Name: Crispy Marinated Baby Octopus Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 13 h 35 min
Cuisine: Mediterranean
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 1/2 tsp ground black pepper); 2 tsp kosher salt; 3 tbsp lemon juice (or apple cider vinegar); 3 parsley stems with leaves; 2 bay leaves, fresh or dried; 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; 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)

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Introduction

Crispy marinated baby octopus is a delightful dish that combines tender, flavorful seafood with a deliciously crispy exterior. Perfect for grilling or pan-frying, this recipe brings out the best in baby octopus with a bright lemon and garlic marinade.

The image shows a white plate with a serving of grilled small octopus, its tentacles curled and dark brown with a slightly crispy texture. There are bright red sliced chili peppers scattered around, adding a pop of color and some small green herbs sprinkled on top. Yellow lemon wedges sit on the plate, their juicy texture contrasting with the rich grilled octopus. The plate has some olive oil and red pepper flakes drizzled around the food, creating a glossy and spicy look. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 1/2 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
1/2 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 chili flakes (optional)
1/2 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 chili, finely sliced (optional)
Lemon wedges (highly recommended)

Instructions

Step 1: In a large pot, combine water, onion, smashed garlic, black peppercorns, cooking salt, lemon juice, parsley stems, and bay leaves. Bring to a boil over high heat.
Step 2: Add the baby octopus to the boiling liquid. Once it returns to a boil, reduce heat to very low to maintain a gentle simmer. Skim off any scum that rises to the surface.
Step 3: Simmer the octopus gently for about 1 hour, checking for tenderness starting at 45 minutes. The octopus is done when it is tender to the bite.
Step 4: Drain the octopus thoroughly and discard the bay leaves, onion, and parsley stems. Transfer the octopus to a bowl.
Step 5: Prepare the marinade by mixing extra virgin olive oil, minced garlic, lemon zest, lemon juice, chili flakes (if using), salt, and black pepper in a bowl. Pour the marinade over the hot octopus and toss to coat evenly.
Step 6: Allow the octopus to cool completely in the marinade, then cover with cling wrap and refrigerate overnight to soak up the flavors.
Step 7: Heat the BBQ hot plate or a large skillet over medium-high heat and spread canola oil over the surface.
Step 8: Use tongs to place the marinated octopus onto the hot plate or skillet. Cook for 3 to 5 minutes, turning as needed to brown the legs and get a crispy texture all over. If using a skillet, cook in batches to avoid overcrowding.
Step 9: Transfer cooked octopus to a serving plate. Sprinkle with chopped parsley and sliced red chili if desired. Serve immediately with lemon wedges and crusty bread or your favorite side.

Tips & Variations

For added flavor, marinate the octopus overnight to allow the lemon and garlic to penetrate thoroughly.
If you don’t have a BBQ, a cast iron skillet works beautifully to achieve a crispy char.
Serve with crusty bread or crushed potatoes dressed with leftover marinade for a complete meal.
Adjust the chili flakes according to your heat preference or omit entirely for a milder dish.

Storage

Store leftover cooked octopus in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to retain crispiness, or enjoy cold in salads. Avoid microwaving as it can toughen the texture.

How to Serve

A white plate is filled with a large layer of cooked small octopuses with a deep brown color and a slightly crispy texture. Scattered on top are thin rings of bright red chili peppers adding contrast and a few lemon wedges placed around the edge of the plate, providing a fresh yellow and white touch. Some green herbs are sprinkled over the dish, adding a hint of green. The plate rests on a white marbled surface and is accompanied by metal tongs. In the background, another white plate with light-colored gnocchi and herbs is partly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the octopus is tender?

Check for tenderness by nibbling a small piece after about 45 minutes of simmering. It should be easy to bite without toughness or chewiness. Continue simmering if needed.

Can I use frozen baby octopus?

Yes, frozen baby octopus works well. Thaw completely before simmering and proceed with the recipe as directed.