Are you tired of the same old cooking routine? Look no further! Canned octopus is a game-changer for busy cooks, offering a convenient and delicious way to add some excitement to your meals. With its tender texture and rich flavor, it’s perfect for whipping up quick and easy recipes that will please even the pickiest eaters.
In this article, we’ll dive into 20 mouth-watering canned octopus recipes that are sure to satisfy your cravings. From spicy pasta dishes to flavorful tapas and more, these recipes showcase the versatility of canned octopus and offer plenty of inspiration for your next meal prep or dinner party. Whether you’re a seasoned chef or a culinary newbie, there’s something on this list for everyone.
Spicy Canned Octopus Pasta
Spicy Canned Octopus Pasta: A Twist on Classic Pasta Dishes
This recipe combines the convenience of canned octopus with the bold flavors of Korean chili flakes and garlic, creating a spicy and savory pasta dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 cup cooked pasta (such as spaghetti or linguine)
– 1/2 cup canned octopus, drained and chopped
– 2 cloves garlic, minced
– 1 teaspoon Korean chili flakes (gochugaru)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add chopped octopus and Korean chili flakes. Stir-fry for 2-3 minutes until the octopus is well coated with the spice mixture.
4. Combine cooked pasta and octopus mixture in a large bowl. Toss to combine.
5. Season with salt and pepper to taste. Top with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Garlic Butter Canned Octopus Skillet
This recipe transforms canned octopus into a flavorful and savory skillet dish, perfect for a quick weeknight dinner. With the addition of garlic butter, this meal is sure to become a new favorite.
Ingredients:
– 1 (14 oz) can of octopus, drained and chopped
– 2 cloves of garlic, minced
– 2 tbsp unsalted butter
– 1/4 cup white wine (optional)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the butter in a large skillet over medium-high heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped octopus and cook for 3-4 minutes, stirring occasionally.
4. If using white wine, add it to the skillet and stir to combine. Cook for an additional 2 minutes.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Canned Octopus and Potato Salad
A refreshing twist on traditional potato salad, this recipe incorporates canned octopus for a protein-packed side dish perfect for summer gatherings or picnics.
Ingredients:
– 1 (6 oz) can of octopus, drained and flaked
– 2 large potatoes, peeled and diced
– 1/4 cup of mayonnaise
– 2 tablespoons of Dijon mustard
– 1 tablespoon of chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Boil the diced potatoes in salted water until tender, about 10-12 minutes.
2. Drain the potatoes and let them cool slightly.
3. In a large bowl, combine the flaked octopus, mayonnaise, Dijon mustard, and chopped parsley.
4. Add the cooled potatoes to the bowl and mix gently until well combined.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes (including boiling time)
Tangy Canned Octopus Ceviche
This refreshing and flavorful recipe combines the tender texture of canned octopus with the brightness of citrus and spices, perfect for a light and satisfying snack or appetizer.
Ingredients:
– 1 (10 oz) can of cooked octopus
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup diced fresh mango
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp chopped cilantro
– Salt to taste
Instructions:
1. Drain the canned octopus and rinse with cold water.
2. In a medium-sized bowl, combine the octopus, lime juice, red onion, mango, jalapeño, and cilantro.
3. Stir gently to combine, being careful not to break up the octopus.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: 0 minutes (ready in no time!)
Canned Octopus Tapas with Chorizo
Tapas, small plates of savory delight, are a staple of Spanish cuisine. This recipe combines the tender texture of canned octopus with the spicy kick of chorizo for a flavorful and satisfying snack.
Ingredients:
– 1 can of octopus (drained and flaked)
– 4-6 slices of chorizo
– 1/2 cup of olive oil
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a small skillet over medium heat.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the chorizo slices and cook for 2-3 minutes, until crispy.
4. Add the flaked octopus to the skillet and stir to combine with the chorizo and garlic.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Mediterranean Canned Octopus Stew
This hearty stew is a twist on traditional Mediterranean cuisine, using canned octopus as the star of the show. A flavorful and comforting dish perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 can (6 oz) octopus in water, drained
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup canned crushed tomatoes
– 1/4 cup white wine (optional)
– 1/4 cup water
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add crushed tomatoes, white wine (if using), water, oregano, salt, and pepper. Stir to combine.
4. Add octopus; simmer for 10-12 minutes or until heated through.
5. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 15-20 minutes
Canned Octopus Fried Rice
Get a taste of the ocean with this quick and easy recipe that combines the savory flavor of canned octopus with the comfort of fried rice.
Ingredients:
– 1 cup cooked rice (preferably day-old)
– 1/2 cup canned octopus, drained and chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; stir-fry until they’re translucent.
