Everyone loves Smoky Grilled Baby Octopus because it tastes really special. It’s made with garlic, chili peppers, and red wine, giving it a yummy smoky flavor. The octopus is cooked until it’s super tender and easy to eat. You can serve it as a main dish or as a starter for any meal, and it always looks great with its charred marks and lime and salt toppings. Plus, it’s healthy too, with low fat and lots of protein. People from different places love it because it’s like a mix of Brazilian and Mediterranean cooking, making it a favorite for anyone who enjoys delicious food!
Wendy’s Culinary Experiment: Smoky Grilled Baby Octopus
Smoky Grilled Baby Octopus. That’s what I decided to make for dinner tonight. I’ve been craving something special, and this recipe caught my eye. As I start gathering the ingredients, the anticipation builds. Smoky Grilled Baby Octopus. The name alone makes my mouth water. I chop the garlic, slice the chili peppers, and pour the red wine into the saucepan. The kitchen fills with enticing aromas as the octopus cooks away, absorbing all those delicious flavors. Smoky Grilled Baby Octopus. It’s almost ready to hit the grill, and I can hardly wait to taste the final result.
Savoring the Results
Finally, it’s time to taste my creation. The Smoky Grilled Baby Octopus is charred to perfection, and I can’t help but admire how beautiful it looks on the plate. With a squeeze of fresh lime juice and a sprinkle of flakey sea salt, it’s time to dig in. Each bite is a burst of flavor, with the tender octopus melting in my mouth. Smoky Grilled Baby Octopus. I can see why this dish is loved by everyone. As I savor every bite, I know this won’t be the last time I whip up this culinary masterpiece in my kitchen.
Table of Contents
Chef’s Notes-Smoky Grilled Baby Octopus
- Preparing the Octopus: Make sure the baby octopus is thoroughly cleaned, removing the ink sacs, beaks, and eyes. This ensures a tender and flavorful result without any unwanted textures.
- Enhancing Tenderness: Simmering the octopus with red wine and aromatics not only infuses flavor but also tenderizes the meat. Cook it slowly and avoid overcooking to maintain the perfect texture.
- Perfect Grill Marks: For beautiful grill marks, make sure the grill is preheated to high heat and the octopus is patted dry before grilling. This prevents sticking and ensures even charring.
- Adjusting Spice Levels: If you prefer a milder dish, reduce the amount of red chili peppers or remove the seeds. Conversely, for more heat, leave the seeds in or add an extra pepper.
- Serving Suggestions: Garnish with fresh lime juice and flakey sea salt right before serving. Pair with a simple mixed greens salad or roasted vegetables for a balanced and visually appealing plate.
Smoky Grilled Baby Octopus
4
servings15
minutes45
minutes250
kcal1
hourDive into the flavors of the coast with this Smoky Grilled Baby Octopus recipe! Tender octopus is simmered with garlic, spicy chili peppers, and robust red wine before hitting the grill for that perfect smoky crunch. This dish is a hit for both main meals and appetizers, and even kids can’t resist its charm! Perfect for your next #SundaySupper.
Ingredients
- Seafood
1 lb 10 oz baby octopus, cleaned (ink sacs and beaks removed)
- Aromatics
2 cloves garlic, thinly sliced
2 red chili peppers, stems removed
- Liquids
1/2 cup hearty dry red wine
- Seasonings
Freshly ground black pepper to taste
- Alternative Ingredients:
Baby Octopus: Substitute with squid or cuttlefish.
Garlic: Replace with shallots or green onions.
Red Chili Peppers: Use jalapeños or serrano peppers.
Red Wine: Substitute with white wine or vegetable broth for a non-alcoholic version.
Directions
- Simmering the Octopus – In a covered saucepan over medium heat, combine the baby octopus with sliced garlic, red chili peppers, and red wine. Cook for about 15-20 minutes, stirring occasionally until the octopus releases its liquid and becomes tender.
- Reducing the Liquid – Remove the lid and continue cooking for another 15-20 minutes until the liquid reduces by at least half. The octopus should be fork-tender at this point.
- Grilling the Octopus – Preheat your grill to high heat. Place the tender octopus on the grill just off to the side of the charcoal. Cover with the grill lid to avoid splattering. Grill for about 10 minutes, turning occasionally until charred to your liking.
- Serving – Optionally chop the octopus into bite-sized pieces if they are large. Serve whole if they are small. Garnish with fresh lime juice and a sprinkle of flakey sea salt.
Equipment
- chef’s knife
- cutting board
- cast iron skillet
- nonstick pan
- stainless steel cookware set
- grilling tools
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 5g
- Protein: 30g
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 100mg
- Sodium: 300mg
- Potassium: 500mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 10IU
- Vitamin C: 20mg
- Calcium: 5mg
- Iron: 15mg
FAQ- Smoky Grilled Baby Octopus
How do I clean baby octopus?
Remove the beak, ink sac, and eyes. Rinse thoroughly under cold water. If you’re not comfortable doing this, ask your fishmonger to clean it for you.
Can I use frozen octopus?
Yes, frozen octopus works well. Thaw it completely and pat dry before cooking. Freezing can actually help tenderize the octopus.
What can I substitute for red wine in this recipe?
White wine or vegetable broth can be used as substitutes for red wine. For a more robust flavor, add a splash of balsamic vinegar.
How do I know when the octopus is tender?
The octopus is tender when you can easily pierce it with a fork. It should be slightly firm but not chewy. This usually takes about 30-40 minutes of cooking.
Can I prepare the octopus ahead of time?
Yes, you can simmer the octopus ahead of time and refrigerate it. When ready to serve, simply grill it to reheat and char the exterior.
