20 Delicious Pre Cooked Octopus Recipes for Seafood Lovers

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

This tender, smoky octopus gets a bright lift from fresh herbs and zesty lemon—perfect for a fuss-free seafood appetizer or light summer meal.

Ingredients

• 1 lb pre-cooked octopus (thawed if frozen)
• 3 tbsp extra-virgin olive oil, divided
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 1 tsp chopped fresh oregano
• 1 tsp chopped fresh parsley
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• Lemon wedges, for serving

Instructions

1. Pat the octopus dry with paper towels. In a bowl, whisk together 2 tbsp olive oil, lemon juice, lemon zest, garlic, oregano, parsley, smoked paprika, and sea salt. Toss the octopus in the marinade and let sit for 10 minutes.
2. Heat a grill or grill pan over medium-high heat. Brush the grates with the remaining 1 tbsp olive oil. Grill the octopus for 2–3 minutes per side, until lightly charred and warmed through.
3. Transfer to a platter and serve immediately with lemon wedges.

The quick marinade infuses the octopus with herbaceous flavor while the grill adds just the right smoky crunch. Tip: For extra tenderness, score the thicker tentacles lightly with a knife before marinating.

Pre Cooked Octopus Salad with Cherry Tomatoes and Arugula

This bright, briny salad is a breeze to throw together—perfect for a light lunch or impressive appetizer that lets pre-cooked octopus shine.

Ingredients:

• 1 lb pre-cooked octopus, sliced into ½-inch rounds
• 1 pint cherry tomatoes, halved
• 2 cups baby arugula
• ¼ cup red onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. In a large bowl, gently toss the octopus, cherry tomatoes, arugula, and red onion.
2. Drizzle with olive oil and lemon juice, then sprinkle with sea salt and black pepper. Toss again until evenly coated.
3. Let sit for 5 minutes to allow flavors to meld, then garnish with fresh parsley.

The contrast of tender octopus, juicy tomatoes, and peppery arugula makes this salad feel luxurious yet effortless—no cooking required!

Tip: For extra zing, add a pinch of red pepper flakes or a few capers before tossing.

Garlic Butter Pre Cooked Octopus Pasta

This rich, briny pasta dish comes together in minutes, thanks to pre-cooked octopus—perfect for a luxurious weeknight dinner that feels restaurant-worthy.

Ingredients:

• 8 oz linguine (or spaghetti)
• 1/2 lb pre-cooked octopus, sliced into bite-sized pieces
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup dry white wine
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook linguine in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Add octopus and cook for 2 minutes, just to warm through. Pour in white wine and simmer for 1 minute to reduce slightly.
4. Toss in cooked linguine, lemon juice, salt, and black pepper. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Stir in parsley.

The magic here is in the tender octopus—already cooked to perfection—soaking up the garlicky butter sauce without turning rubbery. It’s a seafood lover’s dream with minimal effort!

Tip: For extra depth, add a splash of the octopus’s cooking liquid (if available) along with the pasta water.

Spicy Pre Cooked Octopus Tacos with Lime Crema

These tacos bring tender octopus and zesty lime crema together for a seafood twist that’s bold, bright, and ready in minutes.

Ingredients

• 1 lb pre-cooked octopus, sliced into ½-inch pieces
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp salt
• 8 small corn tortillas, warmed
• 1 cup shredded purple cabbage
• ¼ cup chopped cilantro
• 1 avocado, sliced
• ½ cup sour cream
• 2 tbsp lime juice
• 1 tsp lime zest

Instructions

1. In a bowl, toss the octopus with olive oil, smoked paprika, chili powder, garlic powder, and salt until evenly coated.
2. Heat a skillet over medium-high. Add the octopus and cook for 3–4 minutes, just until crispy at the edges.
3. In a small bowl, mix sour cream, lime juice, and lime zest to make the crema.
4. Assemble tacos: Layer tortillas with cabbage, octopus, avocado, and cilantro. Drizzle with lime crema.

