Description
This recipe offers a delicious way to prepare baby octopus by braising it in a flavorful aromatic liquid until tender, then marinating and finishing it on a BBQ or stove-top skillet to achieve a crispy, golden finish. The result is a tender yet crispy seafood dish bursting with vibrant lemon, garlic, and chili flavors, perfect for sharing as a sophisticated appetizer or main course.
Ingredients
Scale
Braising Liquid
- 2 kg / 4 lb baby octopus, rinsed
- 4 litres / quarts water
- 1 onion, halved, skin on
- 6 garlic cloves, smashed
- 1 tsp black peppercorns (or substitute 1/2 tsp ground pepper)
- 2 tsp 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 or pressed
- 2 tsp lemon zest (from one large lemon)
- 2 tbsp lemon juice
- 1 tsp dried red chili flakes (optional)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
For Cooking and Serving
- 1 tbsp canola oil (for BBQ hot plate or large skillet)
- 2 tsp parsley, finely chopped (optional)
- 1 large red chili, finely sliced (optional)
- Lemon wedges (highly recommended)
Instructions
- Braising: Combine all braising liquid ingredients in a large pot and bring to a boil over high heat. Add the baby octopus, bring back to a boil, then reduce the heat to low to maintain a very gentle simmer. Skim off any scum from the surface as it appears to keep the broth clear.
- Simmer until Tender: Let the octopus braise gently for 1 hour, checking for tenderness at around 45 minutes by tasting a piece. Continue cooking until the octopus is tender but not falling apart.
- Drain and Prep: Drain the octopus in a colander, removing and discarding the bay leaves, onion, parsley stems, and other solids. Transfer the octopus to a bowl while still hot.
- Marinate: In a separate bowl, whisk together the marinade ingredients. Pour the marinade over the hot octopus and toss well to coat. Allow to cool completely, then cover with cling wrap and refrigerate overnight to infuse flavor.
- Cook to Crispy: Heat a BBQ hot plate or large skillet over medium-high heat. Spread the canola oil evenly. Using tongs, transfer the marinated octopus in batches (if using skillet) or all at once (on BBQ). Spread out and cook for 3 to 5 minutes, turning as needed to brown all sides evenly, especially ensuring the legs become golden and crispy.
- Serve: Arrange the crispy octopus on a serving plate. Sprinkle with chopped parsley and sliced red chili if using. Serve with lemon wedges for squeezing. Enjoy immediately with bread for mopping up the juices or try with crushed potatoes dressed with the marinade for a complete meal.
Notes
- Rinsing the octopus removes any sand or impurities and ensures a cleaner flavor.
- Smashed garlic cloves in the braising liquid impart deep flavor and aroma.
- Skimming the scum during braising keeps the cooking liquid clean and the final dish more palatable.
- Marinating overnight allows the octopus to absorb the bright lemon, garlic, and chili flavors fully.
- If you don’t have a BBQ hot plate, a large skillet works well for crisping the octopus over the stove.
- Serving with bread or crushed potatoes helps soak up the delicious residual marinade and juices.
