When it comes to seafood, octopus is often overlooked despite being a delicious and nutritious option. Canned octopus, in particular, is a convenient and affordable way to add some tentacular goodness to your meals. And with its tender texture and mild flavor, it’s the perfect canvas for a wide range of flavors and cuisines.
In this article, we’ll explore 20 flavorful canned octopus recipes that are quick, easy, and packed with flavor. From spicy pasta dishes to savory stews, these recipes showcase the versatility of canned octopus and will inspire you to get creative in the kitchen. Whether you’re looking for a protein-packed lunch or a satisfying dinner, we’ve got you covered. So let’s dive in and discover some tasty ways to use canned octopus!
Spicy Canned Octopus Pasta
This spicy pasta dish combines the tender flavor of canned octopus with a kick of heat from red pepper flakes and garlic, all wrapped up in a rich tomato sauce. Perfect for a quick and satisfying meal.
Ingredients:
– 1 can (6 oz) octopus, drained and chopped
– 8 oz pasta (linguine or spaghetti)
– 2 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 1 cup canned crushed tomatoes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, then reserve.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic and red pepper flakes; cook for 1 minute.
3. Add chopped octopus to the skillet; cook for 2-3 minutes or until heated through.
4. Stir in crushed tomatoes, salt, and pepper. Simmer for 5-7 minutes or until sauce thickens slightly.
5. Combine cooked pasta and octopus mixture. Toss with Parmesan cheese (if using). Serve hot.
Cooking Time: 15-20 minutes
Garlic Butter Canned Octopus Skillet
A flavorful and easy-to-make skillet dish that combines the tender texture of canned octopus with the richness of garlic butter. Perfect for a quick weeknight dinner or a satisfying snack.
Ingredients:
– 1 (14 oz) can of octopus, drained and chopped
– 2 tablespoons of unsalted butter
– 3 cloves of garlic, minced
– 1/4 cup of all-purpose flour
– 1 teaspoon of paprika
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat the butter in a large skillet over medium-high heat.
2. Add the garlic and sauté until fragrant, about 30 seconds.
3. Add the chopped octopus and cook until heated through, about 2-3 minutes.
4. Sprinkle the flour, paprika, salt, and pepper over the octopus and stir to combine.
5. Cook for an additional 1-2 minutes, or until the flavors have melded together.
6. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 10-12 minutes
Canned Octopus Salad with Lemon Dressing
Elevate your salad game with this refreshing and protein-packed recipe featuring canned octopus, crunchy greens, and a zesty lemon dressing.
Ingredients:
– 1 (14.5 oz) can of octopus, drained and flaked
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 2 tbsp freshly squeezed lemon juice
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, red onion, and crumbled feta cheese.
2. Add the flaked octopus on top of the salad mixture.
3. In a small bowl, whisk together lemon juice and Dijon mustard.
4. Pour the dressing over the salad, tossing gently to combine.
5. Season with salt and pepper to taste.
Cooking Time: None! This recipe is quick and easy, ready in under 10 minutes.
Canned Octopus Tapas with Chorizo
Elevate your tapas game with this simple and flavorful recipe that combines tender canned octopus with spicy chorizo. Perfect for a quick snack or party appetizer.
Ingredients:
– 1 can of octopus (drained and rinsed)
– 6-8 slices of chorizo, sliced into thin strips
– 2 tablespoons of olive oil
– Salt to taste
– Optional: lemon wedges and crusty bread for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the octopus on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
4. Roast in the preheated oven for 10-12 minutes, or until crispy and golden brown.
5. While the octopus is roasting, cook the chorizo strips in a pan over medium heat until crispy.
6. Serve the roasted octopus alongside the crispy chorizo and enjoy with lemon wedges and crusty bread (optional).
Cooking Time: 12-15 minutes
Grilled Canned Octopus with Chimichurri
Grilled Canned Octopus with Chimichurri: A refreshing twist on traditional grilled octopus, this recipe combines the convenience of canned octopus with a tangy and herby Argentinean-style chimichurri sauce.