The smoky-spiced octopus pairs perfectly with the cool, tangy crema—a combo that’ll make you forget takeout. Tip: For extra heat, add a dash of hot sauce to the crema!

Pre Cooked Octopus Ceviche with Avocado and Cilantro

This bright, citrusy ceviche turns tender pre-cooked octopus into a refreshing appetizer with creamy avocado and a kick of jalapeño—perfect for impressing guests without the fuss.

Ingredients:

• 1 lb pre-cooked octopus, sliced into ½-inch pieces
• 1 large avocado, diced
• ¼ cup finely chopped red onion
• 1 jalapeño, seeded and minced
• ⅓ cup fresh lime juice (about 3 limes)
• 2 tbsp fresh orange juice
• ¼ cup chopped cilantro
• ½ tsp kosher salt
• Tortilla chips or tostadas, for serving

Instructions:

1. In a large bowl, combine the octopus, red onion, jalapeño, lime juice, orange juice, and salt. Gently toss to coat, then let marinate in the fridge for 15 minutes (no longer, or the octopus will toughen).
2. Fold in the avocado and cilantro just before serving to keep the avocado vibrant.
3. Serve chilled with tortilla chips or over crispy tostadas.

The magic here? The quick citrus marinade “cooks” the dish further without heat, while the avocado adds a buttery contrast to the octopus’s delicate chew.

Tip: For extra zing, add a pinch of Tajín seasoning or a drizzle of hot sauce before serving.

Pre Cooked Octopus Skewers with Chimichurri Sauce

These tender, smoky octopus skewers get a bright, herby kick from zesty chimichurri—perfect for impressing guests with minimal effort!

Ingredients:

• 1 lb pre-cooked octopus tentacles (thawed if frozen)
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup fresh parsley leaves, tightly packed
• 2 tbsp red wine vinegar
• 1 garlic clove, minced
• 1/4 tsp crushed red pepper flakes
• 1/3 cup extra-virgin olive oil
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Prep the octopus: Pat octopus dry, then toss with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Thread onto skewers (about 3 pieces per skewer).
2. Make the chimichurri: In a food processor, pulse 1 cup parsley, 2 tbsp red wine vinegar, 1 minced garlic clove, and 1/4 tsp red pepper flakes until finely chopped. With the motor running, slowly drizzle in 1/3 cup extra-virgin olive oil until combined. Season with a pinch of salt.
3. Grill the skewers: Heat a grill pan or outdoor grill to medium-high. Brush grates with remaining 1 tbsp olive oil. Grill skewers for 2–3 minutes per side until lightly charred and heated through.
4. Serve: Drizzle skewers with chimichurri or serve sauce on the side for dipping.

The contrast of the smoky octopus and the chimichurri’s fresh tang makes every bite irresistible—plus, using pre-cooked octopus cuts the prep time in half!

Tip: For extra-crispy tentacles, press skewers gently with a spatula while grilling.

Pre Cooked Octopus and Potato Stew

This hearty stew combines tender octopus and creamy potatoes in a rich, garlicky tomato broth—a comforting bowl that feels fancy but comes together with minimal effort.

Ingredients:

• 1 lb pre-cooked octopus, sliced into 1-inch pieces
• 1 lb Yukon Gold potatoes, cubed
• 3 tbsp olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 (14.5 oz) can crushed tomatoes
• 2 cups fish or vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat 3 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
2. Add 1 tsp smoked paprika, 1/2 tsp red pepper flakes, and 1 tsp salt, stirring to coat the onions. Pour in crushed tomatoes and 2 cups broth, scraping up any browned bits.
3. Add cubed potatoes, bring to a simmer, and cook uncovered for 15 minutes until potatoes are fork-tender.
4. Gently fold in pre-cooked octopus and simmer for 5 minutes to warm through. Stir in 1/4 cup parsley just before serving.

The magic here? The octopus stays melt-in-your-mouth tender while soaking up the smoky, briny broth—no rubbery texture in sight. Serve with crusty bread to mop up every last drop.

Tip: For extra depth, add a splash of dry white wine with the tomatoes.

