I learned this recipe from a seaside taverna and now make it whenever guests arrive — crispy marinated baby octopus that’s tender inside and lacquered golden outside. The method is simple: a gentle braise to tenderize, a bright garlicky lemon marinade while the octopus is still warm, then a quick blast over high heat to crisp the legs. It’s perfect for summer barbecues, a seafood feast, or a show-stopping starter. If you like crisped proteins, try a similar technique on chicken in this recipe for crispy baked hot honey chicken — the finishing heat is the secret to crunchy edges.
Why you’ll love this dish
This recipe combines two textures most people crave: melt-in-your-mouth tentacles and crunchy, seared edges. It’s also forgiving — braising takes the guesswork out of doneness — and the bright lemon-garlic marinade keeps the flavor lively. Make it for:
- Weekend barbecues where you want something different from burgers.
- A tapas night: it pairs beautifully with simple bread and olives.
- An impressive but quick weeknight dinner if you braise ahead.
“Juicy, lemony, and a little char — the legs go crisp while the flesh stays tender. A crowd-pleaser every time.” — home cook review
How this recipe comes together
Step-by-step overview so you know what to expect:
- Braise the baby octopus gently in a seasoned aromatic liquid until tender (about 45–60 minutes).
- Drain and discard the braising aromatics.
- Toss the hot octopus in a lemon-garlic-olive oil marinade; cool and refrigerate overnight to let flavors penetrate.
- Finish on a very hot BBQ plate or large skillet with a little canola oil until the legs and edges are golden and crisp (3–5 minutes per batch).
- Serve with parsley, sliced chilli and lemon wedges for squeezing.
What you’ll need
- 2 kg / 4 lb baby octopus, rinsed (see note on frozen below)
- 4 litres / quarts water
- 1 onion, halved, skin on
- 6 garlic cloves, smashed (for braise)
- 1 tsp black peppercorns (or 1/2 tsp ground pepper)
- 2 tsp kosher/cooking salt (for braise)
- 3 tbsp lemon juice or apple cider vinegar (helps tenderize)
- 3 parsley stems with leaves
- 2 bay leaves (fresh or dried)
Marinade:
- 1/2 cup extra-virgin olive oil
- 6 garlic cloves, very finely minced (or use a garlic press)
- 2 tsp lemon zest (from one large lemon)
- 2 tbsp lemon juice
- 1 tsp dried red chilli flakes (optional)
- 1/2 tsp kosher/cooking salt and 1/2 tsp black pepper
For cooking/finishing:
- 1 tbsp canola oil (for BBQ plate or large skillet)
- 2 tsp parsley, finely chopped (optional)
- 1 large red chilli, finely sliced (optional)
- Lemon wedges, highly recommended
Substitutions and notes: use apple cider vinegar if you don’t have enough lemon juice. Kosher salt measurements may differ from table salt — adjust accordingly. If using frozen octopus, thaw fully overnight in the fridge and pat dry.
Directions to follow
- Prepare the braise: In a large pot combine water, halved onion (skin on), 6 smashed garlic cloves, peppercorns, 2 tsp salt, 3 tbsp lemon juice, parsley stems and bay leaves. Bring to a rolling boil over high heat.
- Add octopus: Drop the rinsed octopus into the boiling liquid. Bring back to a boil, then immediately lower to the gentlest simmer possible. You want a whisper of movement in the surface.
- Skim: As the braise begins, skim off any scum that rises with a spoon and discard. This keeps the braising liquid clear and the flavor clean.
- Braise until tender: Cook for about 1 hour, checking at 45 minutes. Test by nibbling a small tentacle — it should be tender, not rubbery. Cooking time varies with size.
- Drain and cool slightly: Pour the braised octopus into a colander. Discard bay leaves, onion and any aromatics. Transfer the octopus to a bowl while still warm.
- Make the marinade: Whisk together 1/2 cup olive oil, minced garlic, lemon zest, 2 tbsp lemon juice, 1 tsp chilli flakes (if using), and the 1/2 tsp each of salt and pepper.
- Marinate hot: Pour the marinade over the warm octopus. Toss to coat thoroughly so the hot flesh draws in flavor. Let cool to room temperature, cover tightly with cling wrap and refrigerate overnight — this step deepens flavor and helps the octopus hold moisture.
- Prepare to crisp: Heat a BBQ hot plate over medium-high until very hot. Spread a thin film of canola oil on the plate. If using a skillet, heat a large heavy-bottomed pan the same way and cook in batches.
- Crisp the octopus: Using tongs, transfer octopus to the hot surface (leave excess marinade in the bowl). Spread pieces out and sear for 3–5 minutes, turning so all sides — especially the tips of the legs — brown and become crisp. Don’t crowd the pan.
- Serve: Pile on a plate, sprinkle with chopped parsley and sliced red chilli, and serve with lemon wedges. Provide bread for mopping up the remaining juices or roast crushed potatoes dressed in the leftover, cooked marinade.
