Empty My Fridge
Crispy Marinated Baby Octopus
Ingredients
- Octopus2 kg
- Onion1
- Garlic12
- Peppercorn1 tsp
- Salt2 tsp
- Lemon11 tsp + 2 tbsp
- Parsley3 + 2 tsp
- Bay leaf2
- Extra virgin olive oil½ cups
- Chili flake · dried flakes1 tsp
- Each cooking/kosher salt and black pepper½ tsp
- Canola oil1 tbsp
- Chili pepper1
Instructions
- Put the braising ingredients in a large pot and bring to a boil over high heat. Add the octopus, return to the boil, then lower the heat so the water barely simmers. Skim off and discard any scum that gathers on the surface.
- Braise for 1 hour, checking at the 45-minute mark, until the octopus is tender when you nibble a piece.
- Drain the octopus in a colander, discard the bay leaves, onion and other aromatics, and transfer the octopus to a bowl.
- While the octopus is still hot, pour over the marinade ingredients mixed in a bowl and toss. Let it cool completely, cover, and marinate overnight in the fridge.
- Heat a BBQ hot plate to medium-high. Oil it lightly, then use tongs to spread the octopus on the plate and cook 3 to 5 minutes, turning as needed, until browned all over, especially golden and crispy on the legs. On the stove, use a large skillet and cook in 2 or 3 batches.
- Pile the octopus on a plate, sprinkle with parsley and chilli, and serve with lemon wedges.
Summarized from RecipeTin Eats's video. Watch it for the details.
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