octopus recipe

Recipe video above. Here&#39;s an easy, outrageously delicious way to cook baby octopus: simmered until tender, marinated in bold Mediterranean flavours, seared until crispy. Add a Greek Salad, bread for mopping and a glass of chilled wine for the perfect summer meal!2 kg / 4 lb raw baby octopus will serve 5 to 6 people as a main - it shrinks quite substantially. It might even be better the next day, so look forward to leftovers!

Crispy marinated baby octopus

water

onion (, halved, skin on)

garlic (, smashed (Note 2))

tsp black peppercorns

tsp cooking salt (kosher salt)

lemon juice ((or apple cider vinegar))

parsley stems ((with leaves))

bay leaves (, fresh or dried)

extra virgin olive oil

garlic (, very finely minced (or use garlic press))

tsp lemon zest ((one large lemon))

lemon juice

tsp dried red chilli flakes ((red pepper flakes), optional)

tsp each cooking/kosher salt and black pepper

tbsp canola oil ((for BBQ or large skillet))

tsp parsley (, finely chopped (optional))

red chilli (, finely sliced (optional))

Lemon wedges ((highly recommended))

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, very gently. Scoop off and discard scum off the surface when it accumulates.

Braise 1 hour until tender, first checking at the 45 minute mark, or until octopus is tender (take a little nibble to check!).

Drain octopus in a colander. Pick out and discard the bay leaves, onion etc. Transfer octopus into a bowl.

Marinate - 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. (Note 4)

Cook until crispy (BBQ) - 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), spread out and cook for 3 to 5 minutes, rotating as needed to brown all over, and most especially ensuring the legs are golden and crispy. (Stove - use a large skillet, cook in 2 or 3 batches).

Serve - Pile octopus on a plate. Sprinkle with parsley and chilli, add lemon wedges. EAT and be happy! Serve with bread for mopping or see Note 4 for crushed potatoes pictured in post dressed with residual marinade.

Yuzu-based vinaigrette and perilla toppings add a Japanese authenticity to this Western dish, Octopus Carpaccio. The slightly bitter and aromatic yuzu juice goes so well with octopus.In case your octopus is fresh and uncleaned, I added instructions on how to clean and boil octopus.Prep Time and Cook Time assumes you have boiled octopus tentacles and does not include cleaning and boiling octopus. Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Octopus Carpaccio

250 grams/0.6lb boiled octopus tentacles ((note 1))

tomato

perilla leaves

tbsp yuzu juice ((note 2))

vegetable oil

sugar

salt

pepper

For 1kg/2.2lb of octopus, you will need about 45g/1.6oz of salt (not in the ingredients list).

How To Clean and Boil Octopus (skip this if you have boiled octopus)

Detach the tentacles from the head (I do this because it is easier to handle).

Turn the head skin inside out and remove the internal organs.

Make an incision along the eyes and remove the eyeballs.

Remove the black beak that is located where the tentacles meet, by pushing the centre with your thumb.

Place your octopus in a large bowl. Put salt over the octopus and massage all around it including the inside of the suction cups on the tentacles. It produces a slimy bubbly white liquid.

When the surface of the skin is no longer slimy, rinse well, removing the slimy substances from the octopus.

Pound the tentacles with a rolling pin so that the flesh becomes tender.

Cleaning Octopus

Boil water in a large pot and add a couple of pinches of salt.

Holding the tip end of the tentacles, lower the octopus into the boiling water and submerge the octopus up to about 1/3 of the tentacles (note 2). Boil for 30 seconds or so (note 3).

Then submerge the rest of the tentacles and the head into the boiling water. Leave it for about 1 minute (note 3).

Transfer the octopus to a tray/bowl. If you can, hang the octopus by placing a long tong between the tentacles and put the tong on the rim of the deep bowl or pot to let it cool (note 4).

Boiling Octopus (see the 1st half of the video)

Put the Vinaigrette ingredients in a jar or a small bowl and mix well.

Using the sogigiri method, finely slice each octopus tentacle starting from the thick end to the tip. The thickness of the slice should be about 2-3mm/3⁄32-⅛&quot;.

Place the octopus slices radially on a serving plate. Place the larger slices around the outside of the circle, then put the smaller pieces inside of the circle made by the larger pieces. The tips of the tentacles are put in the middle at the end.

Scatter the diced tomatoes over the octopus, then scatter the julienned perilla leaves.

Drizzle the vinaigrette over the octopus (note 5).

Making Octopus Carpaccio (see the 2nd half of the video)

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Crispy marinated baby octopus

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