Crispy baby Octopus

Crispy Baby Octopus

FAQ

Chef’s Tips

• Gentle simmer = tender octopus
• Frozen octopus works best, being previously frozen helps jumpstart the tenderizing
• Don’t forget to check the baby octopus at 40–45 min
• Marinade is optional: The braise already flavorus and tenderizes the octopus. The 20-minute marinade adds an extra zesty punch.
• Crisp vs. tender: High heat and minimal movement give the best golden crust. Don’t overcrowd the pan.

Serving Sauce Options

• Chili Lemon: Olive oil, garlic, lemon zest & juice, chili flakes, salt & pepper
• Chimichurri: Fresh herbs, garlic, vinegar, olive oil
• Puttanesca: Tomatoes, olives, capers, garlic, chili, sometimes anchovies

Crispy Baby Octopus

Wife with the Knife

Tender baby octopus, braised low and slow, then marinated to soak up bold flavours before getting crisped to golden perfection in a skillet or on the BBQ. Finish with your favourite sauce, and served with crusty bread or smashed potatoes to catch every last drop. Simple, fun, and seriously crave-worthy.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

marinate time 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Appetizer, Seafood platter, starter

Cuisine Mediterranean

Ingredients

  

• 1.5-2 kg baby octopus thawed if frozen

Braising Liquid

• 4 litres water
• 1 onion halved (skin on)
• 6 garlic cloves smashed (skin on)
• 1 tsp black peppercorns or ½ tsp ground
• 2 tsp kosher salt
• 3 tbsp lemon juice or apple cider vinegar
• 3 parsley stems & leaves
• 2 bay leaves

Marinade

• ½ cup extra virgin olive oil
• 6 garlic cloves very finely minced (or use a garlic press)
• 2 tsp lemon zest from 1 large lemon
• 2 tbsp lemon juice
• 1 tsp dried red chili flakes optional
• ½ tsp kosher salt
• ½ tsp black pepper

For Crisping

• 1-2 tbsp olive oil or butter

Optional Serving Sauces & Garnish

• Fresh herbs
• Lemon wedges
• Sliced Vadalia onions
• Chili Lemon
• Chimichurri
• Puttanesca

Instructions

 

• Add all the ingredients of the braising liquid to a boil.
• add the octopus to the braising liquid, cover and simmer on reduced low heat for 30–40 min until tender.
• Remove octopus from braising liquid and let cool slightly.
• Toss gently in the marinade for 20 minutes.
• Heat a skillet or grill over medium-high.
• Add olive oil or butter, then sear the octopus until golden and crispy on the outside (2–4 min per side).
• Drizzle with your sauce of choice.
• Serve with crusty bread or smashed potatoes.
• Garnish with fresh herbs, lemon wedges and/or freshly sliced vadalia onions if desired.
• Enjoy!

Notes

• Leftovers: Store cooked octopus in an airtight container in the fridge for up to 2 days.
• Cold or chilled: Totally tasty cold, great for salads, antipasto boards, or straight from the fridge.
• Reheating: Warm gently in a skillet or oven to bring back crispiness; avoid the microwave.
• Make-ahead: Braise and marinate ahead of time, then crisp just before serving.

 

 

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