Pre Cooked Octopus Pizza with Caramelized Onions

This Pre-Cooked Octopus Pizza with Caramelized Onions is a showstopper—briny, sweet, and packed with umami, all on a crispy homemade crust.

• 1 lb pre-cooked octopus, sliced into 1/2-inch pieces
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup crumbled feta cheese
• 1 tbsp chopped fresh parsley

1. Preheat oven to 475°F. Heat 1 tbsp olive oil in a skillet over medium-low heat. Add the onion and cook for 15 minutes, stirring occasionally, until soft. Stir in the balsamic vinegar, sugar, 1/4 tsp salt, and black pepper. Cook for 5 more minutes until deeply caramelized. Remove from heat.
2. Roll out the pizza dough on a floured surface to a 12-inch round. Transfer to a baking sheet and brush with the remaining 1 tbsp olive oil. Spread the tomato sauce evenly over the dough, then top with mozzarella, caramelized onions, and octopus. Sprinkle with feta.
3. Bake for 12–15 minutes until the crust is golden and the cheese bubbles. Sprinkle with parsley and remaining 1/4 tsp salt.

The contrast of tender octopus, sweet onions, and tangy feta makes every bite unforgettable—plus, using pre-cooked octopus cuts prep time in half.

Tip: For extra smokiness, char the octopus lightly in a hot skillet before adding it to the pizza.

Pre Cooked Octopus Tapas with Smoked Paprika

This Spanish-inspired tapa turns tender octopus into a smoky, garlicky bite that’s perfect for sharing—no fancy skills required!

Ingredients:

• 1 lb pre-cooked octopus (thawed if frozen), tentacles separated
• 3 tbsp extra-virgin olive oil, divided
• 3 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• ½ tsp kosher salt
• ½ tsp lemon zest
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the octopus and sear, turning occasionally, until lightly charred (3–4 minutes). Transfer to a plate.
2. Reduce heat to medium. Add the remaining 1 tbsp olive oil and garlic to the skillet; cook until fragrant (30 seconds). Stir in smoked paprika and salt.
3. Return the octopus to the skillet, tossing to coat in the spiced oil. Cook just until heated through (1–2 minutes).
4. Off heat, drizzle with lemon juice and sprinkle with lemon zest and parsley.

The magic here? Smoky paprika clings to the octopus’s crisp edges, while lemon brightens every bite. Serve with crusty bread to soak up the garlicky oil.

Tip: For extra texture, slice thicker tentacles into coins before searing.

Pre Cooked Octopus Sushi Rolls

These sushi rolls bring a taste of the ocean to your kitchen with tender octopus and creamy avocado—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup sushi rice, cooked and seasoned with 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt
• 4 oz pre-cooked octopus, thinly sliced
• 1/2 ripe avocado, sliced into thin strips
• 2 sheets nori (seaweed)
• 1 tbsp mayonnaise
• 1 tsp sriracha (optional)
• 1 tsp toasted sesame seeds
• 1/2 tsp soy sauce (for dipping)

Instructions:

1. Lay a nori sheet on a bamboo sushi mat. Spread 1/2 cup seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top.
2. Arrange half the octopus slices and avocado strips horizontally in the center of the rice. Drizzle with 1/2 tbsp mayonnaise and 1/2 tsp sriracha (if using).
3. Roll tightly using the mat, sealing the edge with a dab of water. Repeat with the second nori sheet and remaining ingredients.
4. Slice each roll into 8 pieces with a sharp, wet knife. Sprinkle with sesame seeds and serve with soy sauce.

The contrast of the chewy octopus and buttery avocado makes these rolls a standout—no raw fish required!

Tip: For extra flavor, lightly torch the octopus slices before assembling for a subtle smoky touch.

Pre Cooked Octopus Risotto with Saffron

This luxurious risotto turns tender pre-cooked octopus into a showstopper, with golden saffron threads infusing every bite with warmth and depth.

