Description
This recipe features tender baby octopus slow-braised with aromatic herbs and spices, then marinated in a zesty lemon and garlic mixture before being seared to crispy perfection on a BBQ griddle or skillet. The dish is vibrant with fresh parsley, chili flakes, and lemon, making it a delightful seafood appetizer or main course perfect for gatherings or a flavorful meal.
Ingredients
Scale
Braising Liquid
- 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 1/2 tsp ground black 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 or pressed
- 2 tsp lemon zest (from one large lemon)
- 2 tbsp lemon juice
- 1 tsp dried red chili flakes (optional)
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
For Cooking and 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)
Instructions
- Braising the Octopus: In a large pot, combine water, onion, smashed garlic cloves, black peppercorns, salt, lemon juice, parsley stems, and bay leaves. Bring the mixture to a boil over high heat. Add the rinsed baby octopus to the pot and bring back to a gentle boil, then reduce the heat to low to maintain a very gentle simmer. Skim off any scum that accumulates on the surface during cooking.
- Simmer Until Tender: Allow the octopus to gently braise for about 1 hour, checking for tenderness starting at 45 minutes. Test by tasting a small piece; it should be tender and not chewy.
- Drain and Prepare Octopus: Drain the octopus using a colander. Discard the onion, bay leaves, parsley stems, and other solids. Transfer the drained octopus into a large bowl while still hot.
- Marinate the Octopus: In a separate bowl, whisk together extra virgin olive oil, finely minced garlic, lemon zest, lemon juice, dried red chili flakes (if using), salt, and black pepper. Pour this marinade over the hot octopus and toss gently to coat. Allow the octopus to cool completely, cover with cling wrap, and refrigerate overnight to marinate for full flavor development.
- Cook Until Crispy: Preheat a BBQ hot plate or large skillet over medium-high heat. Spread canola oil evenly across the surface. Using tongs, place the marinated octopus on the hot plate or skillet in a single layer without overcrowding, and cook in batches if needed. Cook for 3 to 5 minutes, turning as needed to achieve golden, crispy edges, especially on the octopus legs.
- Serve and Garnish: Transfer the crispy octopus to a serving plate. Sprinkle with finely chopped parsley and sliced red chili if desired. Serve immediately with lemon wedges on the side for squeezing over. This dish pairs wonderfully with crusty bread or crispy crushed potatoes dressed with the leftover marinade as suggested.
Notes
- Note 1: Ensure baby octopus is thoroughly rinsed before cooking to remove any sand or impurities.
- Note 2: Smashing garlic cloves releases more flavor during the braising process.
- Note 4: Allowing the octopus to marinade overnight in the fridge enhances flavor and tenderness.
- Using a BBQ hot plate or a hot skillet helps achieve a deliciously crispy texture on the octopus.
- Serving with lemon wedges is highly recommended to brighten the flavors.
- Leftover marinade can be used as a dressing for crushed potatoes, adding a complementary citrus and garlic flavor to the meal.
- Prep Time: 20 mins
- Cook Time: 1 hour 10 mins
- Category: Seafood
- Method: Braising
- Cuisine: Mediterranean
Keywords: baby octopus, crispy octopus, Mediterranean seafood, braised octopus, grilled octopus, lemon garlic marinade, BBQ octopus
