salads, or cozy pasta dishes, we’ve rounded up 20 mouthwatering recipes that turn tender octopus into effortless weeknight magic. Dive in—your next favorite dinner is just a few clicks away!
Grilled Pre Cooked Octopus with Lemon and Herbs
Diving into the world of seafood doesn’t have to be intimidating, especially when you start with something as foolproof as pre-cooked octopus. Today, we’re jazzing it up with a simple yet vibrant mix of lemon and herbs, turning it into a dish that’s as easy to make as it is impressive to serve.
Ingredients
- 1 lb pre-cooked octopus, tentacles separated
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, minced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prep the octopus: Pat the octopus tentacles dry with paper towels to ensure they grill nicely.
- Marinate for flavor: In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, dill, salt, and pepper. Add the octopus and toss to coat. Let it sit for 10 minutes to soak up all those flavors.
- Heat the grill: Preheat your grill to medium-high, about 400°F. A hot grill is key to getting those beautiful char marks without overcooking.
- Grill to perfection: Place the octopus tentacles on the grill. Cook for 2-3 minutes per side, just until you see those enticing grill marks and the edges get a bit crispy.
- Serve immediately: Transfer the grilled octopus to a plate. Drizzle any remaining marinade over the top for an extra burst of flavor.
The result? A dish that’s tender yet slightly chewy, with a bright, herby kick that makes it irresistible. Try serving it over a bed of arugula for a peppery contrast, or alongside some crusty bread to soak up all the delicious juices.
Pre Cooked Octopus Salad with Cherry Tomatoes and Arugula
Look, I know what you’re thinking — octopus? Really? But trust me, this Pre Cooked Octopus Salad with Cherry Tomatoes and Arugula is about to change your seafood game. It’s light, refreshing, and honestly, way easier to make than you’d think.
Ingredients
- 1 lb pre-cooked octopus, sliced into 1/2-inch pieces
- 1 cup cherry tomatoes, halved
- 2 cups arugula, washed and dried
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Prep the octopus: If your octopus isn’t already sliced, cut it into 1/2-inch pieces for bite-sized goodness.
- Mix the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and red pepper flakes until well combined. Tip: Taste as you go — you might want a bit more lemon for tang.
- Combine the salad: In a large bowl, toss the octopus, cherry tomatoes, and arugula with the dressing until everything is evenly coated. Tip: Don’t drown the salad in dressing; start with half and add more if needed.
- Serve immediately: This salad is best enjoyed right after mixing, so the arugula stays crisp and the flavors are fresh. Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.
The octopus is tender with a slight chew, the tomatoes burst with sweetness, and the arugula adds a peppery punch. Serve it on a warm summer evening with a crisp white wine, and you’ve got yourself a meal that feels fancy without the fuss.
Garlic Butter Pre Cooked Octopus Pasta
Picture this: you’re staring into your fridge, wondering what to whip up that’s quick but doesn’t taste like you rushed. That’s where this garlic butter pre-cooked octopus pasta comes in – it’s your ticket to a fancy-feeling meal without the fuss.
Ingredients
- 8 oz pre-cooked octopus, sliced into bite-sized pieces
- 8 oz spaghetti
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon juice
- Salt, to taste
- 2 tbsp olive oil
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
- Sauté the garlic: In a large skillet over medium heat, melt the butter with olive oil. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
- Add the octopus: Toss in the sliced octopus, stirring to coat it in the garlic butter. Cook for 2-3 minutes just to heat through. Tip: Pre-cooked octopus is already tender, so no need to overdo it.
- Combine everything: Add the drained spaghetti to the skillet, along with the lemon juice and half the parsley. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Tip: The starchy pasta water helps the sauce cling to the noodles.
- Season and serve: Taste and adjust with salt if needed. Garnish with the remaining parsley and serve immediately. This dish is all about the contrast between the tender octopus and the al dente pasta, with a kick of heat from the red pepper flakes. Try serving it with a crisp white wine to cut through the richness.
Spicy Pre Cooked Octopus Tacos with Lime Crema
So, you’ve got a hankering for something that’ll wake up your taste buds and maybe even impress your dinner guests? Let me introduce you to these spicy pre-cooked octopus tacos with lime crema that are about to become your new favorite taco night star.
