mezzomediOctopus
Tender, slightly sweet octopus, with a mild marine flavor enhanced by grilling.
A marine mollusk with a rich, slightly sweet taste, octopus has firm flesh that becomes tender after slow cooking. A staple in the Mediterranean, it embodies coastal cuisine and adapts to many preparations, from simple grilling to complex stews.
Best pairings
Olive oil Classic88%Olive oil coats octopus and creates the fundamental pairing of Mediterranean cuisine.
Red bell pepper Classic88%Octopus with red peppers: a classic marriage from the Spanish and Italian coasts.
Smoked paprika Classic85%Octopus and smoked paprika, for pulpo a la gallega.
Potato Classic84%Octopus and potatoes, pulpo a la gallega.
Extra virgin olive oil Classic84%Octopus with olive oil, grilled or in a salad.
Black olive Classic84%Black olives provide an umami flavor that resonates with the flesh of octopus.
Cherry tomato Classic82%Cooked cherry tomatoes create a light sauce perfect for Greek or Italian-style octopus.
White wine Classic82%Dry white wine braises octopus and adds a Mediterranean tangy freshness.
Ouzo Classic80%Ouzo and grilled octopus, the quintessential Greek meze.
Fennel fronds Classic79%Grilled octopus with Mediterranean herbs: fennel dill softens the meaty texture with its aniseed notes.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with octopus?
Octopus pairs especially well with olive oil, red bell pepper, smoked paprika, potato and extra virgin olive oil. Olive oil coats octopus and creates the fundamental pairing of Mediterranean cuisine.
What can I substitute for octopus?
If you don't have it, try: squid, cuttlefish.