Pulpo Al Ajillo

20 mins

2-3 servings


1 pack Wild Caught Mini Octopus
2 tbsps olive oil
3 cloves garlic, minced
2 tbsps lemon juice
Splash of white wine
¼ tsp salt
¼ tsp pepper

Cooking Tip

Best to parboil octopus. This technique is used for cuttlefish and octopus to remove the excess “fishiness” while making it tender as well.

How to parboil: To boiling water, add 1 tbsp of cooking wine or vinegar and octopus. Keep in water for 15-20 seconds then drain on paper towels until thoroughly dry.


  1. Prepare the octopus by parboiling.
  2. Heat the olive oil in a pot over medium heat. Add the garlic and fry until fragrant for about 1 minute.
  3. Add the octopus and saute for 3-4 minutes until tender. Add a splash of white wine and the lemon juice. Season with salt and pepper and add the chopped parsley. Remove from heat. Enjoy!

*This recipe may be used with any of these other Wild Caught products: Whole Squid, Mini Cuttlefish