Fried Octopus

Kırmızı biberli ahtapot

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A simple light dish that takes seconds to cook. It makes a delicious meze, light lunch or supper — just alter the quantities accordingly. To tenderize the fresh octopus, throw it repeatedly against a rock, on to the ground or against some other hard surface. Then remove the innards, eyes and beak and pound a few more times.


  • 1 medium-sized octopus, prepared
  • 2 tablespoons olive oil with a little butter
  • 1 tablespoon kırmızı biber
  • 1 tablespoon green olives, stoned and finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • juice of ½ lemon
  • salt and freshly ground black pepper


  • Prepare the octopus, and rinse well. Cut it up into bite-size pieces. Heat the oil and butter in a shallow pan until very hot. Stir in the kırmızı biber and add the octopus, flipping it over and over, as it turns pink. Take the pan off the heat, and quickly toss in the olives, parsley and lemon juice. Season to taste, and serve immediately with bread and a salad.