Fried Octopus with Gremolata Italian Recipe

You can easily prepare tender, delicious octopus very easily in your own kitchen! 


  • 1 Medium Large Octopus, Cleaned
  • 2 Bay Leaves
  • 1/2 Cup Dry White Wine
  • Water
  • 1/2 Cup All-purpose Flour
  • 3 Tablespoons Corn Starch
  • Salt & Pepper
  • Vegetable Oil For Frying


  • 1/4 Cup Fresh Parsley Leaves
  • Zest from 1 Lemon
  • 2 Garlic Cloves


  • 1 Can Chickpeas
  • Juice From 1 Lemon
  • Salt & Pepper
  • 3-4 Tablespoons Olive Oil
  • Salt & Pepper To Taste


  • Place the octopus in a heavy bottom stock pot and add the water and bay leaves.
  • Add about a cup of water and bring to a boil.
  • Cover, and reduce heat to a simmer and cook until the octopus is fork tender, about 45 minutes.
  • While the octopus is braising, chop together the gremolata ingredients, then place in a small bowl.
  • Drain and rinse canned chickpeas and place in a blender or food processor with the lemon, olive oil, salt and pepper.
  • Pulse until smooth.
  • Remove the octopus in the pot from the heat and allow to cool to room temperaturein the covered pot.
  • Take the octopus from the water and pat dry with paper towels.
  • Cut the tentacles off and cut into 2-inch pieces.
  • Cut the head into rings like you would calamari.
  • In a plastic bag, mix together the flour and cornstarch and then season with salt and pepper.
  • Heat an inch or two of oil in a deep frying pan to 375 degrees F.
  • Line a paper plate with paper towels.
  • Place a few pieces of octopus at a time in the bag and shake to lightly coat with the flour mixture.
  • Once the oil is hot, fry a few pieces of octopus at a time until golden brown, this will take just a minute or two.
  • Use a slotted spoon to move the fried octopus pieces to the paper covered plate to drain and finish frying the rest of the octopus in the same manner.
  • Serve the octopus while still warm on a bed of the chickpea puree with the sprinkled gremolata on top.

Fried Octopus with Gremolata Italian Recipe 5 of 5

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