Ingredients

2 kg (4 lb) baby octopus, rinsed

4 litres (quarts) water

1 onion, halved with skin on

6 garlic cloves, smashed

1 tsp black peppercorns (or ½ 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

½ cup extra virgin olive oil

6 garlic cloves, very finely minced (or use garlic press)

2 tsp lemon zest (from one large lemon)

2 tbsp lemon juice

1 tsp dried red chilli flakes (optional)

½ tsp each cooking/kosher salt and black pepper

1 tbsp canola oil (for BBQ or large skillet)

2 tsp parsley, finely chopped (optional)

1 large red chilli, finely sliced (optional)

Lemon wedges (highly recommended)

Instructions

Step 1: Prepare the braising liquid by combining water, onion, smashed garlic cloves, black peppercorns, cooking salt, lemon juice, parsley stems, and bay leaves in a large pot. Bring to a boil over high heat.

Step 2: Add the baby octopus to the boiling liquid, bring it back to a boil, then reduce heat to low to maintain a very gentle simmer. Skim off any scum that accumulates on the surface.

Step 3: Braise the octopus gently for about 1 hour, checking tenderness at 45 minutes by tasting a small piece. Once tender, drain the octopus in a colander and discard the bay leaves, onion, and other solids. Transfer the octopus to a bowl.

Step 4: In a separate bowl, mix the marinade ingredients: extra virgin olive oil, minced garlic, lemon zest, lemon juice, dried red chilli flakes (if using), salt, and black pepper. Pour the marinade over the warm octopus, toss to coat, and let it cool fully. Cover with cling wrap and marinate overnight in the fridge for best flavor.

Step 5: To cook, heat a BBQ hot plate or a large skillet over medium-high heat. Spread canola oil on the surface. Using tongs, transfer the octopus onto the hot plate or skillet, leaving behind excess oil. Cook for 3 to 5 minutes, turning occasionally, until all sides—especially the legs—are golden and crispy. If using a skillet, cook in 2 to 3 batches to avoid overcrowding.

Step 6: Serve the crispy octopus piled on a plate, sprinkled with chopped parsley and sliced red chilli if desired. Add lemon wedges on the side. Enjoy immediately with bread for mopping up the delicious juices or serve alongside crushed potatoes dressed with some of the marinade.

Tips & Variations

Marinate the octopus overnight to allow the flavors to fully penetrate and develop.

If fresh baby octopus isn’t available, frozen works well—just be sure to thaw properly before cooking.

For a milder dish, omit the dried chilli flakes and fresh red chilli.

Use a cast iron skillet if cooking indoors to get extra crispiness.

Try serving with a squeeze of fresh lemon juice or a splash of your favorite vinegar for added brightness.

FAQs

How do I know when the octopus is cooked properly?

The octopus is done when it becomes tender and easy to bite. You can test by tasting a small piece after about 45 minutes of braising. It should not be tough or rubbery.

Can I skip the marinating step?

While you can skip marinating, the flavors won’t be as developed, and the octopus may not be as tender or flavorful. Marinating overnight is recommended for the best taste and texture.