Ingredients
- 1 lb pre-cooked octopus, tentacles separated
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 8 small corn tortillas
- 1/2 cup sour cream
- 1 lime, juiced
- 1/4 tsp salt
- 1/4 cup cilantro, chopped
- 1 avocado, sliced
Instructions
- Heat the octopus: In a medium skillet over medium heat, warm the olive oil. Add the octopus tentacles and cook for 2-3 minutes until slightly crispy.
- Season the octopus: Sprinkle the smoked paprika, cayenne pepper, garlic powder, and salt over the octopus. Stir to coat evenly and cook for another minute.
- Warm the tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they’re pliable and slightly charred.
- Make the lime crema: In a small bowl, mix the sour cream, lime juice, and salt until smooth.
- Assemble the tacos: Place a few pieces of octopus on each tortilla. Drizzle with lime crema, then top with chopped cilantro and avocado slices.
The octopus brings a tender yet slightly chewy texture that’s perfectly complemented by the creamy, zesty lime crema. Serve these tacos with an extra lime wedge on the side for those who love an extra punch of acidity.
Pre Cooked Octopus Ceviche with Avocado and Cilantro
Man, have I got a treat for you today! Imagine this: tender, pre-cooked octopus mingling with creamy avocado and fresh cilantro in a zesty ceviche that’s as easy to make as it is delicious. Perfect for those days when you want something fancy without the fuss.
Ingredients
– 1 lb pre-cooked octopus, sliced into bite-sized pieces
– 1 large avocado, diced
– 1/4 cup fresh cilantro, finely chopped
– 1/4 cup lime juice (about 2 limes)
– 1 tbsp extra virgin olive oil
– 1/2 tsp sea salt
– 1/4 tsp black pepper
– 1/2 red onion, thinly sliced
Instructions
1. Mix the base: In a large bowl, combine the sliced octopus, diced avocado, and chopped cilantro. Gently toss to mix without mashing the avocado.
2. Add the zest: Pour in the lime juice and olive oil, then sprinkle with sea salt and black pepper. Toss again to ensure everything is evenly coated.
3. Incorporate the crunch: Add the thinly sliced red onion to the bowl for a bit of crunch and color. Give it one final gentle toss.
4. Chill to perfection: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together beautifully.
5. Serve with style: Once chilled, give the ceviche a quick stir and serve it up with some crispy tortilla chips or over a bed of lettuce for a light, refreshing meal.
This ceviche is a symphony of textures—creamy avocado, chewy octopus, and crisp onion—all brought together by the bright acidity of lime. Try serving it in little lettuce cups for a fun, hands-off appetizer at your next gathering.
Pre Cooked Octopus Skewers with Chimichurri Sauce
First off, let me tell you, these Pre Cooked Octopus Skewers with Chimichurri Sauce are a game-changer for your next BBQ or even a fancy dinner at home. They’re surprisingly easy to make, and the chimichurri? Absolute fire.
Ingredients
- 1 lb pre-cooked octopus, tentacles only, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Wooden skewers, soaked in water for 30 minutes
- 1 cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 cup olive oil
- Salt to taste
Instructions
- Marinate the octopus: In a bowl, mix 1/4 cup olive oil, lemon juice, smoked paprika, salt, and black pepper. Add the octopus pieces and toss to coat. Let it marinate for 15 minutes.
- Skewer the octopus: Thread the marinated octopus pieces onto the soaked wooden skewers.
- Grill to perfection: Heat your grill to medium-high (about 400°F). Grill the skewers for 2-3 minutes per side, just until they get those beautiful grill marks.
- Make the chimichurri: While the octopus is grilling, mix parsley, garlic, red wine vinegar, red pepper flakes, and 1/2 cup olive oil in a bowl. Season with salt to taste.
- Serve immediately: Drizzle the chimichurri sauce over the grilled octopus skewers or serve it on the side for dipping.
The octopus turns out tender with a slight chew, and the chimichurri adds a bright, herby kick that’s just irresistible. Try serving these skewers over a bed of arugula for an extra peppery bite or alongside some grilled bread to soak up all that saucy goodness.
