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–+ servings
Marinated Crispy Octopus

Marinated Crispy Octopus

Learn how to make perfect, tender Marinated Crispy Octopus at home with our easy, foolproof recipe—a guaranteed show-stopper for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Marinating Time 12 hours
Total Time 13 hours 20 minutes
Servings: 6 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 kg baby octopus rinsed
  • 4 litres water
  • 1 onion halved (skin on is fine!)
  • 6 cloves garlic crushed
  • 1 tsp black peppercorns or or 1/2 tsp ground pepper
  • 2 tsp kosher or cooking salt
  • 3 tbsp lemon juice or apple cider vinegar
  • 3 sprigs parsley leaves and stems
  • 2 leaves bay leaves fresh or dried
  • 1/2 cup extra virgin olive oil
  • 6 cloves garlic very finely minced or pressed
  • 2 tsp zest of 1 large lemon (about 2 tsp)
  • 2 tbsp lemon juice
  • 1 tsp dried red chili flakes (optional, for a kick)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp canola oil (for the BBQ or pan)
  • 2 tsp finely chopped parsley (optional garnish)
  • 1 large red chili finely sliced (optional garnish)
  • lemon wedges strongly recommended!

Equipment

  • Large stockpot
  • Colander
  • Mixing bowls
  • Tongs
  • BBQ grill or pan
  • Oil brush
  • Knife and cutting board

Method
 

  1. In a large pot, bring water, onion, crushed garlic, black peppercorns, salt, lemon juice, parsley sprigs, and bay leaves to a rolling boil.
  2. Gently add rinsed baby octopus to the pot, bring back to a boil, then reduce heat to low.
  3. Simmer gently for about 1 hour or until tender, skimming off any foam that rises.
  4. Drain octopus in a colander and discard aromatics.
  5. In a bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, chili flakes, salt, and black pepper.
  6. Pour the marinade over warm octopus, gently tossing to coat. Let cool, then cover and refrigerate overnight.
  7. When ready to serve, heat BBQ grill or pan, brushing with canola oil.
  8. Remove octopus from marinade, letting excess oil drip off.
  9. Sear octopus on hot surface for 3-5 minutes, turning often for crispy bits.
  10. Transfer to a serving platter, garnishing with parsley, chili, and lemon wedges. Serve with crusty bread.

Nutrition

Calories: 300kcalCarbohydrates: 5gProtein: 30gFat: 20gSaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 12IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Notes

For the crispiest texture, pat the octopus dry before searing.
You can use large octopus tentacles if baby octopus is unavailable; adjust the cooking time accordingly.
Marinating while warm allows better flavor absorption.
Store the marinated octopus in the fridge for up to two days before cooking.
Tried this recipe?Let us know how it was!