Baby octopus recipes – The ultimate deep dive in the exotic flavour!
Many folks certainly believe that the gourmet feel of baby octopus recipes can just be achieved by stepping up in the fancy restaurants! Well, here is some delightful truth for you! These tiny pink sultry baby octopus recipes creatures can be cooked at your home and it will undoubtedly leave your guests spellbound!
Baby octopus recipes are sort of that go-to meals that jump in your mind when you are on the verge on ordering something extra exotic and sizzling while at a restaurant when you attempt to make these luscious baby octopus recipes at home, your wallet would feel lighter, and your dinner table will be full of enchanting tasty appeal!
Even though these pink-tinted, spongy cup-like sea creature looks like quite quirky to eat, when you take a bite of baby octopus recipes dishes in your mouth, your mind will be blown by the salty, savoury yumminess of this delicious treat! Baby octopus recipes are taking over the whole globe, we understand, as the concept for cooking the silky sea creature might feel like a whole new level of cooking mastery to some, they swiftly gravitate towards restaurant made baby octopus recipes!
Here is good news for you, cooking the tiny baby octopus recipes at home is quite a lot easier and time-saving take than you have imagined! And once you have set your hand correctly on baby octopus recipes, the vast army of exotic baby octopus recipes and wide varieties are there to dazzle your taste buds. It doesn’t matter whether you have a thing for grilling or frying. Eventually, you would have the most sizzling homemade seafood to captivate the hearts of your family and friends!
While getting the octopus for baby octopus recipes, keep in mind this straightforward rule: More size, more quantity! This tiny creature tends to get shrunk in size as it goes through the cooking procedure. You could consider about 1 pound of octopus per person if baby octopus recipes are on your mind to thrive the main course game!
GRILLED BABY OCTOPUS RECIPES
As delicious it sounds by its name, grilled baby octopus recipes are utterly hearty and mouth-watering, It is an enormously easy recipe, simply keep those tentacles on the grill, sprinkle some flavorful smoke and char on your meal. It’s essential to repeat cooking for octopus, prior you take it to the charcoal, an oven or stovetop could be used for this. Give up the extra usage of grill for baby octopus recipes, as the overindulgence of grilling will give you nasty dry meat.
Some of you might be lured to cook their baby octopus recipes by roasting or boiling methods prior-hand just to make sure the meat is wholly is cooked and tenderized enough for grilling. To keep things simple and delicious, you can coat up the pre-cooked octopus in olive oil and sprinkle some salt and pepper before continuing it to a high-temperature grill to maintain the simplicity of cooking.
FRIED BABY OCTOPUS RECIPES
Frying is another best option for baby octopus recipes. Just to have an additional dose of flavor, use a hot skillet to do some pan-frying for some delicious caramelization on the outer portion. You can begin with the boiling or poaching process to get the best results, which makes the octopus cook slowly and cools it down before serving.
Take an oiled pan and keep you all tentacles for about 8 minutes per side, and cook it for 2 minutes on each side to get the best finish.
MARINATED BABY OCTOPUS RECIPES
The Baby octopus recipes are celebrated highly in Greek cuisine. They make a great appetizer or meze, or even an exotic side dish, and try out this superbly delicious marinated version, which is profoundly tender and soft. You can prepare it ahead of and store it in the refrigerator for many days. Don’t hesitate to mix up your favourite blend of aromas in your homemade baby octopus recipes, that you think would be suitable.
INGREDIENTS
- Octopus, cleaned – 1 (8-pound)
- Cork – 1
- Peppercorns – 1 tablespoon
- Carrots – 2, peeled
- Onion – 1, halved
- Head garlic – 1, halved
- Bulb fennel – 1, halved
- Ribs celery – 2, halved
- Dried bay leaves – 3 or 2
- Kosher salt
- Freshly ground pepper
- Fresh lemon juice – 1/4 cup
- Extra-virgin olive oil – 3/4 cup
- Lemons – 1 or 2
- Orange – 1
- Shallot – 1
- Clove garlic – 1 sliced paper-thin
- Pinch of chile flakes
INSTRUCTIONS:
- Take a large stockpot and keep the octopus, cork, garlic head, fennel, celery, peppercorns, bay leaves, carrots, and onions. Cover it up by cold water. Boil it lightly and keep it for simmering, at least for 1 hour, or unless you find some tenderness in octopus. Keep the entire pot in the refrigerator and let the octopus get cold while in the liquid.
- When the cooling process is done, take out the octopus from the liquid, throw up the liquid. Cut the 1-inch of chunks out of it, also include the head portion. Stream the salt and pepper on it.