Ingredients:

• 1 cup Arborio rice
• 8 oz pre-cooked octopus, sliced into bite-sized pieces
• 4 cups seafood or chicken stock, kept warm
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 tsp saffron threads
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium. Add shallot and cook for 2 minutes until translucent, then stir in garlic for 30 seconds until fragrant.
2. Add Arborio rice, toasting for 1 minute. Pour in 1/4 cup white wine, stirring until absorbed. Sprinkle in 1/4 tsp saffron.
3. Ladle in 1 cup warm stock, stirring frequently until absorbed. Repeat, adding stock 1/2 cup at a time, for 18–20 minutes until rice is al dente.
4. Gently fold in octopus, 2 tbsp butter, 1/4 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes to warm through.
5. Garnish with parsley and serve immediately.

The saffron’s floral notes and the octopus’s briny sweetness make this risotto feel like a seaside vacation in a bowl. Tip: For extra richness, stir in a splash of cream with the final stock addition.

Pre Cooked Octopus Stir-Fry with Vegetables

This vibrant stir-fry turns tender pre-cooked octopus into a quick, restaurant-worthy meal—perfect for busy weeknights when you want something special without the fuss.

Ingredients:

• 1 lb pre-cooked octopus, sliced into ½-inch pieces
• 2 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 3 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the red bell pepper and snap peas, stirring for 3–4 minutes until crisp-tender. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the garlic and sauté for 30 seconds until fragrant. Toss in the octopus and cook for 2 minutes to warm through.
3. Return the veggies to the skillet. Add soy sauce, honey, smoked paprika, and red pepper flakes (if using). Stir-fry for 1–2 minutes until everything is glossy and well-coated. Season with salt and black pepper to taste.
4. Garnish with parsley and serve immediately.

The smoky-sweet glaze clinging to the octopus and crisp veggies makes this dish feel indulgent, yet it’s ready in under 15 minutes!

Tip: For extra depth, char the bell pepper in a dry skillet for 1–2 minutes before slicing.

Pre Cooked Octopus Paella with Chorizo

This vibrant paella brings together tender octopus and smoky chorizo for a showstopping one-pan meal that’s surprisingly simple to pull off.

Ingredients:

• 2 tbsp olive oil
• 4 oz Spanish chorizo, sliced into ¼-inch rounds
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp saffron threads, crushed
• 1 ½ cups short-grain rice (like Bomba or Arborio)
• 3 cups seafood or chicken stock
• 1 cup canned diced tomatoes, drained
• 1 lb pre-cooked octopus, sliced into 1-inch pieces
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley
• Lemon wedges, for serving

Instructions:

1. Heat 2 tbsp olive oil in a large paella pan or skillet over medium-high. Add chorizo and cook for 2 minutes until lightly crisped. Transfer to a plate.
2. In the same pan, sauté onion and bell pepper for 4 minutes until softened. Stir in garlic, 1 tsp smoked paprika, and ½ tsp saffron, cooking for 30 seconds until fragrant.
3. Add rice, stirring to coat in the spices. Pour in 3 cups stock and diced tomatoes, then bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes (no stirring!).
4. Uncover and nestle in octopus and reserved chorizo. Sprinkle with ½ tsp salt and ¼ tsp black pepper. Cook uncovered for 5 more minutes until liquid is absorbed and rice is tender.
5. Remove from heat, cover with a towel, and let rest for 5 minutes. Garnish with parsley and serve with lemon wedges.

The magic here? Pre-cooked octopus saves time while still delivering that luxurious, briny bite against the smoky chorizo and saffron-infused rice.

Tip: For crispy-bottomed socarrat, increase heat to medium-high for the last 2 minutes of cooking—listen for a faint crackle!

Pre Cooked Octopus Bruschetta with Garlic and Olive Oil

This bruschetta turns tender octopus into a showstopping appetizer with just a few bold ingredients—perfect for impressing guests without the fuss.

