Introduction
Experience the deep flavors and delightful texture of baby octopus with this simple yet elegant recipe. This dish makes for a great appetizer or main course, perfect for a summer BBQ or any gathering. The secret lies in the meticulous preparation and marination, which infuses the octopus with vibrant flavors.
Detailed Ingredients with measures
For the Octopus:
2 kg (4 lb) baby octopus, rinsed
For the Braising Liquid:
4 liters (quarts) water
1 onion, halved, skin on
6 garlic cloves, smashed
1 teaspoon black peppercorns (or ½ teaspoon ground pepper)
2 teaspoons cooking salt (kosher salt)
3 tablespoons lemon juice (or apple cider vinegar)
3 parsley stems (with leaves)
2 bay leaves, fresh or dried
For the Marinade:
½ cup extra virgin olive oil
6 garlic cloves, very finely minced (or use a garlic press)
2 teaspoons lemon zest (from one large lemon)
2 tablespoons lemon juice
1 teaspoon dried red chili flakes (optional)
½ teaspoon each cooking/kosher salt and black pepper
For Cooking & Serving:
1 tablespoon canola oil (for BBQ or large skillet)
2 teaspoons parsley, finely chopped (optional)
1 large red chili, finely sliced (optional)
Lemon wedges (highly recommended)
Prep Time
Preparation Time: 15 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour
Total Time: 12 to 24 hours for marinating plus 1 hour for cooking
Yield: Serves 6-8 people
Detailed Directions and Instructions
Braising the Octopus:
– In a large pot, combine all the braising liquid ingredients and bring to a boil over high heat.
– Add the rinsed baby octopus to the pot. Once the liquid returns to a boil, reduce the heat to low, ensuring the water is gently simmering.
– Occasionally skim off any scum that forms on the surface.
– Allow the octopus to simmer for approximately 1 hour, checking for tenderness at the 45-minute mark. The octopus should be tender but not mushy.
Draining and Preparing for Marinade:
– Once tender, drain the octopus in a colander.
– Remove and discard the bay leaves, onion, and other solids from the braising liquid.
– Transfer the drained octopus to a bowl.
Marinating the Octopus:
– In a separate bowl, mix together all the marinade ingredients until well combined.
– Pour the marinade over the warm octopus, ensuring each piece is well-coated.
– Allow the octopus to cool completely.
– Cover the bowl with cling wrap and refrigerate, letting it marinate for 12 to 24 hours. This marination period enhances the flavor.
Cooking the Marinated Octopus:
– **For BBQ:** Preheat the BBQ hot plate to medium-high heat. Lightly oil the hot plate with canola oil.
– **For Stovetop:** Heat a large skillet over medium-high heat and add canola oil.
– Using tongs, place the marinated octopus onto the hot surface, leaving any excess marinade behind.
– Cook for 3 to 5 minutes, turning occasionally to achieve an even golden-brown color. Focus on getting the legs crispy.
Serving:
– Transfer the cooked octopus to a serving platter.
– Sprinkle with finely chopped parsley and sliced red chili, if using.
– Serve with lemon wedges on the side for squeezing over the octopus before eating.
Notes
Preparation Tips:
– Ensure the octopus is rinsed thoroughly to remove any sand or impurities before braising.
– Taste the braising liquid before adding the octopus; adjust seasoning if necessary.
Marination Time:
– The longer the octopus marinates, the more flavorful it will be. Aim for at least 12 hours for best results.
Cooking Methods:
– You can also grill the octopus for an added smoky flavor. If you prefer, skewer the octopus for easier handling on the grill.
Serving Suggestions:
– Consider pairing the octopus with sides like Greek salad, crusty bread, or a zesty dip to complement the flavors.
Cook techniques
Braising Octopus
Begin by bringing a large pot of water to a boil with onion, garlic, peppercorns, salt, lemon juice, parsley, and bay leaves. Add rinsed octopus and simmer gently, skimming any scum that forms. Cook for about 1 hour until tender.
Preparing for Marinade
Once the octopus is tender, drain it and discard the solids from the braising liquid. Place the octopus in a bowl to prepare it for marinating.
Marinating the Octopus
Combine olive oil, minced garlic, lemon zest, lemon juice, chili flakes, salt, and pepper in a bowl. Pour the marinade over the warm octopus, ensuring it’s well-coated. Cover and refrigerate for 12 to 24 hours to enhance the flavor.
Cooking Marinated Octopus
Preheat the BBQ or skillet to medium-high heat, lightly oiling the surface. Using tongs, place marinated octopus onto the hot surface and cook for 3 to 5 minutes, turning occasionally until golden-brown and crispy.
Serving the Octopus
Transfer the cooked octopus to a serving platter and garnish with chopped parsley and sliced chili. Serve with lemon wedges for squeezing over the dish.
FAQ
How do I know when the octopus is tender?
Check for tenderness at the 45-minute mark while simmering; it should be tender but not mushy.
Can I use frozen octopus?
Yes, frozen octopus can be used; just ensure it’s fully thawed before braising.
Is it necessary to marinate the octopus?
While marination is not mandatory, it greatly enhances the flavor and tenderness of the octopus.
What can I serve with octopus?
Crispy marinated octopus pairs well with Greek salad, crusty bread, and lemon wedges.
How can I store leftover octopus?
Store any leftover octopus in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Conclusion
Cooking baby octopus results in a delightful dish that balances tender textures with bold flavors. The combination of braising and marinating creates a vibrant taste, enhanced by the drizzle of lemon and fresh herbs upon serving. This method allows the octopus to absorb the intricate flavors of the marinade, making it a standout option for gatherings or any seafood enthusiast’s table.
More recipes suggestions and combination
– Pair with grilled vegetables for a fresh and nutritious side.
– Serve alongside a tangy tzatziki sauce for added creaminess and flavor.
– Combine with roasted potatoes and a sprinkle of paprika for a hearty meal.
– Add to a seafood paella for an extra layer of flavor and texture.
– Enjoy on skewers with cherry tomatoes and bell peppers for a colorful presentation.
– Serve with a side of quinoa salad mixed with cucumbers, tomatoes, and feta cheese.
– Incorporate into a seafood pasta dish, tossed with garlic, olive oil, and fresh herbs.
