Don’t be intimidated — you can absolutely master cooking octopus at home. The bouncy flesh, versatile flavour and impressive aesthetics make octopus a perfect option to easily impress at your next dinner party, or just add some seafood excitement to a weeknight pasta or salad. With a quick cook on a hot barbecue or a long, slow braise in wine and aromatic herbs, octopus becomes a satisfying seafood favourite.
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Here, we’ve gathered our favourite octopus recipes for you — including a Greek octopus recipe from Hellenika owner Simon Gloftis, an Italian octopus recipe from Guy Grossi, and a Spanish octopus recipe from Firedoor chef Lennox Hastie.
Wild caught off Western Australia, Fremantle Octopus is responsibly sourced for culinary greatness, and now available in a retail pack for the home chef wanting to enjoy these delicate ocean-flavoured tentacles.
Ready cooked in a sous vide and with cooking juices included, they are perfect to put straight on the barbecue, pan-fry, or simply slice to top a pizza, stir through pasta or scatter through a salad.
Find Fremantle Octopus cooked tentacles at Coles and select gourmet retailers across Australia.
Octopus might not be the easiest dish to make, especially when a hibachi is involved. But this recipe by Paul Greenham of Si Paradiso fame is worth it.
Inspired by the flavours of tiella di Gaeta, a Roman pie, this octopus dish from Guy Grossi’s restaurant Garum is full-flavoured and visually stunning, to boot.
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