The Perfect Octopus is NOT Boiled in Water
, by Andrea Aroca, 2 min reading time
Discover the chef’s secret to perfectly tender and juicy octopus — no boiling required!
When it comes to cooking, every step matters — but there’s one secret very few share when it comes to achieving tender, juicy octopus: How do you cook it without making it tough or rubbery?
This has been my go-to method in my restaurants for years. And today, I’m sharing it with you so you can recreate it at home.
Boiling it strips away flavor
It may sound counterintuitive, but you don’t need to boil octopus in water.
In fact, doing so can strip away much of its natural flavor and leave you with a tough, overly firm texture.
The best way to preserve its briny essence and soft bite is to cook it dry — in the oven, using a non-stick pot and only its natural juices, enhanced with a few aromatics.
A sealed pot makes all the difference
For this method to work, it’s essential to seal the pot tightly.
This keeps the steam inside, allowing the octopus to cook gently in its own liquid.
The result? A firm yet tender texture — perfect for slicing and marinating in citrus for ceviche.
If you don’t have a lid that seals well, you can use aluminum foil to cover the pot tightly.
Step-by-Step: How to Oven-Cook Octopus Like a Chef
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Preheat your oven to 375°F (190°C).
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Place the cleaned octopus in a non-stick pot — no water needed.
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Add half an onion, two garlic cloves, and a couple of bay leaves.
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Seal the pot well with a tight-fitting lid or aluminum foil.
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Bake in the oven for 1 hour and 30 minutes. Don’t open or uncover it during this time.
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Carefully remove the pot from the oven and transfer the octopus to a bowl with ice water to stop the cooking process.
- Let it cool completely.
Now that you’ve got the perfect cooked octopus, you can dice it and prepare one of the freshest and most flavorful dishes out there: ceviche.
And if you’re ready to give it a go, I’ve got a full Octopus Ceviche recipe waiting for you on my YouTube channel. Not only will you learn how to blend the flavors, but also how to present it like a pro.