- Get a large bowl, mix up the lemon juice and olive oil. Take out the zest from the lemon(s) and oranges in large strips using a vegetable peeler and keep it in the bowl. Chop the shallot into rings shape and mix to the bowl along with the chili flakes and sliced garlic. Pour the octopus chunks and coat them by coating. Keep it marinating for about 1 hour at room temperature, stir it about every 10 minutes to create the blend of the flavors.
- Serve it while at room temperature.
BABY OCTOPUS RECIPES ITALIAN
A smoky flavour of charcoal or wooden grill gifts a grilled baby octopus recipes their delicious, heavenly flavour, but you can make use of gas grill if you prefer. The minimal use of grilling helps to maintain and enhance the flavour of baby octopus recipes, also creating the lovely crispy exterior and the soft tender inner part. Simply cut the octopus tentacles to serve it, and sprinkle some drops of salt, pepper, virgin olive oil, and lemon.
INGREDIENTS
- Cleaned octopus – 3 pounds
- Dry white wine – 1 cup
- Whole peppercorns – 1/4 cup
- Lemons – 2, plus extra lemon wedges for serving
- Wine cork – 1
- Cloves garlic – 2, peeled
- Extra virgin olive oil – ½ cup, divided
INSTRUCTIONS:
- Take a large pot, add the octopus, some peppercorns, cork, wine, one lemon cut in half, and garlic. Cover it with cold water by 1 inch, on medium-high heat, and bring it to a light boil. Reduce the heat flame to a simmer, and keep cooking until the octopus gets tender, it should flake apart when a sharp knife is pierced. Drain it and let the octopus get cold at room temperature.
- Arrange the chimney filled with charcoal. When the charcoal is still lit and enfolds in gray ash, roll out evenly over coal grate. On the other hand, set the burners of a gas grill to high heat. Prepare the cooking grate in place, cover up the gill, and keep it for preheating for about 5 minutes. Clean up the grilling grate and oil it. Pour 1/4 cup of the olive oil and toss the octopus in it and stream a dash of salt and pepper. Keep the octopus on the grill and cook it on both sides for a few minutes, until there is some browning of octopus, and little moist, cook 3 to 4 minutes on each side.
- Chop up the tentacles of an octopus, keep it on a platter and drizzle a teaspoon of leftover olive oil, remaining lemon juice, and stream a dash of salt and pepper. Serve it while at room temperature, add some lemon wedges if you feel.
BABY OCTOPUS SALAD
A smashing summer salad will be much hearty when gets paired up with baby octopus recipes. Baby octopus recipes play beautifully with salad platter. Some elegant play of vegetable culinary will light up your baby octopus recipes in the most spectacular way. The star of the dish is Charred baby octopus, and a sour, sweet company of hot cherry tomatoes, will evoke the yummiest flavors. The warm weather tang craving is nicely satisfied by blistered chili peppers. The lovely dressing of lemony along with oregano and garlic escalates the taste. Just go for it, this vibrant, colorful salad will be a gorgeous addition to your summer brunch.
INGREDIENTS
- Fresh lemon juice – 2 tablespoons
- Coarse sea salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Extra-virgin olive oil – 1/3 cup
- Baby octopuses – 2 1/2 lb (cleaned)
- Turkish Bay leaf – 1
- Chopped fresh oregano – 1 tablespoon
INSTRUCTIONS
- Rinse the octopus thoroughly under cold water, take a 5- to 6-quart heavy pot and cover it up with water by 2 inches. Add bay leaf and bring it to a boil, then reduce heat. Cover it and simmer about 45 minutes until the octopus gets tender.
- Shift the octopuses to a colander by using tongs and throw up the cooking liquid & bay leaf. When they get cold enough, cut it off in pieces and throw away the heads and bisect octopuses lengthwise. Give it a rest to let it get cold.
- Stream the oil, sea salt, pepper, lemon juice, and oregano together. Toss the octopuses to marinate in a dressing. Stir it occasionally, for 20 minutes at room temperature.
Also Read,
- 30 Foods that Start with X, Y and Z | Unique guidebook!
- Cracker barrel meatloaf recipe – copycat versions
- Almond flour pie crust in easy way + unique almond flour pie crust recipe ideas!
NAKJI-BOKKEUM – BEST IN BABY OCTOPUS RECIPES KOREAN STYLED
The nakji-bokkeum is the popular name by which spicy, savoury fried baby octopus recipes are known in Korea; the dish is insanely loved by Koreans. And of course, the dish is cherished across the whole globe as being an all-time favourite dish of many.
If you have an absolute love for spicy seafood, this Korean version of baby octopus recipes is the perfect sweet spot for you.
