Peppers in olive oil with octopus

El Rey del Pulpo > Octopus Recipes > Around The World > Peppers in olive oil with octopus
esgarraet valenciano

Pepper in olive oil are a perfect starter for the summer months, since it’s a fresh, flavorful, and easy to prepare recipe. But it’s also great for the holidays, since it can be pulled together in a flash and is sure to impress. Will you join us and prepare these of peppers in olive oil?

  • To share: Serves 4
  • Difficulty: Low
  • Time: 70 min
  • Serve as: Appetizer
  • Calories: 176 Kcal/serving



For four:

1 package el Rey del Pulpo precooked half octopus

4 large red bell peppers

3 cloves garlic

Olive oil



  • Start preparing you pepper in olive oil by roasting the peppers. Preheat the oven to 350°F. Wash and dry the peppers. Then, place them in a baking dish with enough room so they aren’t crowded. Bake for approximately 40 minutes, until the skin turns black. Halfway through baking, turn them so they cook evenly on all sides.
  • Remove the peppers from the oven and cover the dish with aluminum foil for 20 minutes; this will allow the peppers to sweat and will make it easy to remove the skin.
  • When they’ve cooled, peel them and remove all seeds. Then cut into strips.
  • Thinly slice the garlic. Slice the octopus.
  • In a bowl, mix all of the ingredients together, adding a good glug of olive oil and a pinch of salt.
  • Cover and allow to marinate in the refrigerator for at least 4 hours before serving.


Use peppers that are roughly the same width. We recommend selecting good dark red/brownish peppers; they are usually meatier, sweeter, and juicier.

If you want to save time, you can use jarred roasted peppers, but they must be high quality.

Serve this dish with a loaf of bread with a good crumb.

If you want to try riffs on other traditional recipes made with octopus, we recommend this delicious gourmet Caprese salad with octopus.

And if you prefer lighter fare, try this warm salad with octopus, or this mouth-watering octopus salad with potatoes.

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