Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Boil 1 kilogram of cleaned octopus in a large pot of water for 45-60 minutes until it is very tender.

2. 2

   Drain the tenderized octopus, let it cool completely, then slice it into bite-sized pieces.

3. 3

   In a medium bowl, combine 100 ml fresh lemon juice, 50 ml olive oil, 4 minced garlic cloves, 2 teaspoons cumin powder, 1 teaspoon coriander powder, 0.5 teaspoon chili flakes, 1 teaspoon salt, and 0.5 teaspoon black pepper.

4. 4

   Add the sliced octopus to the marinade mixture, ensuring all pieces are well coated, and let it marinate for 15 minutes at room temperature.

5. 5

   Heat the remaining 30 ml of olive oil in a large frying pan or skillet over high heat until it shimmers and is nearly smoking.

6. 6

   Add the marinated octopus to the hot pan in a single layer, flash-frying it for 2-3 minutes until the pieces are lightly browned and slightly crispy on the edges.

7. 7

   Remove the flash-fried octopus from the pan and immediately sprinkle it with 30 grams of freshly chopped parsley before serving hot.

8. 8

   Serve this Egyptian flash-fried octopus dish as an appetizer or a light main course with extra lemon wedges.