3. Add the chopped octopus; cook for 2-3 minutes, stirring occasionally.
4. Add the cooked rice to the skillet; stir-fry for about 5 minutes, breaking up any clumps with a spatula.
5. Add the soy sauce and season with salt to taste.
6. Transfer the fried rice to a serving platter; garnish with chopped scallions (if using).
Cooking Time: 15-20 minutes
Creamy Canned Octopus Risotto
This comforting risotto recipe combines the tender sweetness of canned octopus with a rich and creamy sauce, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 can (6 oz) octopus, drained and chopped
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
5. Add 1/2 cup of warmed broth and stir until absorbed. Repeat this process, adding broth in 1/2 cup increments, until the rice is cooked and creamy (about 20-25 minutes).
6. Stir in the chopped octopus, Parmesan cheese, and heavy cream. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Canned Octopus Tacos with Lime Crema
This recipe is a creative take on traditional taco fillings, featuring the unique flavor and texture of canned octopus. Paired with a zesty lime crema, this dish is sure to delight your taste buds.
Ingredients:
– 1 (14 oz) can of octopus, drained and chopped
– 1/2 cup lime crema (see below for recipe)
– 8-10 corn tortillas
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– 1/4 teaspoon salt
Instructions:
1. In a medium bowl, combine the chopped octopus, lime crema, cilantro, and jalapeño pepper. Mix well to combine.
2. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble the tacos by spooning the octopus mixture onto a warmed tortilla and topping with any desired additional toppings (such as diced tomatoes, shredded lettuce, or crumbled queso fresco).
4. Serve immediately and enjoy!
Cook Time: 5 minutes
Zesty Canned Octopus Bruschetta
Elevate your appetizer game with this unique and flavorful twist on traditional bruschetta. The combination of sweet canned octopus, tangy tomatoes, and zesty garlic will leave your guests wanting more.
Ingredients:
– 1 (6 oz) can of octopus in tomato sauce, drained and flaked
– 4-6 baguette slices
– 2 large cloves of garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup freshly chopped parsley
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush baguette slices with olive oil and toast for 5-7 minutes or until lightly browned.
3. In a small bowl, mix together flaked octopus, minced garlic, salt, and pepper.
4. Top toasted baguette slices with the octopus mixture, cherry tomatoes, and chopped parsley.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Canned Octopus and Chickpea Curry
This recipe combines the tender texture of canned octopus with the creamy richness of chickpeas, all wrapped up in a flavorful curry sauce. Perfect for a quick and easy weeknight dinner or a special occasion.
Ingredients:
– 1 can (10 oz) of octopus, drained and flaked
– 1 can (15 oz) of chickpeas, drained and rinsed
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) of coconut milk
– Salt and pepper to taste
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and garlic, cook until softened (5 minutes).
3. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add flaked octopus and chickpeas. Stir to combine.
5. Pour in coconut milk and stir well.
6. Reduce heat to low, simmer for 10-15 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Grilled Canned Octopus with Herb Marinade
Elevate your seafood game with this simple and flavorful recipe that transforms canned octopus into a grilled delight. Perfect for a quick weeknight dinner or a summer barbecue.
Ingredients:
– 1 can of octopus (drained and rinsed)
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh oregano
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, lemon juice, garlic, parsley, oregano, salt, and pepper.
3. Add the octopus to the marinade and mix well.
4. Place the marinated octopus on the grill and cook for 2-3 minutes per side, or until slightly charred and cooked through.
5. Serve hot with your favorite sides.
Cooking Time: 6-8 minutes
Canned Octopus Paella
Looking for a quick and flavorful paella recipe? Look no further! This Canned Octopus Paello combines the convenience of canned octopus with the traditional Spanish flavors you know and love.
Ingredients:
– 1 can (6.5 oz) octopus in oil, drained
– 1 cup uncooked rice
– 2 cups chicken broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent (3-4 minutes).
3. Add the garlic and cook for an additional minute.
4. Stir in the rice, chicken broth, and saffron mixture. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is cooked.
6. Add the canned octopus and stir to combine.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Canned Octopus and Avocado Sushi Rolls
Combine the tender taste of canned octopus with the creamy richness of avocado for a unique sushi roll experience.
Ingredients:
– 1 can of cooked octopus (drained)
– 2 ripe avocados
– 1/2 cup cooked Japanese short-grain rice
– 1 sheet of nori seaweed
– Optional: soy sauce, sesame seeds, and sliced green onions for garnish
Instructions:
1. Cut the canned octopus into small pieces.
2. Mash the avocado in a bowl until smooth.
3. Prepare the sushi rice according to package instructions.
4. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
5. Place 2-3 pieces of octopus in the middle of the rice.
6. Spoon the mashed avocado on top of the octopus.
7. Roll the nori and filling tightly but gently using your fingers or a bamboo sushi mat.
8. Slice into individual pieces, if desired.
Cooking Time: None (all ingredients are pre-cooked)
Enjoy your Canned Octopus and Avocado Sushi Rolls!
Canned Octopus Stuffed Peppers
Add a twist to traditional stuffed peppers with this unique recipe that combines the convenience of canned octopus with flavorful bell peppers. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 can of octopus (drained and flaked)
– 4 large bell peppers, any color
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup cooked white rice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, mix together flaked octopus, chopped onion, minced garlic, cooked rice, and olive oil.
