Best Marinated Baby Octopus Recipes

GREEK MARINATED OCTOPUS IN OIL AND VINEGAR

Steps:

• Gather the ingredientsl.
• Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity of the octopus bodies. (if you're squeamish, wear rubber gloves). Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife.
• Place the whole octopus in a pot with enough boiling water to cover generously. When it resumes boiling, cook for 10 minutes.
• Remove from heat, and drain. When cool enough to handle, rub the octopus with your hands under running water to remove the dark outer membrane. This comes off fairly easily, and if it doesn't all come off, that's all right.
• Place the octopus in a pressure cooker or Instant Pot with enough water to cover. Bring to a boil, seal, and when pressure is reached, lower the heat and cook for 10 minutes. If using an Instant Pot, use quick pressure release, remove the octopus, and drain in a colander. Reserve the cooking water in the pressure cooker.
• When the octopus is cool enough to handle, cut it into bite-size pieces.
• Place the octopus pieces into a bowl with 3 1/2 ounces of reserved cooking water saved from the pressure cooker, 3 1/2 ounces of vinegar, 2 tablespoons of olive oil, and mix well. This should be enough to completely cover the octopus; if it doesn't, make a little more marinade.
• Cover and refrigerate for at least 5 to 6 hours before serving.
• To serve, remove the octopus from the marinade (which may become slightly gel-like), drizzle with more olive oil and sprinkle with oregano. As a side dish, marinated octopus goes well with fakes ( lentil soup ), perhaps some cauliflower, and Greek olives. As a meze (appetizer), it's perfect with ouzo.

GRILLED BABY OCTOPUS WITH LEMON

Steps:

• Gather the ingredients.
• In a plastic bag or container with a tight-fitting lid, place the octopus, olive oil, lemon juice and zest, salt, pepper, oregano, cloves, and garlic.
• Massage the marinade into the octopus and put it in the fridge for 24 hours to marinade. Massage it periodically during the marinating phase.
• Fire up the grill. If you have a gas or charcoal grill, it is vital that you add some kind of wood smoke . Without it, the dish becomes far less interesting.
• While the grill is heating, skewer the little octopi. It's a good thing if some of the herbs or garlic from the marinade sticks to the octopus, but it's not essential.
• Grill over the smoky fire, covered, for 3 minutes.
• Turn them over and grill for 3 minutes more.
• Serve while still hot with lemon wedges on the side. Enjoy.

GRILLED BABY OCTOPUS

Steps:

• Boil octopus in salted water until cooked through (check inside with a paring knife), 15 to 20 minutes. To a metal bowl add oil, oregano, pepper flakes, garlic, lemon juice, parsley, salt and pepper, then add octopus and toss.
• Preheat a grill to high heat.
• Place octopus on the grill for 3 to 4 minutes, then transfer back to bowl and back to grill. Repeat this step a few times. Finally, put octopus back in bowl and add balsamic vinegar. Toss well, then serve over baby greens.

BABY OCTOPUS SALAD

Steps:

• Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
• Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
• Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.

MARINATED BABY OCTOPUS

Steps:

• Place octopus in a saucepan. Cover with water. Bring to the boil. Reduce heat. Simmer, covered for 40 to 45 minutes or until tender.
• Drain well. Transfer to a mixing bowl. Toss through combined oil, vinegars, garlic, chili and salt and pepper to taste.
• Allow to marinate for at least 1 hour or overnight. Serve chilled with crusty bread.
• Store in an airtight container in the fridge.