Pre Cooked Octopus and Potato Stew
Believe it or not, making a killer Pre Cooked Octopus and Potato Stew is easier than you think, and it’s packed with flavors that’ll make your taste buds do a happy dance. Let’s dive right in!
Ingredients
- 1 lb pre-cooked octopus, tentacles separated
- 2 cups potatoes, diced into 1-inch cubes
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 bay leaf
- 2 cups chicken broth
- Salt, to taste
- Fresh parsley, chopped for garnish
Instructions
- Prep the potatoes: Rinse the diced potatoes under cold water to remove excess starch, then set aside.
- Sauté the base: In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
- Spice it up: Stir in the smoked paprika and cayenne pepper, cooking for another minute until fragrant.
- Add potatoes and broth: Toss in the potatoes, bay leaf, and chicken broth. Bring to a boil, then reduce heat to simmer for 15 minutes, or until potatoes are tender.
- Incorporate octopus: Add the pre-cooked octopus to the pot, simmering for an additional 5 minutes to warm through and meld flavors.
- Season and serve: Remove the bay leaf, season with salt to taste, and garnish with fresh parsley before serving.
The stew comes out with tender potatoes and octopus that’s just the right amount of chewy, all swimming in a smoky, slightly spicy broth. Try serving it with a crusty bread to soak up all that deliciousness!
Pre Cooked Octopus Pizza with Caramelized Onions
Picture this: you’re staring at a pizza that’s not just any pizza, but a masterpiece topped with pre-cooked octopus and caramelized onions, all sitting on a crust that’s got just the right amount of chew. Yeah, we’re taking pizza night to the next level.
Ingredients
- 1 pre-cooked octopus (about 2 lbs), tentacles sliced into 1/2-inch pieces
- 2 large onions, thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup tomato sauce
- 2 cups shredded mozzarella cheese
- 1 pre-made pizza dough (16 oz)
- 1 tbsp cornmeal (for dusting)
Instructions
- Preheat your oven: Crank it up to 475°F and let it heat up while you prep. A hot oven is key for that perfect crispy crust.
- Caramelize the onions: In a skillet over medium heat, melt butter with olive oil. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, for about 20 minutes until golden brown and sweet.
- Prep the dough: On a floured surface, roll out your dough to a 12-inch circle. Sprinkle cornmeal on a baking sheet to prevent sticking, then place the dough on it.
- Layer it up: Spread tomato sauce evenly over the dough, leaving a small border for the crust. Top with mozzarella, then arrange octopus slices and caramelized onions on top.
- Bake to perfection: Slide the pizza into the oven and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
The octopus brings a tender, slightly smoky flavor that pairs amazingly with the sweet onions, all atop a crust that’s got just the right amount of crunch. Try serving it with a squeeze of lemon for a bright finish that cuts through the richness.
Pre Cooked Octopus Tapas with Smoked Paprika
Let me tell you about this ridiculously easy yet impressively tasty Pre Cooked Octopus Tapas with Smoked Paprika that’ll make you look like a pro without breaking a sweat. Perfect for those ‘I want something fancy but I’m lazy’ kind of days.
Ingredients
- 1 lb pre-cooked octopus, tentacles separated
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
Instructions
- Heat the pan: Place a medium skillet over medium heat and add the olive oil, letting it warm up for about 2 minutes until it shimmers slightly.
- Sear the octopus: Add the octopus tentacles to the skillet, cooking for 2-3 minutes on each side until they get a nice golden crust. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly seared.
- Season it up: Sprinkle the smoked paprika, garlic powder, salt, and black pepper over the octopus, tossing gently to coat evenly. Tip: Smoked paprika is key here for that deep, smoky flavor, so don’t skip it!
- Finish with zest: Remove from heat, drizzle with lemon juice, and sprinkle with chopped parsley for a fresh kick. Tip: A squeeze of lemon right before serving brightens up the whole dish.
The octopus comes out tender with a slightly crispy exterior, packed with smoky and zesty flavors that’ll have you reaching for more. Serve it on a slice of crusty bread or alongside a crisp salad for a light yet satisfying meal.
Pre Cooked Octopus Sushi Rolls
You know those days when you’re craving something fancy but also kinda lazy? Yeah, me too. That’s where these Pre Cooked Octopus Sushi Rolls come in—super impressive, surprisingly easy, and packed with flavors that’ll make you feel like a sushi master without the fuss.
