Baby Octopus Recipe

Prepare the marinade

Mince the garlic finely and chop the fresh oregano if using. In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, minced garlic, oregano, 1 teaspoon smoked paprika, 1 teaspoon crushed red pepper flakes, 1.5 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper until combined.

Marinate the octopus

If your baby octopus is whole, check that heads are cleaned and beaks removed. Pat the octopus dry with paper towels. Place the octopus in a shallow dish or zip-top bag and pour half the marinade over it, reserving the other half. Massage the marinade into the octopus so it coats evenly. Refrigerate and let sit for 30 minutes to 2 hours (30 minutes is adequate for baby octopus). Remove from refrigerator 15 minutes before cooking so it comes closer to room temperature.

Bring poaching liquid to a simmer

In a medium saucepan combine 4 cups water, 1/2 cup white wine (optional), 1 bay leaf, 6 peppercorns, 1 teaspoon sea salt and the halved lemon. Bring to a gentle simmer over medium heat — do not boil vigorously.

Poach the octopus

Once the liquid is simmering, reduce heat to low so it is barely simmering. Submerge the marinated baby octopus in the liquid and simmer gently until tender, 8–12 minutes depending on size. Test doneness by piercing the thickest part with a small knife; it should slide in with slight resistance but not be rubbery. Remove the octopus with tongs to a plate and let cool briefly. Reserve the poaching liquid if you want to use it for sauces or stock.

Prepare grill or skillet

Heat a grill pan or heavy skillet (cast iron recommended) over medium-high heat until very hot. Brush the cooking surface lightly with oil or oil the octopus with the reserved marinade and extra olive oil to prevent sticking.

Char the octopus

Place the poached octopus on the hot pan or grill. Sear for 1–2 minutes per side until you get a nice char and some crisp edges — watch carefully so it doesn't overcook. If pieces are small, a single quick sear is often enough.

Finish & garnish

Transfer the charred octopus to a serving platter. Drizzle with the reserved marinade (if raw-garlic sensitive, warm the reserved marinade briefly to mellow raw garlic or use a touch of the poaching liquid mixed with remaining marinade) and finish with 1 tablespoon extra olive oil. Sprinkle chopped parsley and a final squeeze of fresh lemon over the top. Serve with lemon wedges.