Ingredients:

• 1 lb pre-cooked octopus, sliced into ½-inch pieces
• 1 baguette, sliced into ½-inch thick rounds
• ¼ cup extra-virgin olive oil, plus 2 tbsp for drizzling
• 3 garlic cloves, minced (divided)
• 1 tbsp lemon juice
• ½ tsp red pepper flakes
• ½ tsp sea salt
• ¼ cup fresh parsley, finely chopped

Instructions:

1. Toast the bread: Preheat oven to 400°F. Brush baguette slices with 2 tbsp olive oil and bake for 8–10 minutes until golden and crisp.
2. Sizzle the garlic: In a skillet over medium heat, warm ¼ cup olive oil. Add 2 minced garlic cloves and ½ tsp red pepper flakes; cook for 1 minute until fragrant but not browned.
3. Toss the octopus: Add sliced octopus to the skillet and cook for 3–4 minutes, just until heated through. Stir in 1 tbsp lemon juice and ½ tsp sea salt.
4. Assemble: Spoon the octopus mixture onto toasted bread. Top with remaining 1 minced garlic clove and a sprinkle of parsley. Drizzle lightly with extra olive oil.

The magic here? Pre-cooked octopus stays melt-in-your-mouth tender while soaking up the garlicky oil—no rubbery texture in sight.

Tip: For extra zing, add a pinch of lemon zest to the parsley garnish.

Pre Cooked Octopus Soup with Fennel and Tomatoes

This Mediterranean-inspired soup is light yet deeply flavorful, with tender octopus, sweet fennel, and bright tomatoes—perfect for a cozy weeknight dinner.

Ingredients:

• 1 lb pre-cooked octopus, sliced into bite-sized pieces
• 2 tbsp olive oil
• 1 medium fennel bulb, thinly sliced (fronds reserved for garnish)
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, with juices
• 4 cups seafood or vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add sliced fennel and sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Pour in 1 can diced tomatoes with juices, 4 cups broth, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, and 1/2 tsp salt. Bring to a gentle simmer and cook for 15 minutes to meld flavors.
3. Add pre-cooked octopus and simmer for 5 minutes just to heat through. Taste and adjust seasoning if needed.
4. Ladle into bowls and garnish with reserved fennel fronds and chopped parsley.

The magic here? The pre-cooked octopus stays tender while soaking up the smoky, briny broth—no rubbery texture in sight.

Tip: For extra depth, char the fennel slices in a dry skillet before adding them to the pot.

Pre Cooked Octopus Crostini with Ricotta and Basil

These elegant crostini balance briny octopus with creamy ricotta and fresh basil for a bite that’s as impressive as it is simple to assemble.

Ingredients:

• 1 (8 oz) pre-cooked octopus tentacle, thinly sliced
• 1/2 cup whole-milk ricotta
• 1 tbsp extra-virgin olive oil, plus extra for drizzling
• 1/2 tsp lemon zest
• 1/4 tsp red pepper flakes
• 1/4 tsp kosher salt
• 12 (1/2-inch) slices baguette, toasted
• 1/4 cup fresh basil leaves, thinly sliced
• Flaky sea salt, for garnish

Instructions:

1. In a small bowl, stir together ricotta, 1 tbsp olive oil, lemon zest, red pepper flakes, and 1/4 tsp kosher salt until smooth.
2. Spread about 1 tbsp of the ricotta mixture onto each toasted baguette slice. Top with 2–3 slices of octopus.
3. Drizzle lightly with olive oil, sprinkle with basil, and finish with a pinch of flaky sea salt.

The contrast of tender octopus against the crisp crostini and herby ricotta makes this appetizer feel restaurant-worthy—yet it comes together in 15 minutes flat.

Tip: For extra depth, warm the octopus slices briefly in a skillet with a splash of olive oil before assembling.

Pre Cooked Octopus Stuffed Peppers

These stuffed peppers are a showstopper—tender octopus and smoky paprika mingle with sweet roasted peppers for a dish that’s as vibrant as it is flavorful.

