Stewed Octopus in aromatic juniper berries, ideal for giving an even more Mediterranean flavour to this dish with a final addition of lemon zest.

Serves 4, Preparation time 20 mins, Cooking time 40 min, Resting time 1 hour 1/2

  • 1 kg Octopus, fresh or frozen
  • about 10 juniper berries
  • 2 bay leaves
  • Salt, to taste
  • Few lemon slices and lemon zest
  • A sprig of chopped parsley


Achieving a soft and not chewy octopus takes time. the trick lies in the resting time after cooking it, as the longer it rests, the more tender it becomes. 

In a high-sided pot full of water, add juniper berries with a few lemon slices and 2 bay leaves, bring it to boil.

As soon as it boils, hold octopus by its head, quickly plunge it 2-3 times until its tentacles curl up.

Keep cooking it over a low flame 40 minutes covering with a lid.

Check if it is cooked by inserting a fork or toothpick, if it fits smoothly then it is ready.

Turn off the heat, leave the lid on and allow the octopus to remain until the water cools completely. During this time the octopus will continue to cook thanks to the heat of the cooking water and will take on the flavour of the aromas.


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