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Ingredients
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Marinade & Cooking Liquid
Seasoning & Finish
Optional Serve
Method
Marinade & Cooking Liquid
Clean the octopus
If not already cleaned, rinse the baby octopus under cold water. Remove beaks by turning each head inside out and cutting out the tough center, and remove eyes if present. Pat dry with paper towels.
Simmer poaching liquid
In a medium saucepan, combine water, white wine, bay leaves, smashed garlic cloves and 1 tablespoon coarse salt. Bring to a gentle simmer over medium heat.
Poach the octopus
Add the baby octopus to the simmering liquid. Reduce heat to low so the liquid barely simmers. Poach gently until tender, 20–30 minutes depending on size (small baby octopus may be done at ~15–20 minutes). Test by piercing the thickest part of a tentacle with a paring knife — it should go through with little resistance. Do not boil vigorously or octopus will toughen.
Cool in liquid
Turn off the heat and allow the octopus to cool in the poaching liquid for 10 minutes to retain moisture and flavor. Remove octopus and pat dry well with paper towels.
Seasoning & Finish
Prepare seasoning
In a small bowl combine 2 tablespoons olive oil, smoked paprika, red pepper flakes, salt and black pepper. Zest the lemon and add the zest to the mixture. Reserve the lemon for juicing after grilling/searing.
Sear or grill for char
Heat a heavy skillet (cast iron) or a hot grill to high. Brush the octopus lightly with the remaining 1 tablespoon olive oil and sear for 1–2 minutes per side until edges develop golden-brown char and slightly crisped texture. If using whole small octopuses, press tentacles down so they contact the pan/grill for even char. Avoid overcooking — you only need to develop color.