Description
A delightful seafood dish featuring tender baby octopus, marinated for enhanced flavors, then grilled to crispy perfection.
Ingredients
- 2 kg (4 lb) baby octopus, rinsed
- 4 liters water
- 1 onion, halved (skin on)
- 6 garlic cloves, smashed
- 1 tsp black peppercorns (or ½ tsp ground pepper)
- 2 tsp kosher salt
- 3 tbsp lemon juice (or apple cider vinegar)
- 3 parsley stems (with leaves)
- 2 bay leaves (fresh or dried)
- 4 garlic cloves, minced (for marinade)
- 1 tbsp lemon zest (for marinade)
- 3 tbsp additional lemon juice (for marinade)
- 1 tsp dried chili flakes (optional, for marinade)
- Salt and black pepper (to taste, for marinade)
Instructions
- Combine all braising liquid ingredients in a large pot and 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, keeping a gentle simmer, and skim off any scum that forms.
- Braise the octopus for about 1 hour or until tender, checking at the 45-minute mark.
- Drain the octopus in a colander and discard the bay leaves, onion, and other solids.
- Mix the marinade ingredients in a bowl and pour over the hot octopus, tossing gently to coat.
- Marinate the octopus overnight for best flavor.
- Grill the marinated octopus over high heat until golden-brown and crispy.
- Serve with fresh parsley, sliced red chili, and lemon wedges.
Notes
Allow the cooked octopus to cool before refrigerating to help flavors meld. Grill in small batches for even cooking.
