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Baby Octopus

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Tender Grilled Baby Octopus

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Ingredients

  • Dressing:
  • 2 pounds baby octopus
  • 1/2 cup olive oil
  • Juice of 1 large lemon
  • 3 garlic cloves, finely chopped
  • 10 sprigs of fresh thyme
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon plus 1 teaspoon lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon lemon zest

Details

Preparation

Step 1

Cut the head off, turn it inside out and use a knife to scrape away the innards.
To make the marinade, whisk together the 1/2 cup of olive oil, plus lemon juice, garlic, thyme, salt and black pepper. Set aside.

In a large pot over high heat, bring 5 cups of water to a boil. Turn the heat off and dump the octopuses into the pot.
Let sit for 1 minute then drain immediately. Rinse with cold water.

Combine the octopus and the marinade, either in a large bowl or sealed plastic bag. Refrigerate for at least 2 hours, but ideally 4.

While the grill is heating, make the dressing by whisking together the rosemary, lemon juice, lemon zest and remaining olive oil

Skewer each octopus, putting 3 to 5 on each skewer (if you have heads that are separate from the body, skewer them too). Grill over high heat, letting the flames char the outside, but turn the skewers a few times so the octopus doesn’t burn. A total of around 6 minutes on the grill is usually about right.

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Remove from the grill; drizzle with rosemary dressing. The octopus can remain whole, or you can slice it thinly. 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.

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