There are few dishes as visually stunning as cooked baby octopus. Purple-tinged tentacles curl and twist into an eye-catching swirl that looks more like a sculpture in an art museum than a meal on a plate. Grilling not only adds chargrilled flavor to the cephalopod, but it also emblazons the flesh with eye-catching grill marks that add dark, caramelized contrast to the white and lavender meat.
When it comes to food, however, beauty only goes so far. Eventually, you’ve got to stick a fork in it and satisfy your hunger. Plain octopus has a delicate flavor that’s slightly sweet and similar to that of a scallop. In fact, the flavor of octopus can be so mild that it’s hard to dislike, but octopus can present a textural challenge.
If your last experience with octopus was a little like chewing on a tire, this recipe will win you back. It requires three steps that take some time, but they’re easy to execute and result in a succulent, savory, stunning dish:
Blanching the octopus in boiling hot water for just a minute cooks it halfway and helps tenderize the meat.
A long soak in a marinade continues the tenderizing process and also gives the meat most of its flavor.
Finally, a quick sear on the grill intensifies the flavor and gives the edges a charred, crispy texture.
Either as an appetizer or main course, this recipe for grilled baby octopus will please both the eyes and the palate.
Baby octopus is usually sold frozen at seafood stores, although occasionally you’ll find it fresh. If the octopus is frozen, defrost completely.
If the heads are still on, you can eat them or cut them off and discard. This is a personal choice. Once cleaned, the head is edible although not always as flavorful as the rest of the body.
If you choose to keep the heads on, make sure they’re cleaned out properly. You can approach the task two ways:
Make a shallow cut along the head, being careful not to cut too deep and puncture the innards. Carefully but firmly pull out everything inside.
Cut the head off, turn it inside out and use a knife to scrape away the innards.
In both cases, if a small black, triangular beak does not come out along with everything else, then push your finger up through the middle of the body and the beak should pop out. Rinse the octopi and set aside.
2. Make the marinade
Whisk together 1/2 cup of olive oil, lemon juice, garlic, thyme, salt, and black pepper. Set aside.
3. Blanch the octopus
Bring 5 cups of water to a boil in a large pot over high heat. Turn the heat off and place the octopi into the hot water.
Let sit for 1 minute then drain immediately. Rinse with cold water.
4. Marinate
Combine the octopus and the marinade in a large bowl or sealed plastic bag. Refrigerate for at least 2 hours, but ideally 4.
Meanwhile, soak 4 wooden skewers in water.
5. Grill
Remove the baby octopus from the refrigerator and place it on the counter to come to room temperature.
Heat the grill to high. While the grill is heating, make the dressing by whisking together the rosemary, lemon juice, lemon zest, and remaining olive oil.
Skewer the octopi, putting 3 to 5 on each skewer. If you separated the heads from the body to clean them, skewer them too.
Grill over high heat, letting the flames char the outside but turning the skewers a few times so the octopus doesn’t burn. A total of around 6 minutes on the grill is usually about right.
Remove from the grill.
6. Serve
The octopus can remain whole, or you can slice it thinly. Arrange it on a plate and drizzle with rosemary dressing.
Grilled baby octopus can be served hot off the grill, or you can chill it and serve cold with extra lemon wedges on the side.
Follow the steps above to make grilled baby octopus. Remove the octopi from the skewers. Leave them whole or cut any large octopi into bite-sized pieces.
Layer the arugula and baby lettuce in a bowl. Add tomatoes, cucumber, shallots, and olives on top. Drizzle on vinaigrette and toss. Scatter grilled baby octopus on top and enjoy.
This grilled baby octopus requires three steps that take some time, but they’re easy to execute and result in a succulent, savory, stunning appetizer, or protein for a main course. An easy three-step cooking method (blanching, marinating, then grilling) creates a tender, crispy marinated octopus drenched in a garlicky, herby marinade and dressing.
Make the marinade: Whisk together 1/2 cup of olive oil, lemon juice, garlic, thyme, salt, and black pepper. Set aside.
Soak four wooden skewers in water.
Blanch the octopus: Bring 5 cups of water to a boil in a large pot over high heat. Turn the heat off and place the octopi into the hot water. Let sit for 1 minute then drain immediately. Rinse with cold water.
Marinate: Combine the octopus and the marinade in a large bowl or sealed plastic bag. Refrigerate for at least 2 hours, but ideally 4.
Make the dressing: Whisk together the rosemary, lemon juice, lemon zest, and remaining olive oil.
Assemble: Remove the baby octopus from the refrigerator and place it on the counter to come to room temperature. Skewer the octopi, putting 3 to 5 on each skewer. If you separated the heads from the body to clean them, skewer them too.
Grill: Heat the grill to high. Grill over high heat, letting the flames char the outside but turning the skewers a few times so the octopus doesn’t burn. A total of around 6 minutes on the grill is usually about right. Remove from the grill.
Serve: The octopus can remain whole, or you can slice it thinly. Arrange it on a plate and drizzle with rosemary dressing. Grilled baby octopus can be served hot off the grill, or you can chill it and serve cold with extra lemon wedges on the side.
Notes
How to prepare baby octopus for cooking:
Baby octopus is usually sold frozen at seafood stores, although occasionally you’ll find it fresh. If the octopus is frozen, defrost completely.
If the heads are still on, you can eat them or cut them off and discard them. Once cleaned, the head is edible although not always as flavorful as the rest of the body. If you choose to keep the heads on, make sure they’re cleaned out properly. You can approach the task two ways: a) Make a shallow cut along the head, being careful not to cut too deep and puncture the innards. Carefully but firmly pull out everything inside, or b) Cut the head off, turn it inside out and use a knife to scrape away the innards. In both cases, if a small black, triangular beak does not come out along with everything else, then push your finger up through the middle of the body and the beak should pop out.
There are few dishes as visually stunning as cooked baby octopus. Purple-tinged tentacles curl and twist into an eye-catching swirl that looks more like a sculpture in an art museum than a meal on a plate. Grilling not only adds chargrilled flavor to the cephalopod, but it also emblazons the flesh with eye-catching grill marks that add dark, caramelized contrast to the white and lavender meat.