Safety note: Do not reuse marinade that has contacted raw octopus unless you boil it first. This recipe marinates cooked octopus, so the marinade is safe as used here.
How to plate and pair
Serve the octopus piled on a warm platter with lemon wedges. Suggested pairings:
- Crusty bread or grilled sourdough to mop up juices.
- A simple green salad or charred vegetables.
- For a heartier plate, pair with crispy homemade hash browns or crushed roasted potatoes dressed with a little leftover marinade.
- Drinks: a zippy Albariño, dry Vermentino or a crisp pilsner complements the lemon-garlic profile.
Storage and reheating tips
- Refrigerator: Store cooled octopus in an airtight container for up to 3 days.
- Freezing: For longer storage, freeze tightly wrapped octopus for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Re-crisp in a hot skillet for a few minutes, or under a hot broiler for 2–3 minutes per side. Avoid long reheating that will toughen the flesh.
- Food safety: Cool the braised octopus to room temperature within two hours and refrigerate promptly. Always reheat to steaming hot.
Pro chef tips
- Don’t over-boil: A gentle simmer prevents the proteins tightening and turning rubbery.
- Marinate while warm: The hot octopus absorbs flavors better; chilling overnight mellows and integrates the garlic and lemon.
- Dry before searing: Pat pieces dry to maximize crisping. Excess moisture steams instead of browns.
- High heat finish: The crisp exterior comes from immediate high heat — don’t slow-sear.
- Test for doneness: Tenderness is the best indicator; a quick nibble beats watching the clock.
Creative twists
- Spicy citrus: Add preserved lemon and extra chilli for a North African vibe.
- Mediterranean herb rub: Swap some lemon for a splash of white wine and toss with oregano and thyme.
- Asian-style finish: Replace part of the oil with sesame oil and add a drizzle of soy and honey during finishing for caramelized glaze.
- Air-fryer option: After marinating, flash-sear in an air fryer at 200°C / 400°F for 6–8 minutes for crisp edges (watch closely).
- Vegetarian alternative: For a non-seafood option, roast king oyster mushroom “scallops” and finish with the same lemon-garlic marinade.
FAQ – Your questions answered
Q: How long does total prep and cook take?
A: Active prep ~20 minutes. Braising about 45–60 minutes. Marinating overnight is recommended but you can marinate 2–4 hours in a pinch. Finishing takes 3–5 minutes per batch.
Q: Can I start with frozen octopus?
A: Yes. Thaw fully in the refrigerator overnight, pat dry, then proceed. Often frozen thawing helps break down tissues, making braising more reliable.
Q: Is it safe to marinate the hot octopus?
A: Yes — marinating cooked, warm octopus is safe. The marinade flavors penetrate more quickly when warm. Don’t reuse any marinade that contacted raw seafood unless boiled.
Q: How do I know the octopus is done braising?
A: Take a small nibble; it should be tender with a little bite but not rubbery. Timings vary by size — start checking at 45 minutes.
Q: Can I crisp this in an oven?
A: Yes. Spread on a very hot baking sheet and broil or roast at high heat for a few minutes, but watch carefully to avoid overcooking.
Q: How many does 2 kg serve?
A: About 6–8 people as part of a multi-dish meal or 3–4 as a main, depending on sides.
Q: Can I use the leftover marinade as a dressing?
A: Only if the marinade has not touched raw seafood. For safety, reserve a portion of the marinade before it meets the octopus if you want to use it as a raw dressing, or boil used marinade for a minute to sterilize.
Final thoughts
Give this method a try — the braise makes the octopus forgiving and the high-heat finish gives you the crackle that turns seafood into a memorable dish. If you cook it, leave a note about how you served it; I love hearing variations.
Crispy Marinated Baby Octopus
Ingredients
Method
- In a large pot, combine water, halved onion (skin on), smashed garlic cloves, peppercorns, 2 tsp salt, 3 tbsp lemon juice, parsley stems, and bay leaves. Bring to a rolling boil over high heat.
- Drop the rinsed octopus into the boiling liquid. Bring back to a boil, then immediately lower to a gentle simmer. Skim off any scum that rises with a spoon.
- Braise until tender, checking at 45 minutes. Test by nibbling a small tentacle — it should be tender, not rubbery. Cook for about 1 hour.
- Drain the braised octopus in a colander. Discard bay leaves, onion, and any aromatics. Transfer octopus to a bowl while still warm.
- Whisk together olive oil, minced garlic, lemon zest, lemon juice, chilli flakes (if using), and 1/2 tsp each of salt and pepper.
- Pour the marinade over the warm octopus. Toss to coat thoroughly. Let it cool to room temperature, cover tightly with cling wrap, and refrigerate for at least overnight.
- Heat a BBQ hot plate or large heavy-bottomed skillet over medium-high heat until very hot. Spread a thin film of canola oil on the surface.
- Using tongs, transfer octopus to the hot surface, searing for 3–5 minutes, turning so all sides get brown and crisp.
- Serve on a warm platter, sprinkled with chopped parsley and sliced red chilli, and accompanied by lemon wedges.