Ingredients:
– 1 (6 oz) can of octopus, drained and rinsed
– 1/2 cup freshly chopped parsley
– 1/4 cup freshly chopped oregano
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, combine parsley, oregano, garlic, red wine vinegar, and olive oil to make the chimichurri sauce.
3. Place the octopus on the grill and cook for 2-3 minutes per side, or until slightly charred and tender.
4. Serve the grilled octopus with a dollop of chimichurri sauce spooned over the top.
Cooking Time: 6-8 minutes
Canned Octopus and Potato Stew
A hearty and comforting stew that combines the tender goodness of canned octopus with the simplicity of potatoes. This recipe is perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 can of octopus (drained and rinsed), about 12 oz
– 2-3 medium-sized potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of chicken broth
– 1/2 cup of milk
– Salt and pepper to taste
– Optional: chopped fresh parsley or thyme for garnish
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced potatoes, canned octopus, chicken broth, and milk. Stir well to combine.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh parsley or thyme if desired.
Cooking Time: 25 minutes
Asian-Style Stir-Fried Canned Octopus
Elevate your meal with this simple and flavorful recipe that combines the convenience of canned octopus with the bold flavors of Asia. This dish is perfect for a quick weeknight dinner or a snack to impress.
Ingredients:
– 1 can (12 oz) of octopus, drained and rinsed
– 2 tablespoons of vegetable oil
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce
– 1 tablespoon of oyster sauce (optional)
– 1 teaspoon of grated ginger
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; stir-fry until the onion is translucent, about 3-4 minutes.
3. Add the octopus and stir-fry for 2-3 minutes, breaking it up with a spatula as needed.
4. Add the soy sauce, oyster sauce (if using), and ginger; stir-fry for an additional minute.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions (if desired) and serve hot.
Cooking Time: 10-12 minutes
Canned Octopus Tacos with Avocado Salsa
Elevate your taco Tuesday game with this unique and delicious combination of canned octopus, crispy tortillas, and creamy avocado salsa. This recipe is perfect for a quick and easy dinner or a seafood-inspired snack.
Ingredients:
– 1 can of octopus (drained and flaked)
– 8-10 corn tortillas
– 1 ripe avocado, diced
– 1 lime, juiced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Optional: cilantro, sour cream, or shredded cheese for garnish
Instructions:
1. In a medium bowl, combine flaked octopus, lime juice, and a pinch of salt. Let it sit for 5-7 minutes.
2. Preheat a non-stick skillet over medium-high heat. Cook tortillas for 30-45 seconds on each side, until slightly charred.
3. Assemble tacos by placing a portion of the octopus mixture onto a tortilla, followed by sliced red onion and chopped jalapeño.
4. Top with diced avocado salsa (see below).
5. Serve immediately and enjoy!
Avocado Salsa:
– Combine 1 ripe avocado, 1 lime juiced, and a pinch of salt in a bowl. Mix until smooth.
Cooking Time: 15-20 minutes
Canned Octopus Paella
Experience the flavors of Spain with this unique twist on traditional paella, featuring canned octopus as a convenient and delicious shortcut.
Ingredients:
– 1 can (6.5 oz) of octopus in oil, drained
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Chopped fresh parsley for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the rice, chicken broth, smoked paprika, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
6. Add the canned octopus, stirring gently to combine.
7. Simmer for an additional 2-3 minutes, allowing the flavors to meld together.
8. Serve hot, garnished with chopped parsley.
Cooking Time: 30-35 minutes
Canned Octopus Bruschetta with Tomatoes
This bruschetta recipe combines the tender texture of canned octopus with the sweetness of fresh tomatoes, all on top of crispy bread. Perfect as an appetizer or snack.
Ingredients:
– 1 can (6 oz) of octopus, drained and flaked
– 4-6 cherry tomatoes, halved
– 2 cloves of garlic, minced
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
– 4-6 baguette slices (toasted)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the garlic, olive oil, salt, and pepper.
