This baby octopus recipe is so delicious and easy to make! Cooked to perfection with just the right amount of seasonings, you'll be amazed at how fast, flavorful and tender it is.
I love seafood! I think that everything that comes from the sea is so tasty! Or should I say almost everything? I haven't dared to try escargot yet...😬, but maybe one day.
Anyway... My love for seafood gave me the idea to cook this delicious octopus recipe. It can be an exotic appetizer since it's small, easy to eat, and requires little hands-on preparation. It could also be a side dish or even an entrée if you adjust the number of octopi to be cooked. Add some vegetables or green leaves, and serve them as you wish.
If you like seafood too, consider looking at my Brazilian seafood stew recipe or my Panko fish recipe. I think you're going to love them.
Ingredients
- Frozen Octopi (or octopuses): Frozen is easier to find and helps tenderize the meat. You can use never frozen octopi; just add a few extra minutes to the cooking process.
- Olive oil and butter: I like this combination of flavors, but you can sub one for the other. If you decide to use only butter, be careful with the heat since it burns easily.
- Garlic: A key ingredient for flavor. Don't skip this one.
- Lime juice: It's used to brighten the flavors. You could use balsamic vinegar if preferred.
- Smoked paprika: Gives a nice touch to the dish, but you could use regular paprika or omit it entirely if desired.
- Oregano: It goes well with octopus, but you could sub it for your favorite herb.
- Salt and pepper: To enhance flavor.
- Grape tomatoes and parsley/cilantro: These are optional, but they complement this dish well.
How to Cook Baby Octopus
I tried to keep things simple for this baby octopus recipe, but you'll need a pressure cooker to tenderize it faster.
The cooking time in the pressure cooker will be just 12 minutes, then you sautée the octopi (or octopuses) for about 5 minutes to add flavor and color, and it's done.
You could use a regular pan for cooking the octopi, but it would take longer than 12 minutes to tenderize them.
Here are some step-by-step photos.
FAQ
No. baby octopus is just the marketing name for the adult octopus of a few species that don't grow much.
You can eat with or without the head. In my case, I cooked them with their heads, but I removed them when I transferred them to the serving plate because some people don't like to see the head. I just save them for later.
Yes, octopus is a nutritious lean source of protein. It's low in calories and fat, high in vitamin B12, B6, selenium, copper, and iron and rich in nutrients that support heart, mental, and gut health. It naturally contains a high amount of sodium, so be cautious if you're salt sensitive. Here's a great article about the nutrition facts of octopuses.
You can usually find baby octopus in the frozen seafood section. If your regular grocery store doesn't carry them, try an international or oriental market.
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Baby Octopus Recipe
Equipment
- 1 Pressure Cooker
- 1 Skillet
Ingredients
- 24 oz Frozen baby octopus
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves
- ½ teaspoon oregano
- ¼ teaspoon smoked paprika
- salt and pepper freshly grinded to taste
- 1 tablespoon lime juice
- handful parsley or cilantro
- grape tomatoes or vegetables optional
Instructions
- Place the baby octopi in a pressure cooker and add enough water to cover them. Cook on high pressure for 12 minutes. When time is up, release the pressure manually. Remove octopi from water and dry them as much as possible.
- In a medium skillet, add olive oil and wait for it to get hot. Add octopi and sauté them for about 2 minutes or until they start to char a little bit. Add butter and garlic and sauté until pale gold. Add seasonings (oregano, paprika, pepper, and salt) and sauté a bit longer. Then add lime juice and stir everything to blend all the flavors.
- Transfer octopi to a serving plate and add parsley or cilantro and your favorite vegetables. I used grape tomatoes in these photos.
Notes
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