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 4 sheets nori (seaweed)
- 1/2 lb pre-cooked octopus, thinly sliced
- 1 avocado, sliced
- 1/2 cucumber, julienned
- 2 tbsp soy sauce
- 1 tbsp wasabi
- 1 tsp sesame oil
Instructions
- Cook the rice: Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the perfect texture.
- Season the rice: Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice. Tip: Use a fan to cool the rice quickly while mixing to get that glossy finish.
- Prep the fillings: Lay out nori sheets on a bamboo mat. Spread a thin layer of rice over each nori sheet, leaving a 1-inch border at the top. Arrange octopus, avocado, and cucumber in a line at the bottom edge.
- Roll it up: Using the bamboo mat, tightly roll the nori away from you, applying even pressure. Tip: Wet the top border with a little water to seal the roll.
- Slice and serve: With a sharp knife, cut each roll into 8 pieces. Serve with soy sauce, wasabi, and a drizzle of sesame oil.
The octopus brings a tender chewiness that plays off the creamy avocado and crisp cucumber perfectly. Try serving these rolls with a side of pickled ginger for an extra zing that cuts through the richness.
Pre Cooked Octopus Risotto with Saffron
Alright, let’s dive into making this Pre Cooked Octopus Risotto with Saffron that’s gonna knock your socks off. It’s creamy, it’s flavorful, and yes, it’s got that fancy saffron touch without being pretentious.
Ingredients
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1/2 cup white wine
- 4 cups chicken stock, kept warm
- 1/2 tsp saffron threads
- 1 lb pre-cooked octopus, sliced into bite-sized pieces
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- Salt to taste
Instructions
- Toast the rice: In a large pan, heat olive oil over medium heat. Add the Arborio rice and toast for about 2 minutes until slightly translucent.
- Add the onions: Toss in the finely chopped onion and cook until soft, about 3 minutes. Tip: Don’t let them brown!
- Deglaze with wine: Pour in the white wine and stir until fully absorbed. This is where the flavor starts building, folks.
- Incorporate saffron: Sprinkle the saffron threads into the warm chicken stock before adding it to the rice. This little trick ensures even color and flavor distribution.
- Add stock gradually: Begin adding the chicken stock one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This patience-testing step takes about 18-20 minutes.
- Fold in octopus: Once the rice is al dente, gently mix in the pre-cooked octopus slices to warm through, about 2 minutes.
- Finish with butter and cheese: Off the heat, stir in the butter and Parmesan cheese until creamy. Tip: This is your risotto’s ‘makeup’ step—it all comes together here.
- Season to perfection: Give it a taste and add salt if needed. Remember, the cheese is salty, so go easy.
This risotto is a dreamy mix of creamy and chewy, with the octopus adding a surprising but delightful bite. Serve it up with a sprinkle of extra Parmesan and a glass of that white wine you didn’t use in the recipe. Cheers to that!
Pre Cooked Octopus Stir-Fry with Vegetables
Hey there! Ever stared at a pre-cooked octopus at the store and thought, ‘What the heck do I do with this?’ Well, today’s your lucky day because we’re turning that tentacled mystery into a stir-fry that’ll knock your socks off. It’s quick, it’s easy, and it’s packed with flavors that’ll make you feel like a seaside chef.
Ingredients
- 1 lb pre-cooked octopus, sliced into bite-sized pieces
- 2 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Heat the pan: Pour olive oil into a large skillet and heat over medium-high heat until shimmering, about 2 minutes.
- Sauté vegetables: Add the red and yellow bell peppers and snap peas to the skillet. Stir-fry for 3-4 minutes until they start to soften but still have a crunch.
- Add garlic: Toss in the minced garlic and stir for about 30 seconds until fragrant. Be careful not to burn it!
- Introduce octopus: Add the sliced octopus to the skillet, stirring gently to combine with the vegetables.
- Season the mix: Sprinkle in the soy sauce, red pepper flakes, salt, and black pepper. Stir everything together and cook for another 2-3 minutes.
- Finish with lemon: Drizzle lemon juice over the stir-fry, give it one final stir, and remove from heat.