3. Add the flaked octopus to the bowl and toss to coat evenly with the garlic mixture.
4. Arrange the toasted baguette slices on a baking sheet.
5. Top each slice with a spoonful of the octopus mixture, followed by a halved cherry tomato.
6. Drizzle the balsamic vinegar over the top.
7. Serve warm or at room temperature.
Cooking Time: 10-12 minutes (including toasting bread)
Canned Octopus Curry with Coconut Milk
This rich and creamy curry is a delicious way to enjoy canned octopus, paired with the warmth of Indian spices and the richness of coconut milk.
Ingredients:
– 1 can of octopus (drained and chopped), 14 oz
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can of coconut milk, full-fat, 14 oz
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add chopped octopus and coconut milk. Stir well to combine.
5. Reduce heat to medium-low and simmer, uncovered, for 10-12 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 15-17 minutes
Canned Octopus and White Bean Salad
This Mediterranean-inspired salad is a flavorful and nutritious twist on traditional seafood salads, featuring tender canned octopus paired with creamy white beans and a tangy dressing.
Ingredients:
– 1 can of octopus (drained and flaked)
– 1 cup of cooked white beans (such as cannellini or Great Northern)
– 1/2 cup of chopped red onion
– 1/4 cup of chopped fresh parsley
– 2 tablespoons of olive oil
– 2 tablespoons of lemon juice
– Salt and pepper to taste
– 1 clove of garlic, minced (optional)
Instructions:
1. In a large bowl, combine the flaked octopus, white beans, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the octopus mixture and toss to combine.
4. Garnish with minced garlic if desired.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes.
Canned Octopus Risotto with Saffron
This unique risotto recipe combines the tender, pre-cooked octopus from a can with the earthy warmth of saffron, creating a rich and creamy dish perfect for a quick weeknight dinner.
Ingredients:
– 1 can (6 oz) of cooked octopus
– 2 cups of Arborio rice
– 4 cups of chicken broth, warmed
– 2 tablespoons of olive oil
– 1 small onion, finely chopped
– 1 clove of garlic, minced
– 1/2 teaspoon of saffron threads, soaked in 2 tablespoons of hot water
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 3 minutes.
2. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
3. Add the warmed chicken broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. Once the risotto is cooked, stir in the pre-cooked octopus, saffron mixture, salt, and pepper.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Canned Octopus Fritters with Dipping Sauce
Canned Octopus Fritters with Dipping Sauce Recipe
Experience the unique flavors of the Mediterranean with these crispy fritters made from canned octopus, served with a tangy dipping sauce.
Ingredients:
– 1 (10 oz) can of octopus, drained and chopped
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 egg, lightly beaten
– Vegetable oil for frying
– Dipping Sauce (see below)
Instructions:
1. In a medium bowl, combine chopped octopus, flour, panko breadcrumbs, paprika, salt, and pepper. Mix well.
2. Add the lightly beaten egg to the mixture and mix until just combined.
3. Using wet hands, shape the mixture into small patties.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the fritters for 3-4 minutes on each side or until golden brown.
5. Drain the fritters on paper towels and serve hot with Dipping Sauce (below).
Dipping Sauce:
– Mix equal parts plain Greek yogurt and mayonnaise
– Add a squeeze of fresh lemon juice
– Season with salt, pepper, and a pinch of paprika
Cooking Time: 12-15 minutes (depending on the size of fritters)
Serve immediately and enjoy!
Canned Octopus Pizza with Arugula
Elevate your pizza game with this unique and flavorful combination featuring canned octopus, fresh arugula, and a hint of Mediterranean flair.
Ingredients:
– 1 (12 oz) can of octopus, drained and chopped
– 1 pre-made pizza crust or 1 package of pizza dough
– 1/2 cup of tomato sauce
– 8 oz mozzarella cheese, shredded
– 1/4 cup of Kalamata olives, pitted
– 1/4 cup of artichoke hearts, drained and chopped
– 1/4 cup of fresh arugula leaves
– Salt and pepper to taste
– Olive oil for brushing crust
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough or use pre-made crust.
