Baby Octopus Recipe

Clean the octopus

If using whole baby octopus that are not pre-cleaned: rinse under cold water. Remove the beak by turning the head inside out and cutting around the mouth, discard the beak and any ink sac. Remove the eyes if desired. Rinse again and pat dry with paper towels. If using pre-cleaned octopus, simply rinse and pat dry.

Trim any excessively long tentacle tips if present so pieces are similar in size for even cooking.

Simmer gently

In a medium saucepan combine 4 cups water, 1/2 cup white wine (optional), 1 bay leaf and 1 tablespoon coarse sea salt. Bring to a gentle simmer — do not boil aggressively. Add the baby octopus, reduce heat to maintain a gentle simmer and cook uncovered until tender when pierced with a knife tip, about 20–30 minutes depending on size. Start checking at 15 minutes for very small specimens. Do not overcook; octopus should be tender, not rubbery.

When tender, transfer octopus to a bowl and reserve 1/4 cup of the cooking liquid. Let the octopus cool just enough to handle (5–10 minutes).

Prepare the marinade

In a mixing bowl combine 3 tablespoons olive oil, minced garlic, zest and juice of 1 lemon, 2 tablespoons chopped parsley, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 1/2 teaspoons sea salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes (optional). Whisk together, then slowly whisk in the reserved 1/4 cup cooking liquid to loosen the marinade.

Add the cooled, tender octopus to the bowl and toss to coat thoroughly. Marinate at room temperature for 20–30 minutes, or refrigerate for up to 2 hours for deeper flavor. If refrigerated, bring back to near room temperature before grilling (about 20 minutes).

Preheat and prepare

Preheat a grill or heavy skillet (cast-iron) to medium-high heat. Brush the grill grates or pan lightly with oil to prevent sticking.

Grill or sear

Remove octopus from marinade (reserve marinade). Place pieces on the hot grill or sear in the hot pan, cooking 1–2 minutes per side until nicely charred or browned; aim for a total of 4–6 minutes depending on size. While cooking, baste once or twice with the reserved marinade for added flavor, but avoid adding raw-marinated liquid to food that will be eaten immediately without further cooking — reserve a small portion for finishing only and discard excess marinade.

If using butter, add 1 tablespoon butter to the pan during the last 30 seconds and spoon over the octopus to glaze.

Transfer grilled octopus to a serving plate, sprinkle additional chopped parsley if desired and squeeze extra lemon wedges over top.

Serve warm or at room temperature as an appetizer or main course. Pair with crusty bread or a simple salad. Leftovers keep refrigerated for up to 2 days.