Crispy Marinated Baby Octopus Recipe
This recipe for crispy marinated baby octopus features tender octopus braised in aromatic broth with onion, garlic, and bay leaves, then marinated overnight in a vibrant lemon, garlic, and chili-infused olive oil. Finally, the octopus is cooked on a BBQ hot plate or skillet until irresistibly golden and crispy, making for a delicious seafood treat perfect for sharing with lemon wedges and fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 13 hours 35 minutes
- Yield: Serves 6 to 8 1x
- Category: Seafood
- Method: Braising
- Cuisine: Mediterranean
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 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 kosher salt
- 1/2 tsp black pepper
For Cooking and Garnish
- 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: In a large pot, combine water, onion, smashed garlic cloves, black peppercorns, kosher salt, lemon juice, parsley stems, and bay leaves. Bring the mixture to a boil over high heat. Add the rinsed baby octopus and return to a boil. Reduce the heat to low and let the water simmer very gently. Skim off any scum that forms on the surface to keep the broth clear.
- Braise Until Tender: Continue braising the octopus for about 1 hour, checking for tenderness at the 45-minute mark. Test by nibbling a piece to ensure it is tender but not overcooked.
- Drain and Prepare for Marinating: Drain the octopus in a colander, discarding the bay leaves, onion, and other solids. Transfer the octopus to a large bowl while still warm.
- Marinate: In a separate bowl, mix the extra virgin olive oil, minced garlic, lemon zest, lemon juice, dried chili flakes (if using), kosher salt, and black pepper to create the marinade. Pour this over the warm octopus and toss to coat thoroughly. Allow the octopus to cool completely, then cover with cling wrap and refrigerate overnight to develop flavor.
- Cook Until Crispy (BBQ or Stove): For BBQ: Heat a BBQ hot plate on medium-high until hot. Spread canola oil evenly across the hot plate. Using tongs, transfer the marinated octopus onto the BBQ, spreading it out. Cook for 3 to 5 minutes, rotating as needed to achieve even browning and crispy legs. For stove-top: Heat a large skillet over medium-high heat, add the canola oil, and cook the octopus in 2 or 3 batches until golden and crispy.
- Serve: Pile the crispy octopus onto a serving plate. Sprinkle with finely chopped parsley and sliced red chili if desired. Serve with fresh lemon wedges for squeezing over the top. Enjoy alongside bread for mopping up the flavorful oils or pair with crushed potatoes dressed with the residual marinade for a complete meal.
Notes
- Note 1: Ensure baby octopus is well rinsed before braising to remove any grit or impurities.
- Note 2: Smashed garlic releases more flavor into the braising liquid.
- Note 3: The gentle simmer is key to tender octopus without toughness.
- Note 4: Marinating overnight enhances the flavor depth and tenderness. Serve with bread or crushed potatoes for best experience.
- The red chili flakes in the marinade are optional for those who prefer a bit of heat.
Keywords: crispy baby octopus, marinated octopus, braised octopus, Mediterranean seafood, grilled octopus, lemon garlic octopus
