Crispy marinated baby octopus
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr 15 mins
-
Marinating time
1 d
-
Servings
6
-
Calories
394 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Mediterranean, American
Crispy marinated baby octopus
Description
This recipe starts with braising 2 kg of baby octopus in a liquid of water, halved onion with skin, smashed garlic cloves, black peppercorns, kosher salt, lemon juice, parsley, and bay leaves. The octopus is simmered gently for about an hour until tender, checked by tasting. After draining, the bay leaves and aromatics are discarded.
The octopus is then marinated while still warm in extra virgin olive oil combined with finely minced garlic, lemon zest, lemon juice, red chili flakes, salt, and pepper. It is refrigerated overnight to develop flavor. Cooking involves grilling on a hot BBQ or pan-frying in canola oil, ensuring a crispy exterior.
This method keeps the octopus tender and infuses it with bright, aromatic citrus and subtle spice. The dish pairs well with lemon wedges and chopped parsley garnish, suited for casual summer lunches, seafood platters, or grazing boards.
Practical tips include checking tenderness starting at 45 minutes when braising, using frozen octopus to reduce cooking time, and marinating for at least 12 hours for maximum flavor. Leftovers keep refrigerated and may taste better after resting.
Ingredients
- 2 kg / 4 lb baby octopus , rinsed (Note 1)
Braising liquid:
- 4 litres / quarts water
- 1 onion , halved, skin on
- 6 garlic smashed (Note 2, cloves
- 1 tsp black peppercorns (sub 1/2 tsp ground pepper)
- 2 tsp kosher salt cooking salt
- 3 tbsp lemon juice (or apple cider vinegar)
- 3 parsley with leaves, stems
- 2 bay leaf fresh or dried
Marinade:
- 1/2 cup extra virgin olive oil
- 6 garlic very finely minced (or use garlic press, cloves
- 2 tsp lemon one large lemon, zest
- 2 tbsp lemon juice
- 1 tsp dried red chili flakes red pepper flakes), optional
- 1/2 tsp kosher salt each cooking
- 1/2 tsp black pepper each cooking
Cooking & serving:
- 1 tbsp canola oil (for BBQ or large skillet)
- 2 tsp parsley , finely chopped (optional)
- 1 red chili finely sliced (optional, large
- lemon highly recommended, wedges
Instructions
- Braising - Put all the braising liquid ingredients in a large pot and bring to a boil over high heat. Add octopus, bring back up to the boil, then reduce the heat to low so the water is simmering very, very gently. Scoop off and discard scum off the surface when it accumulates.
- Braise 1 hour until tender, first checking at the 45 minute mark, or until octopus is tender (take a little nibble to check!).
- Drain octopus in a colander. Pick out and discard the bay leaves, onion etc. Transfer octopus into a bowl.
- Marinate - Mix marinade ingredients in a bowl. Pour over the octopus (while still hot). Toss, allow to fully cool, cover with cling wrap then marinate overnight in the fridge. (Note 4)
- Cook until crispy (BBQ) - Heat a BBQ hot plate on medium high until hot. Spread oil across the hot plate. Use tongs to transfer the octopus onto the BBQ (leave residual oil behind), spread out and cook for 3 to 5 minutes, rotating as needed to brown all over, and most especially ensuring the legs are golden and crispy. (Stove - use a large skillet, cook in 2 or 3 batches).
- Serve - Pile octopus on a plate. Sprinkle with parsley and chilli, add lemon wedges. EAT and be happy! Serve with bread for mopping or see Note 4 for crushed potatoes pictured in post dressed with residual marinade.
Notes
- Use frozen baby octopus thawed well before cooking for easier preparation; peeling skin is unnecessary.
- Check tenderness starting at 45 minutes when braising to avoid overcooking and mushiness.
- Marinate the octopus for a minimum of 12 hours, up to 24 hours, to fully infuse flavors.
- Adding boiled and crushed baby potatoes to the braising liquid in the last 30 minutes yields a flavorful side, using the residual marinade as sauce.
- Leftover octopus can be stored in the fridge for 2 to 3 days and often tastes even better the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394cal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 50g | 100% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 160mg | 53% |
| Sodium | 1777mg | 74% |
| Potassium | 1241mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 609IU | 12% |
| Vitamin C | 23mg | 26% |
| Calcium | 218mg | 22% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