Ingredients:

• 4 large bell peppers (any color), halved lengthwise and seeded
• 1 lb pre-cooked octopus, chopped into ½-inch pieces
• 1 cup cooked white rice
• ½ cup canned diced tomatoes, drained
• ¼ cup finely chopped red onion
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup crumbled feta cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Brush the pepper halves with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 15 minutes until slightly softened.
2. Meanwhile, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add red onion and sauté for 3 minutes until translucent. Stir in octopus, rice, diced tomatoes, smoked paprika, garlic powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
3. Flip the peppers cut-side up and divide the filling evenly among them. Sprinkle with feta (if using). Bake for another 15 minutes until the peppers are tender and the filling is heated through.
4. Garnish with fresh parsley before serving.

The contrast of the sweet, charred peppers with the briny octopus and smoky spices makes every bite exciting. Tip: For extra depth, add a splash of white wine to the filling while sautéing!

Pre Cooked Octopus and White Bean Salad

This Mediterranean-inspired salad is a breeze to throw together, with tender octopus and creamy beans soaking up a bright lemon-garlic dressing.

Ingredients:

• 1 lb pre-cooked octopus, sliced into ½-inch pieces
• 1 (15 oz) can white beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a large bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper.
2. Add octopus, white beans, cherry tomatoes, and red onion to the bowl. Gently toss to coat with the dressing.
3. Let the salad sit for 10 minutes at room temperature to let flavors meld.
4. Just before serving, fold in fresh parsley.

The contrast of briny octopus with buttery beans and zesty dressing makes this salad a standout—perfect for a light lunch or impressive appetizer.

Tip: For extra smokiness, quickly char the octopus slices in a hot skillet for 1–2 minutes before adding to the salad.

Pre Cooked Octopus Curry with Coconut Milk

This rich, aromatic curry turns tender pre-cooked octopus into a luscious weeknight meal—ready in under 30 minutes but tasting like it simmered all day.

Ingredients

• 1 lb pre-cooked octopus, sliced into 1-inch pieces
• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped (plus extra for garnish)
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and cook for 3 minutes until soft. Stir in 3 garlic cloves and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add 1 tbsp red curry paste and toast for 30 seconds, stirring constantly. Pour in coconut milk, scraping the pan to dissolve the paste. Bring to a gentle simmer.
3. Stir in 1 tbsp fish sauce and 1 tsp brown sugar. Add octopus and cherry tomatoes; simmer uncovered for 10 minutes to meld flavors.
4. Remove from heat. Fold in 1/4 cup cilantro. Serve with lime wedges for squeezing and extra cilantro on top.

The magic here? Pre-cooked octopus stays melt-in-your-mouth tender while soaking up the creamy, tangy coconut broth.

Tip: For extra depth, char the octopus lightly in a dry pan before adding it to the curry.

Pre Cooked Octopus Fritters with Spicy Aioli

These crispy octopus fritters with spicy aioli are a seafood lover’s dream—tender bites of pre-cooked octopus tucked inside a golden, crunchy shell, perfect for dipping.

• 1 lb pre-cooked octopus, chopped into ½-inch pieces
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• 1 cup cold sparkling water
• 1 large egg, lightly beaten
• Vegetable oil, for frying
• ½ cup mayonnaise
• 1 tbsp hot sauce (like sriracha)
• 1 tsp lemon juice
• ½ tsp garlic powder

1. In a large bowl, whisk together 1 cup all-purpose flour, ½ cup cornstarch, 1 tsp baking powder, 1 tsp smoked paprika, ½ tsp garlic powder, and ½ tsp salt. Pour in 1 cup cold sparkling water and 1 lightly beaten egg, stirring until just combined (a few lumps are fine). Fold in the chopped octopus.
2. Heat 2 inches of vegetable oil in a deep pot to 375°F. Drop tablespoon-sized scoops of batter into the oil, frying in batches for 2–3 minutes until golden and crisp. Drain on paper towels.
3. For the aioli, stir together ½ cup mayonnaise, 1 tbsp hot sauce, 1 tsp lemon juice, and ½ tsp garlic powder. Serve alongside the fritters.

The contrast of the crispy exterior and tender octopus inside is irresistible, and the spicy aioli adds just the right kick. Tip: For extra-crispy fritters, let the batter rest in the fridge for 10 minutes before frying.

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!