Imagine strolling through a bustling coastal market—fresh sea air, vibrant chatter, the captivating aroma of grilled seafood wafting through the air. That’s where my love affair with baby octopus began. This recipe captures that nostalgia, bringing a crispy, delightful twist to your kitchen—perfect for those impromptu dinner parties or just a cozy evening at home.
Steps
- Start by bringing all the braising liquid ingredients to a boil in a large pot, then add the octopus and return to a gentle simmer. Skim off any scum that forms on the surface, and let the octopus cook for about 1 hour, checking for tenderness at the 45-minute mark.
- Once tender, drain the octopus in a colander and remove any remaining bay leaves or onion pieces. Transfer the octopus to a bowl for marinating.
- Prepare the marinade by mixing its ingredients in a bowl, then pour it over the still-warm octopus. Toss to coat, let it cool completely, and refrigerate for 12 to 24 hours to allow the flavors to infuse.
- To crisp the octopus, heat a BBQ hot plate or large skillet over medium-high heat and spread oil across the surface. Cook the octopus for 3 to 5 minutes, rotating to ensure even browning and crispy legs.
- Serve the crispy octopus on a platter, garnished with parsley and chili slices, and accompany it with lemon wedges. Enjoy with bread to soak up the flavorful juices.
Ingredients
- 2 kg / 4 lb baby octopus, rinsed
- Braising Liquid:
- 4 litres / quarts water
- 1 onion, halved, skin on
- 6 garlic cloves, smashed
- 1 tsp black peppercorns (or 1/2 tsp ground pepper)
- 2 tsp cooking salt (kosher salt)
- 3 tbsp lemon juice (or apple cider vinegar)
- 3 parsley stems (with leaves)
- 2 bay leaves, fresh or dried
- Marinade:
- 1/2 cup extra virgin olive oil
- 6 garlic cloves, very finely minced
- 2 tsp lemon zest (from one large lemon)
- 2 tbsp lemon juice
- 1 tsp dried red chili flakes (optional)
- 1/2 tsp each cooking/kosher salt and black pepper
- Cooking & Serving:
- 1 tbsp canola oil (for BBQ or large skillet)
- 2 tsp parsley, finely chopped (optional)
- 1 large red chili, finely sliced (optional)
- Lemon wedges (highly recommended)
FAQ
- How do you ensure the octopus is tender?
- The key to tender octopus is to simmer it on low heat for about an hour. Check its tenderness by tasting a piece. It should be tender but not overly soft. Larger pieces may require a bit more time.
- Can I marinate the octopus for less than 24 hours?
- While it’s possible to marinate for a shorter period, ideally, the octopus should marinate for 12 to 24 hours to fully absorb the flavors. Shorter marination times will result in less flavorful octopus.
- What is the best way to cook the octopus to achieve crispy legs?
- After marinating, cook the octopus on a BBQ or in a skillet over medium-high heat for 4 to 5 minutes. Rotate regularly to ensure even crispiness, particularly on the legs.
- Do I need to clean the octopus before cooking?
- Typically, baby octopus is sold already cleaned, so you just need to rinse it. If frozen, thaw completely and drain any excess water before use.
- What should I serve with crispy marinated baby octopus?
- A Greek salad and crushed potato salad make excellent accompaniments. Crusty bread is also great for mopping up any leftover juices. Add a glass of chilled wine for a perfect summer meal.
Tips
- Ensure you simmer the octopus gently for about an hour to achieve a tender texture. Start checking its tenderness at the 45-minute mark to avoid overcooking, as this can lead to a mushy texture.
- Marinate the octopus for a full 12 to 24 hours to allow the bold Mediterranean flavors to infuse deeply. Shortening the marinating time will result in less flavorful octopus.
- When searing the octopus, focus on getting the legs crispy by cooking them over medium-high heat. Rotate regularly to achieve an even golden color, but prioritize searing the legs for the best texture.
- Utilize the leftover marinade to enhance side dishes like crushed potatoes. Boil the potatoes with the octopus, crush them, and drizzle with the residual marinade for a flavor-packed accompaniment.
Equipment
- Large Pot: For braising the octopus.
- Colander: For draining the octopus after braising.
- BBQ Hot Plate or Large Skillet: For searing the octopus until crispy.
- Tongs: For transferring and rotating the octopus on the BBQ or skillet.