INGREDIENTS
- Frozen long arm octopus – 1 package (1½ pounds)
- Flour (or salt) – 2 tablespoons
- Garlic cloves – 7, minced
- Minced ginger – 2 teaspoons
- Korean spicy green chili pepper – 1, chopped
- Onion – 4 ounces, chopped
- Korean green onion – 1 large, chopped
- Vegetable oil – 2 to 3 tablespoons
- Sesame oil – 1 teaspoon toasted
For seasonings:
- Hot pepper flakes – ¼ cup
- Soy sauce – 3 tablespoons
- Sugar – 1 tablespoon
- Potato starch – 1 tablespoon (or cornstarch)
- Rice syrup – ¼ cup
- Ground black pepper – ½ teaspoon
INSTRUCTIONS:
- Chop the open heads. Also take out the intestines and beaks.
- Take a large bowl and put it in it. Pour flour and for 2 minutes, scrub vigorously until it foams. This process will help to make octopus tender, also cleanses away the dirt stuck up.
- Rinse it under cold running water until it is free from any slipperiness. Drain.
- On medium-high heat, bring a pot of water to a boil. Wash out the octopus for 10 to 12 seconds, drain it, and shift it to a cutting board.
- Cut out the heads and arms into small-sized pieces. Keep it aside
Make seasoning sauce:
- Take all the seasoning ingredients and combine them in a small bowl (sugar, ground black pepper, potato starch, hot pepper flakes, soy sauce, rice syrup).
- Blend it well by using a spoon
Stir-fry:
- Over high heat, set the large pan. Stream the vegetable oil in it.
- Stir in green chili pepper, onion, garlic, green onion, and ginger for about 3 minutes, or until the garlic takes up a little brown tint and onion becomes translucent.
- Mix up nakji (octopus) along with seasoning sauce. For 2 to 3 minutes, stir it.
- Take out from the heat and again stir in sesame oil. Shift it to a serving plate, along with the side dish of rice.
SPANISH BRAISED OCTOPUS RECIPE
Spanish braised baby octopus recipes are known for their unmatchable savoury taste and the cooking method that takes up a significant role above all the ingredients, or shall I say that cooking is quite tricky in case of braised baby octopus recipes! As long as you maintain the tenderness of baby octopus recipes while cooking, you will unfold the most excellent flavour ever. The crusty roasted potatoes side dish escalates the flavor of smoky braised baby octopus recipes in a great manner.”
INGREDIENTS
- Yellow onion – 1, coarsely chopped
- Cloves garlic – 3, peeled and crushed
- Bay leaf – 1 large
- Smoked Spanish paprika – 1 1/2 teaspoons
- Kosher salt – 1 1/2 teaspoons
- Olive oil – 1 tablespoon
- White wine – 1/2 cup
Octopus:
- Spanish octopus – 1 (1 pound) piece
- Olive oil – 2 tablespoons
Sauce:
- Braising liquid – 1/3 cup
- Fresh lemon juice – 1 tablespoon
- Extra-virgin olive oil – 1 tablespoon
- Salt
- Cayenne pepper – 1 pinch
Instructions:
- Take a saucepan and keep bay leaf, paprika, salt, chopped onion, garlic, cloves, along with one tablespoon olive oil into it. Set a medium-high heat flame, and cook it until onions become softer. To create the braising liquid, pour some white wine. Keep it for simmering.
- Add up the octopus in the braising liquid, turn it in liquid to coat. Cover it; reduce the flame to low. Cook for 20 minutes and flip the octopus once. Keep cooking until the octopus becomes tender, for 40 to 45 minutes.
- Take it out from the heat; take a large bowl, and transfer octopus to it. Stream some braising liquid on it. Keep it on the bowl of ice water for cooling.
- Use plastic wrap to cover up the bowl, cover it up when octopus and liquid are cold. Keep it in the Refrigerator until chilled wholly, for minimum least 2 hours.
- Shift the octopus to a work surface and dry out the braising juices using the paper towels; you can take out the purple skin as much as you prefer. Chop up the octopus in 3 or 4 serving-size pieces. Sprinkle up some olive oil.
- Take a saucepan and pour braising liquid into it. Lightly boil it; take out from the heat. Drain the solids; shift the juice into a mixing bowl; keep it for cooling about 10 minutes. To make the serving sauce, stir it in extra-virgin olive oil, parsley, lemon juice, salt, and cayenne pepper.
- Set a grill pan to high heat. Keep octopus pieces on the grill. Continue cooking until the flesh gets brown, somewhat charred, at least for 3 or 4 minutes. Flip it and cook until the other side is caramelized, and heated, minimum for 3 or 4 minutes. Shift it on a platter.