4. Stuff each pepper with the octopus mixture, filling to the top.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 25-30 minutes or until bell peppers are tender.
7. Remove foil and bake an additional 10-15 minutes if using mozzarella cheese.
Cooking Time: 35-40 minutes
Canned Octopus and Tomato Gazpacho
This refreshing soup combines the tender flavors of canned octopus with the sweetness of ripe tomatoes, perfect for a quick and satisfying meal on a warm day.
Ingredients:
– 1 can of octopus (drained and flaked)
– 2 cups of fresh tomatoes, diced
– 1/4 cup of chopped red onion
– 1/4 cup of chopped cucumber
– 1/4 cup of chopped bell pepper
– 2 tablespoons of olive oil
– Salt and pepper to taste
– 2 cloves of garlic, minced (optional)
Instructions:
1. In a large bowl, combine flaked octopus, diced tomatoes, red onion, cucumber, and bell pepper.
2. Drizzle with olive oil and season with salt, pepper, and garlic (if using).
3. Stir well to combine.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold, garnished with chopped fresh herbs or a dollop of sour cream (optional).
Cooking Time: 10-15 minutes (prep time) + chilling time
Enjoy your delicious and easy Canned Octopus and Tomato Gazpacho!
Canned Octopus and Quinoa Bowl
A flavorful and nutritious bowl that combines the tender goodness of canned octopus with the nutty taste of quinoa, perfect for a quick and easy meal.
Ingredients:
– 1 can of octopus (drained and flaked), about 8 oz
– 1 cup of quinoa, rinsed and drained
– 2 cups of water or vegetable broth
– 1 tablespoon of olive oil
– Salt to taste
– Optional: chopped green onions, lemon wedges, and/or diced tomatoes for garnish
Instructions:
1. Cook the quinoa according to package instructions using 2 cups of water or vegetable broth.
2. In a large skillet, heat the olive oil over medium-high heat. Add the flaked octopus and cook for about 3-4 minutes, stirring occasionally, until heated through.
3. Fluff the cooked quinoa with a fork and transfer it to a bowl. Top with the heated octopus, season with salt to taste, and garnish as desired.
Cooking Time: 20-25 minutes
Canned Octopus Fritters with Aioli
Elevate your snack game with these addictive fritters made from canned octopus, crispy breadcrumbs, and a hint of spice. Serve them with a side of creamy aioli for dipping.
Ingredients:
– 1 (14 oz) can of octopus, drained and flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Aioli ingredients: 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 minced garlic clove
Instructions:
1. In a bowl, mix together octopus, panko breadcrumbs, Parmesan cheese, egg, salt, and pepper until just combined.
2. Divide the mixture into 8-10 portions. Shape each portion into a ball and then flatten slightly into fritter shape.
3. Heat olive oil in a non-stick skillet over medium heat. Cook fritters for 3-4 minutes on each side, or until golden brown and crispy.
4. Serve warm with aioli (mix mayonnaise, lemon juice, and garlic clove). Enjoy!
Cooking Time: 15-20 minutes
Canned Octopus and Olive Tapenade
This classic Provençal-inspired appetizer combines the tender texture of canned octopus with the rich flavors of olive tapenade. Perfect for a quick and elegant gathering, this recipe is easy to prepare and sure to impress.
Ingredients:
– 1 can of octopus (drained and rinsed)
– 1/4 cup of olive tapenade
– 1 tablespoon of freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Drain the canned octopus and rinse with cold water.
2. In a small bowl, mix together the olive tapenade and lemon juice until smooth.
3. Add the drained octopus to the bowl and gently toss to coat with the tapenade mixture.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves if desired.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Canned Octopus Pizza with Fresh Basil
Discover a unique twist on traditional pizza with the rich flavor of canned octopus. This unexpected combination is surprisingly delicious and easy to make.
Ingredients:
– 1 can of octopus (drained and chopped)
– 1 pre-made pizza crust
– 1 cup of tomato sauce
– 8 oz mozzarella cheese, shredded
– 1/4 cup of fresh basil leaves, chopped
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza crust and spread tomato sauce evenly.
3. Top with chopped octopus, mozzarella cheese, and a sprinkle of salt and pepper.
4. Brush the crust with olive oil and bake for 12-15 minutes or until the crust is golden brown.
5. Remove from oven and top with fresh basil leaves.
6. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Summary
Discover 20 mouth-watering recipes that highlight the versatility of canned octopus! From spicy pasta to Mediterranean stews, these quick and easy dishes are perfect for busy cooks. Try Spicy Canned Octopus Pasta, Garlic Butter Canned Octopus Skillet, or Tangy Canned Octopus Ceviche. You’ll also find international inspiration with Canned Octopus Tacos with Lime Crema, Canned Octopus Paella, and more! With these flavorful recipes, you can elevate your meal prep game and impress your friends with your culinary skills.
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