Crispy Marinated Baby Octopus

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Crispy Marinated Baby Octopus

This crispy marinated baby octopus is full of delicious Mediterranean flavors. The baby octopus is simmered until tender, marinated in a flavorful lemon garlic mixture, and then grilled or pan-fried until golden and crispy. This easy seafood recipe makes a tasty appetizer or main dish that is perfect for any occasion.

Prep Time10

Cook Time1 15

Marinating Time1

Total Time1 1 25

Course: Appetizer, Main Dish, Seafood

Cuisine: Mediterranean

Keyword: Crispy Marinated Baby Octopus, Grilled Baby Octopus, Lemon Garlic Octopus, Mediterranean Octopus, Pan-Fried Octopus

Cooking Method: Grilling, Stovetop

Diet: Dairy-Free, Gluten-Free, Low Carb, Pescatarian

Servings:

Calories: 484kcal

Author: MelanieCooks.com

Ingredients

2 kg baby octopus cleaned and rinsed
4 liters water
1 onion halved, skin on
6 garlic cloves lightly crushed
1 tsp black peppercorns or 1/2 teaspoon ground black pepper
2 tsp kosher salt
3 tbsp lemon juice
3 parsley stems with leaves
2 bay leaves
1/2 cup extra virgin olive oil
6 garlic cloves finely minced
2 tsp lemon zest from 1 large lemon
2 tbsp lemon juice
1 tsp red pepper flakes optional
1/2 tsp kosher salt
1/2 tsp black pepper
1 tbsp canola oil
2 tsp fresh parsley chopped, optional
1 large red chili pepper thinly sliced, optional
1 lemon cut into wedges

Instructions

Fill a large pot with water and add the onion, crushed garlic, peppercorns, salt, lemon juice, parsley stems, and bay leaves. Bring to a boil over high heat.
Add the octopus to the boiling liquid and bring it back to a boil. Reduce the heat to low and simmer gently for about 1 hour, removing any foam from the surface. Start checking for tenderness after 45 minutes and continue cooking until the octopus is tender but not mushy.
Pour the cooked octopus into a colander to remove the liquid. Discard the onion, bay leaves, parsley stems, and other aromatics. Transfer the octopus to a large mixing bowl.
In a small bowl, mix the olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes, salt, and black pepper. Pour the marinade over the warm octopus and toss until evenly coated.
Let the marinated octopus cool completely, then cover the bowl with plastic wrap or transfer it to an airtight container. Refrigerate for 12 to 24 hours to allow the flavors to soak in.
Place a large skillet or BBQ grill over medium-high heat. Add the canola oil and spread it evenly across the cooking surface.
Using tongs, remove the octopus from the marinade and place it in the hot skillet or on the grill. Cook for 3 to 5 minutes, turning occasionally until golden brown with crispy tentacles. If using a skillet, cook in 2 or 3 batches to avoid overcrowding.
Transfer the crispy octopus to a serving platter. Sprinkle with chopped parsley and sliced red chili pepper, if desired. Serve immediately with fresh lemon wedges.

Notes

Check the octopus after 45 minutes of simmering to prevent overcooking.
Keep leftovers refrigerated in an airtight container for up to 2–3 days.

Nutrition