And just like that, you’ve got a dish that’s tender, slightly spicy, and bursting with freshness. Serve it over a bed of rice or alongside a crisp salad for a meal that’s as colorful as it is delicious. Trust me, your taste buds will thank you.
Pre Cooked Octopus Paella with Chorizo
Now, let’s dive into making this Pre Cooked Octopus Paella with Chorizo that’s sure to impress. It’s a dish that brings the ocean and the farm together in your skillet, with flavors bold enough to wake up your taste buds but simple enough to not scare off the weeknight dinner crowd.
Ingredients
- 1 cup pre-cooked octopus, sliced into bite-sized pieces
- 1/2 cup chorizo, diced
- 1 cup Arborio rice
- 2 cups chicken stock
- 1/2 cup white wine
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp smoked paprika
- 1/4 tsp saffron threads
- Salt to taste
- 1/4 cup frozen peas, thawed
- 1/4 cup roasted red peppers, sliced
- Lemon wedges for serving
Instructions
- Heat the oil: In a large skillet, heat 1 tbsp olive oil over medium heat until shimmering.
- Cook the chorizo: Add 1/2 cup diced chorizo to the skillet and cook until it starts to crisp, about 3 minutes.
- Sauté veggies: Toss in 1/2 chopped onion and 2 minced garlic cloves, cooking until soft, about 2 minutes.
- Toast the rice: Stir in 1 cup Arborio rice, coating it with the oil and chorizo fat, for about 1 minute.
- Deglaze with wine: Pour in 1/2 cup white wine, scraping up any browned bits from the bottom of the pan.
- Add stock and spices: Mix in 2 cups chicken stock, 1/2 tsp smoked paprika, and 1/4 tsp saffron threads. Bring to a simmer.
- Simmer the paella: Reduce heat to low, cover, and let it simmer for 20 minutes, or until the rice is tender.
- Add the octopus and veggies: Gently fold in 1 cup sliced octopus, 1/4 cup peas, and 1/4 cup roasted red peppers. Cover and heat through for 5 minutes.
- Rest before serving: Remove from heat and let it sit covered for 5 minutes to absorb all the flavors.
The octopus brings a tender chewiness that plays off the crispy chorizo, while the saffron and smoked paprika give the rice a depth that’s downright addictive. Serve it straight from the skillet with lemon wedges on the side for a bright finish.
Pre Cooked Octopus Bruschetta with Garlic and Olive Oil
Hey there, let’s dive into making this Pre Cooked Octopus Bruschetta with Garlic and Olive Oil that’s gonna blow your mind. It’s perfect for those days when you want something fancy but don’t wanna spend hours in the kitchen.
Ingredients
- 1 lb pre-cooked octopus, sliced into 1/2 inch pieces
- 4 slices of crusty bread, about 1 inch thick
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1 tbsp fresh parsley, finely chopped
- 1/2 lemon, juiced
- Salt to taste
Instructions
- Prep the bread: Preheat your oven to 375°F. Place the bread slices on a baking sheet and drizzle with 1 tbsp of olive oil. Toast in the oven for about 5 minutes or until golden and crispy.
- Heat the octopus: In a skillet over medium heat, add the remaining 2 tbsp of olive oil. Toss in the garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Combine flavors: Add the sliced octopus to the skillet, stirring gently to coat with the garlic oil. Cook for about 2 minutes just to warm through. Tip: Overcooking can make the octopus rubbery, so keep it brief.
- Finish with freshness: Remove from heat and stir in the lemon juice and parsley. Taste and adjust salt if needed. Tip: The lemon juice brightens the dish, so don’t skip it!
- Assemble the bruschetta: Spoon the warm octopus mixture over the toasted bread slices. Serve immediately while everything’s warm and the flavors are vibrant.
The bruschetta comes out with a delightful contrast between the crispy bread and the tender, flavorful octopus. Try serving it with a chilled glass of white wine for an extra touch of elegance.
Pre Cooked Octopus Soup with Fennel and Tomatoes
Believe it or not, making a restaurant-quality octopus soup at home is easier than you think, especially when you start with pre-cooked octopus. This fennel and tomato-packed version is a cozy bowl of the sea with a hint of sweetness and a whole lot of comfort.
