Baby Octopus Recipe

Clean and tenderize

Rinse the 6 baby octopus under cold running water. If not already removed, remove beaks and eyes by turning the head inside out and cutting them away. Pat dry with paper towels. Optional: If you want extra tender octopus, freeze for 24 hours then thaw before cooking.

Poach

In a medium saucepan, combine 1 liter water, 1 tablespoon kosher salt, 1 bay leaf, and 2 smashed garlic cloves. Bring to a gentle simmer over medium heat. Add the baby octopus, reduce heat to low so the liquid barely simmers, and cook until tender, about 20–25 minutes depending on size. Test by piercing the thickest part with a paring knife — it should offer little resistance.

Drain and rest

Remove the octopus from the poaching liquid and let drain in a colander. Pat dry with paper towels and let rest for 5 minutes so excess surface moisture evaporates (this helps with browning). Reserve a few tablespoons of the poaching liquid for the sauce if desired.

Pan-sear for color and flavor

Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a heavy skillet over medium-high heat until shimmering. Add the baby octopus in a single layer (work in two batches if your pan is small). Sear 1.5–2 minutes per side until edges are golden and slightly crisp; avoid overcooking. Squeeze half a lemon over the octopus while finishing and sprinkle with 1 tablespoon chopped fresh parsley and 1/4 teaspoon freshly ground black pepper. Remove from heat and let rest 1–2 minutes.

Plate

Arrange 6 baby octopus on a serving plate. Spoon a small amount of the special sauce (about 1–2 tablespoons per serving) alongside or lightly drizzle over the octopus. Garnish with a light sprinkle of parsley and an extra lemon wedge if desired.

Make the sauce: In a small bowl, whisk together 3 tablespoons mayonnaise, 1 teaspoon Asian chili paste (gochujang or sambal), 1/2 teaspoon soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon honey, 1/4 teaspoon sesame oil, 1/2 teaspoon fresh lime juice, 1/2 teaspoon toasted sesame seeds, 1 tablespoon finely chopped scallion, and 1/4 teaspoon salt until smooth and emulsified. Taste and adjust: add more chili paste for heat, more honey for sweetness, or a splash more rice vinegar for acidity.

Rest and serve: Let the sauce sit for 5–10 minutes at room temperature to let flavors meld. If the sauce is too thick, thin with 1–2 teaspoons of reserved octopus poaching liquid or water. Serve alongside the pan-seared baby octopus.