- Chop up the octopus in thick diagonal slices. Keep on a serving dish. Stream a tablespoon of braising liquid mixture on top. Sprinkle up some cayenne pepper on it, if you like.
PERFECTLY COOKED BOILED OCTOPUS RECIPE
If you are wondering how the simple boiled baby octopus recipes will play out if you line them up for a fancy guest dinner, no need to worry, folks! Shade off your all anxious feeling while cooking the boiled baby octopus recipes, here is a perfect classic version of boiled recipe! This recipe is truly simple, and you can make it with ease, time is the only single thing that you would require to achieve the wholly soft tender meal. Also, you will need the stovetop for this boiled octopus recipe.
INGREDIENTS
- Whole octopus – 1 (2 1/2-pound; 1kg) (rinsed well, including inside head cavity)
INSTRUCTIONS:
- Get a large pot, keep the octopus and pour enough cold water to cover it wholly. Set a high heat flame. Simmer it for some time, then maintain simmer by lowering heat. Keep it for cooking until the octopus is wholly tenderized enough; the thick of part of the tentacle should flake apart by piercing the fork. Cook it for minimum 1-hour duration; though this is just a simple estimate, your octopus will be cooked sooner or might take a little extra time, but you will surely get the beautiful tender octopus.
- Keep the octopus for cooling in the cooking water. After draining, use plastic to wrap it or keep in an airtight container and store it in the refrigerator for chilling. (Chilling process will help the skin set correctly, so the skin doesn’t fall apart later, chilling is a good idea even if you intend to serve octopus warm) You can store the octopus in the refrigerator for up to 3 days.
- Cut off the tentacles and carve the octopus, when ready to serve. You might find a hard beak at convergence point; discard it. You can chop away and remove the octopus’s eyes as well. You can eat all the part that remains, i.e., tentacles and head pouch.
- Chop the tentacles and head into pieces and merge them with a seafood salad or ceviche, to serve it cold.
- To Sear: Take a skillet and heat a tablespoon or two of vegetable oil on high heat until shimmering. Pour the octopus pieces in it until it well browned and crispy; keep cooking for about 3 minutes. Flip the pieces for browning on the other side, at least for 3 minutes longer. Top it with salt and serve as you desire.
baby octopus recipes :: FRIED OCTOPUS WITH GREMOLATA
baby octopus recipes :: FRIED OCTOPUS WITH GREMOLATA
Ingredients
- 1 Medium Large • Octopus
- 2 NOS • Bay Leaves
- 1/2 Cup • Dry White Wine
- • Water
- 1/2 Cup • All-purpose Flour
- 3 tbsp • Corn Starch
- • Salt
- • Pepper
- For frying • Vegetable Oil
GREMOLATA TO SERVE:
- 1/4 Cup • Fresh Parsley Leaves
- 1 lemon • Lemon Zest
- 2 NOS • Garlic Cloves
CHICKPEA PUREE: (OPTIONAL)
- 1 Can • Chickpeas
- 1 lemon • Lemon juice
- • Salt
- • Pepper
- 3-4 tbsp • Olive oil
Instructions
- Take a heavy bottom stock pot and keep the octopus in it and pour the bay leaves and water.
- Pour 1 cup of water and boil it.
- Cover it up, and reduce heat, simmer and cook it until the octopus is tenderized, at least for 45 minutes.
- Alternatively, Chop together the gremolata ingredients and add them in a small bowl, while the octopus is braising.
- Rinse canned chickpeas and drain them. Add them in a food processor or blender and olive oil, salt, lemon, and pepper.
- Give it several pulses until you get a smooth mixture.
- Take out the octopus from the heat in the pot and keep it in a covered container to cool down and reach room temperature.
- Take out the octopus from water and use paper towels, dry it out by patting.
- Chop its tentacles into 2-inch pieces. Chop up the rings out of the head portion.
- Mix the cornstarch and flour and then sprinkle some salt and pepper in a plastic bag.
- Take a deep frying pan and heat an inch of oil to 375 degrees F.
- Use paper towels and line a paper plate.
- Keep some pieces of octopus in the bag at a time and shake it to coat up with the flour mixture.
- Once the oil gets heated, fry the octopus pieces until they take golden brown colour. It will take about 1 or 2 minutes.
- Get a slotted spoon to shift the octopus pieces to the paper plate to drain and end up frying the left-over of the octopus in a similar way.
- While the octopus is still warm, serve it on a bed of the chickpea puree along with gremolata.