Ingredients
- 1 lb pre-cooked octopus, tentacles separated
- 2 tbsp olive oil
- 1 large fennel bulb, thinly sliced (about 2 cups)
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken stock
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Heat the oil: In a large pot, heat 2 tbsp olive oil over medium heat until shimmering.
- Sauté the fennel: Add the sliced fennel and cook, stirring occasionally, until softened and slightly golden, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in tomatoes: Add the crushed tomatoes, chicken stock, smoked paprika, and red pepper flakes. Bring to a simmer.
- Simmer the soup: Reduce heat to low and let the soup simmer for 20 minutes to meld the flavors.
- Add octopus: Gently stir in the pre-cooked octopus and simmer for another 5 minutes just to heat through.
- Season: Taste and adjust seasoning with salt and freshly ground black pepper.
- Garnish and serve: Ladle the soup into bowls and sprinkle with fresh parsley before serving.
The octopus stays tender and juicy, while the fennel adds a subtle crunch and sweetness against the rich, tomatoey broth. Try serving it with a crusty piece of bread to soak up all that deliciousness.
Pre Cooked Octopus Crostini with Ricotta and Basil
First off, let me tell you, this Pre Cooked Octopus Crostini with Ricotta and Basil is the kind of dish that makes you feel fancy without trying too hard. It’s like the culinary equivalent of throwing on a blazer over a t-shirt — instantly elevates your game.
Ingredients
- 1 pre-cooked octopus tentacle (about 1 lb), sliced into 1/4-inch rounds
- 1 baguette, sliced into 1/2-inch thick pieces
- 1 cup ricotta cheese
- 1/4 cup fresh basil leaves, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven: Set your oven to 375°F to get it ready for toasting the baguette slices.
- Toast baguette: Arrange the baguette slices on a baking sheet, drizzle with 1 tbsp olive oil, and bake for 5-7 minutes until golden and crisp. Tip: Keep an eye on them to avoid burning.
- Mix ricotta: In a bowl, combine ricotta cheese, lemon juice, sea salt, black pepper, and red pepper flakes. Stir until smooth. Tip: Let the ricotta sit at room temperature for easier mixing.
- Assemble crostini: Spread a generous layer of the ricotta mixture on each toasted baguette slice. Top with a slice of octopus and a sprinkle of basil. Tip: For extra flavor, lightly drizzle the remaining olive oil over the assembled crostini.
The contrast between the creamy ricotta and the tender octopus is unreal, and that little kick from the red pepper flakes? Chef’s kiss. Serve these bad boys at your next gathering and watch them disappear faster than your last diet resolution.
Pre Cooked Octopus Stuffed Peppers
Venturing into the world of seafood and veggies has never been more exciting than with this Pre Cooked Octopus Stuffed Peppers recipe. Imagine tender octopus mingling with the sweet, smoky embrace of roasted peppers – it’s a match made in culinary heaven, and I’m here to walk you through it like we’re cooking together in my kitchen.
Ingredients
- 1 lb pre-cooked octopus, sliced into 1/2-inch pieces
- 4 large bell peppers, tops cut off and seeds removed
- 2 tbsp olive oil
- 1 cup cooked white rice
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) to get it ready for roasting the peppers.
- Prepare filling: In a large bowl, mix together the sliced octopus, cooked white rice, diced tomatoes, parsley, garlic, smoked paprika, salt, and black pepper until well combined.
- Stuff peppers: Carefully stuff each bell pepper with the octopus mixture, packing it in tightly but not so much that it overflows.
- Drizzle oil: Place the stuffed peppers in a baking dish and drizzle them with olive oil to help them roast to perfection.
- Add cheese: Sprinkle the top of each stuffed pepper with shredded mozzarella cheese for that irresistible melt.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
- Rest: Let the peppers sit for 5 minutes after baking to set the filling, making them easier to handle.
The result? A dish where the octopus is tender, the peppers are sweet with a slight char, and the cheese pulls apart in the most satisfying way. Serve these beauties with a crisp salad or some crusty bread to sop up any juices – trust me, you’ll want every last drop.
Pre Cooked Octopus and White Bean Salad
Zesty and refreshing, this Pre Cooked Octopus and White Bean Salad is the kind of dish that makes you feel like a gourmet chef without all the fuss. Perfect for those lazy summer days when you want something light yet satisfying, it’s a breeze to throw together and packed with flavors that’ll make your taste buds dance.