3. Spread tomato sauce over the crust, leaving a small border around edges.
4. Top with chopped octopus, mozzarella cheese, olives, and artichoke hearts.
5. Sprinkle fresh arugula leaves on top.
6. Season with salt and pepper to taste.
7. Brush crust with olive oil.
8. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Canned Octopus Ceviche with Lime and Cilantro
Experience the refreshing taste of Mexico with this easy-to-make ceviche recipe, perfect for a quick and delicious snack or appetizer. This canned octopus ceviche is a twist on the classic dish, using convenient and flavorful canned ingredients.
Ingredients:
– 1 can of octopus (drained and flaked), 120g
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped cilantro
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 medium red onion, thinly sliced
Instructions:
1. In a large bowl, combine the flaked octopus, lime juice, and chopped cilantro.
2. Stir gently to combine, making sure the octopus is coated evenly with the lime juice and herbs.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, stir in the salt and black pepper.
5. Garnish with thinly sliced red onion and serve chilled.
Cooking Time: 30 minutes
Canned Octopus Stuffed Peppers
A twist on traditional stuffed peppers, this recipe adds a seafood surprise with canned octopus. The tender, slightly sweet peppers pair perfectly with the savory octopus and flavorful filling.
Ingredients:
– 4 large bell peppers, any color
– 1 (14 oz) can of octopus in water, drained and flaked
– 1/2 cup cooked white rice
– 1/4 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, removing seeds and membranes. Place them in a baking dish.
3. In a medium bowl, combine octopus, cooked rice, onion, garlic, and olive oil. Season with salt and pepper to taste.
4. Stuff each pepper with the octopus mixture, filling to the top.
5. Cover the baking dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Canned Octopus and Chickpea Hummus
Elevate your snack game with this unique and flavorful dip, combining the tender sweetness of canned octopus with the creamy richness of chickpeas.
Ingredients:
– 1 (14 oz) can of octopus, drained and chopped
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1/4 teaspoon salt
– 3 tablespoons olive oil
– Water, as needed
Instructions:
1. In a blender or food processor, combine octopus, chickpeas, tahini, garlic, lemon juice, and salt. Blend until smooth.
2. With the blender or food processor running, slowly pour in olive oil. Continue blending until the dip is creamy and well combined.
3. Add water as needed to achieve desired consistency.
4. Taste and adjust seasoning if necessary.
Cooking Time: 5 minutes (prep time included)
Serve with: Pita chips, vegetables, or crackers for a satisfying snack.
Canned Octopus Fried Rice
Elevate your fried rice game with this unique twist, combining the tender goodness of canned octopus with savory spices and aromatics. This quick and easy recipe is perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 cup cooked rice (preferably day-old)
– 1 can octopus (drained and chopped), 8 oz
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1/2 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until fragrant, about 2 minutes.
3. Add the octopus and stir-fry for 2-3 minutes, breaking up any larger pieces.
4. Add cooked rice to the pan, stirring to combine with the octopus mixture.
5. Add soy sauce and oyster sauce (if using); season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes, until everything is well combined and heated through.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Canned Octopus Soup with Vegetables
This hearty soup combines the tender texture of canned octopus with a variety of colorful vegetables, perfect for a quick and satisfying meal.
Ingredients:
– 1 can (14.5 oz) of octopus in water
– 2 tablespoons of olive oil
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 cup of mixed vegetables (such as carrots, zucchini, and corn)
– 4 cups of chicken broth
– 1 teaspoon of dried oregano
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Drain the canned octopus and add it to the pot along with the diced bell pepper and mixed vegetables.
5. Pour in the chicken broth and stir in the dried oregano.
6. Bring the mixture to a simmer and let cook for 10-12 minutes or until the vegetables are tender.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Summary
Discover the versatility and flavor of canned octopus with these 20 mouthwatering recipe ideas. From quick and easy pasta dishes to international-inspired stir-fries, tacos, and curries, there’s something for every taste bud. Try making Spicy Canned Octopus Pasta, Garlic Butter Canned Octopus Skillet, or Canned Octopus Tapas with Chorizo for a flavorful start. For a lighter option, opt for Canned Octopus Salad with Lemon Dressing or Canned Octopus Bruschetta with Tomatoes. With these recipes, you’ll never tire of the tender and delicious canned octopus.
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.
