Jamie Oliver Octopus Recipe

The Jamie Oliver Octopus Recipe is a show-stopping seafood dish packed with bold, smoky flavors and an irresistible Mediterranean flair. Tender chunks of slow-cooked octopus are paired with a rustic Romesco sauce rich in charred peppers, nuts, and sherry vinegar. I was amazed at how approachable and rewarding this recipe was—especially that dramatic final touch of charred tentacles. (inspired by Jamie Oliver)

Ingredients Needed

For the Octopus:

• 1 x 1 kg octopus (double sucker species), defrosted if frozen, from sustainable sources
• olive oil
• 1 onion, chopped
• 4 cloves of garlic, chopped
• 3 bay leaves
• 3 teaspoons sweet smoked paprika
• sea salt and black pepper
• an extra 2 teaspoons sweet smoked paprika, to garnish

For the Romesco Sauce:

• 20 g white bread
• 3 red peppers
• 200 g ripe plum tomatoes
• 30 g blanched almonds
• 30 g skinned hazelnuts
• 2 cloves of garlic
• 2 tablespoons sherry vinegar
• 1 bunch of spring onions
• 1 x 400 g tin of cannellini beans

How To Make Jamie Oliver Octopus Recipe

Start the Flavor Base:

In a large pan, heat 2 tablespoons of olive oil. Add chopped onion, garlic, bay leaves, and 3 teaspoons of smoked paprika. Sauté for a couple of minutes until fragrant—it already smells incredible.

Cook the Octopus:

Add the whole octopus along with a good pinch of sea salt and black pepper. Cover the pot and let it gently simmer for around an hour until the octopus is beautifully tender. This slow cooking is what transforms it from chewy to melt-in-your-mouth.

Char the Veg:

While the octopus simmers, preheat your grill to high. Blitz the bread into crumbs using a blender and set it aside. Oil and season the peppers and tomatoes, then grill them skin-side up until their skins blacken. Once cooled, peel off the charred skins—this adds so much depth to the Romesco sauce.

Make the Romesco:

In a pan, fry the almonds and hazelnuts in a tablespoon of oil until golden. Let them cool. Then fry the breadcrumbs and garlic in another tablespoon of oil until golden too. Blend the tomatoes, peeled peppers, toasted nuts, breadcrumbs, and garlic into a rough paste. Add sherry vinegar, salt, and pepper. A quick 10-second blend at the end smooths everything out just enough.

Finish the Stew:

Once the octopus is tender, remove it from the pot and save the stock. Cut off the tentacles and keep them aside. Open the body and clean it—removing the ink sac, stomach, and eyes—then chop the meat into bite-sized pieces. Stir the chopped octopus into the Romesco sauce along with chopped spring onions, cannellini beans, and about 200 ml of the reserved stock. Heat through gently.

Char the Tentacles:

Get a frying pan smoking hot. Oil and season the reserved tentacles, then sear them for 2 minutes per side until charred and gorgeous. This adds a satisfying contrast in texture.

Serve It Up:

Spoon the stew into bowls, top with the sliced tentacles, and finish with a sprinkle of smoked paprika. It’s vibrant, smoky, and looks like a dish from a fancy seafood bistro.

Why I Love This Recipe

I made this on a weekend when I wanted something a bit different and exciting—it did not disappoint! The octopus turned out so tender, and that Romesco sauce? Absolutely next-level. My partner couldn’t stop raving about the smoky, nutty flavors. This dish is clever, flexible, and looks as impressive as it tastes.

Recipe Tips

• Clean the Octopus Properly: Be thorough when removing the ink sac, eyes, and stomach to avoid bitterness.
• Use Roasted Nuts for Extra Flavor: Toasting them brings out a deeper nutty note in the Romesco sauce.
• Don’t Overblend the Sauce: A slightly chunky texture gives the sauce more character.
• Char the Tentacles Last Minute: This keeps the texture perfect and avoids them becoming chewy.
• Add More Beans or Greens: Cannellini beans are great, but spinach or chickpeas also work beautifully.

How To Store This Jamie Oliver Octopus Recipe

At Room Temperature

Don’t leave it out for more than 1–2 hours. This is seafood, after all.

In the Fridge

Store leftovers in an airtight container for up to 3 days. The flavors actually get better overnight!

In the Freezer

Freeze in single portions for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium heat, adding a splash of water if needed. You can also microwave in short intervals, stirring between blasts.

Nutrition Facts (per serving)

• Calories: 164
• Carbs: 4.4g
• Protein: 30g
• Fat: 2.1g
• Sugar: 1.2g
• Fibre: 0g
• Sodium: 460mg

Let’s Answer a Few Questions!

How do you keep octopus from getting rubbery?
Totally get this concern! The key is slow cooking—let it simmer gently until fork-tender.

Can I make this without a grill?
Yes, you can roast the peppers and tomatoes in the oven at high heat until charred.

What can I use instead of hazelnuts?
Almonds alone work great, or try walnuts for a different twist.

Can I use canned tomatoes?
Fresh is best here for that roasted flavor, but canned plum tomatoes can be used in a pinch.

Is this dish spicy?
Not at all—it’s smoky and rich. Want heat? Add a pinch of chili flakes.

Try More Recipes:

• Jamie Oliver Beef Cheek Ragu
• Jamie Oliver Lamb Shank Recipe
• Jamie Oliver Normandy Pork Casserole