Ingredients
- 1 lb pre-cooked octopus, sliced into 1/2-inch pieces
- 2 cups canned white beans, drained and rinsed
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh parsley
- 1 lemon, juiced
Instructions
- Mix the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, smoked paprika, salt, and black pepper until well combined.
- Combine the salad: In a large mixing bowl, gently toss the sliced octopus, white beans, and red onion with the dressing until everything is evenly coated.
- Add the finishing touches: Sprinkle the chopped parsley and lemon juice over the salad, giving it one final gentle toss to mix.
- Chill for flavor: Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.
The octopus brings a tender chewiness that contrasts wonderfully with the creamy beans, while the smoked paprika and lemon add a smoky brightness that’s downright addictive. Serve it over a bed of arugula for an extra peppery kick or with crusty bread to soak up all the delicious dressing.
Pre Cooked Octopus Curry with Coconut Milk
Picture this: you’re craving something exotic but don’t want to spend hours in the kitchen. That’s where this Pre Cooked Octopus Curry with Coconut Milk comes in—it’s a game-changer for busy foodies who love bold flavors without the fuss.
Ingredients
- 1 lb pre-cooked octopus, tentacles separated
- 1 can (13.5 oz) coconut milk
- 2 tbsp coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- Fresh cilantro, chopped for garnish
Instructions
- Heat the oil: In a large skillet over medium heat, warm the coconut oil until shimmering.
- Sauté aromatics: Add the onion, garlic, and ginger, cooking until soft and fragrant, about 3 minutes.
- Toast spices: Stir in the curry powder, turmeric, cumin, and cayenne pepper, toasting for 1 minute to unlock their flavors.
- Combine liquids: Pour in the coconut milk, chicken broth, fish sauce, and brown sugar, stirring to combine.
- Simmer sauce: Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.
- Add octopus: Gently fold in the pre-cooked octopus, heating through for about 5 minutes.
- Finish with lime: Squeeze in the lime juice and give everything a final stir.
- Garnish and serve: Sprinkle with fresh cilantro and serve over steamed rice or with crusty bread to soak up the sauce.
The octopus turns out tender with a slight chew, swimming in a creamy, aromatic sauce that’s just the right amount of spicy. Try serving it in a hollowed-out coconut for that extra tropical vibe.
Pre Cooked Octopus Fritters with Spicy Aioli
Alright, let’s dive into making these irresistible Pre Cooked Octopus Fritters with Spicy Aioli. Imagine biting into a crispy, golden fritter with tender octopus inside, all while a spicy aioli kicks things up a notch—sounds like a party in your mouth, right?
Ingredients
- 1 cup pre-cooked octopus, chopped into small pieces
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 egg
- 3/4 cup cold sparkling water
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp chili flakes
- Vegetable oil for frying
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, smoked paprika, and cayenne pepper.
- Add wet ingredients: Crack the egg into the bowl, pour in the sparkling water, and stir until just combined. The batter should be lumpy—don’t overmix!
- Fold in octopus: Gently fold the chopped octopus into the batter until evenly distributed.
- Heat oil: Pour enough vegetable oil into a deep skillet to reach 1 inch up the sides. Heat over medium-high until it reaches 350°F.
- Fry fritters: Drop tablespoon-sized portions of batter into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding.
- Make aioli: While the fritters fry, mix mayonnaise, lemon juice, garlic powder, and chili flakes in a small bowl. Taste and adjust spiciness if needed.
- Drain and serve: Transfer fried fritters to a paper towel-lined plate to drain. Serve hot with the spicy aioli on the side.
These fritters are all about contrast—crispy outside, tender inside, with a spicy aioli that brings the heat. Try serving them on a bed of mixed greens for a light meal, or pile them high as a crowd-pleasing appetizer.
Conclusion
From zesty salads to hearty stews, these 20 pre-cooked octopus recipes make it easy to enjoy restaurant-quality seafood at home! Whether you’re a seasoned chef or a curious beginner, there’s something here to delight your taste buds. Try a recipe, share your favorite in the comments, and don’t forget to pin this roundup for later—happy cooking, seafood lovers!
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
