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Crispy marinated baby octopus

Crispy marinated baby octopus

An easy, delicious recipe for crispy marinated baby octopus simmered in Mediterranean flavors.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Marinating Time 1 day
Total Time 1 day 1 hour 25 minutes
Course Mains, Starter
Cuisine Mediterranean, Western
Servings 6 servings
Calories 394 kcal

Equipment

  • large pot
  • BBQ or large skillet
  • colander
  • bowl
  • tongs

Ingredients
  

Baby Octopus

  • 2 kg raw baby octopus, rinsed Frozen is preferred.

Braising Liquid

  • 4 litres water
  • 1 onion, halved, skin on
  • 6 garlic cloves, smashed Leave skin on.
  • 1 teaspoon black peppercorns Substitute ½ teaspoon ground pepper.
  • 2 teaspoon cooking salt Kosher salt.
  • 3 tablespoon lemon juice Alternatively apple cider vinegar.
  • 3 parsley stems with leaves
  • 2 bay leaves Fresh or dried.

Marinade

  • ½ cup extra virgin olive oil
  • 6 garlic cloves, very finely minced Or use garlic press.
  • 2 teaspoon lemon zest From one large lemon.
  • 2 tablespoon lemon juice
  • 1 teaspoon dried red chilli flakes Optional.
  • ½ teaspoon cooking/kosher salt
  • ½ teaspoon black pepper

Cooking & Serving

  • 1 tablespoon canola oil For BBQ or large skillet.
  • 2 teaspoon parsley, finely chopped Optional.
  • 1 large red chilli, finely sliced Optional.
  • lemon wedges Highly recommended.

Instructions
 

Braising

  • Put all the braising liquid ingredients in a large pot and bring to a boil over high heat.
  • Add octopus, bring back up to the boil, then reduce the heat to low so the water is simmering very gently.
  • Scoop off and discard scum off the surface when it accumulates.
  • Braise for 1 hour until tender, first checking at the 45 minute mark.
  • Drain octopus in a colander and discard the bay leaves, onion, etc.
  • Transfer octopus into a bowl.

Marinating

  • Mix marinade ingredients in a bowl.
  • Pour over the octopus while still hot. Toss, allow to fully cool, cover with cling wrap then marinate overnight in the fridge.

Cooking

  • Heat a BBQ hot plate on medium high until hot. Spread oil across the hot plate.
  • Use tongs to transfer the octopus onto the BBQ (leave residual oil behind) and cook for 3 to 5 minutes, rotating as needed.
  • Serve by piling octopus on a plate, sprinkle with parsley and chilli, add lemon wedges.

Notes

Leftovers will keep for 2 - 3 days in the fridge. The recipe improves in flavor the next day.

Nutrition

Serving: 1servingCalories: 394kcalCarbohydrates: 12gProtein: 50gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 160mgSodium: 1777mgPotassium: 1241mgFiber: 1gSugar: 1gVitamin A: 609IUVitamin C: 23mgCalcium: 218mgIron: 18mg
Keyword baby octopus, Crispy marinated baby octopus, octopus recipe
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