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Baby Octopus

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
Cook Time 1 hour
marinate time 20 minutes
Total Time 1 hour 40 minutes
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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