HOW LONG DO YOU BOIL BABY OCTOPUS RECIPES

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SAUTEED BABY OCTOPUS RECIPE - FOOD.COM



Sauteed Baby Octopus Recipe - Food.com image

My husband bought Baby Octopus on a whim and I couldn't find a recipe that I wanted to try. So, we tried sauteing them in garlic and herbs. They turned out really good, first time cooking the little suckers, so my technique might be weird. Also, next time I might try using white wine. NOTE: I didn't measure the garlic and herbs, so what I wrote down is a very loose calculation.

Total Time 27 minutes

Prep Time 20 minutes

Cook Time 7 minutes

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs baby octopus, fresh
olive oil
lemon juice, sprinkle
salt, sprinkle
1 tablespoon minced garlic
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried thyme

Steps:

  • Rinse octopi in running water. Cut head lengthwise and remove excess matter including the beak. **We separated the heads from the bodies on some of the octopi
  • Add lemon juice to Octopi as they're waiting to be cooked.
  • Heat olive oil in large skillet. Add minced garlic and cook until browned.
  • Add Octopi and sprinkle with herbs and salt.
  • Cook, stirring occasionally, over medium heat, until octopi is firm and turn purple. **I cooked mine for about 7 minute Like I said, I don't know if that was too long, since it was my first time, but better be safe than sorry when it comes to cooking seafood.
  • Cover and cook the final minute if needed.

Nutrition Facts : Calories 192.5, FatContent 2.4, SaturatedFatContent 0.5, CholesterolContent 109, SodiumContent 523.6, CarbohydrateContent 6.4, FiberContent 0.5, SugarContent 0.1, ProteinContent 34.1

BABY OCTOPUS SALAD RECIPE | EPICURIOUS



Baby Octopus Salad Recipe | Epicurious image

Provided by EPICURIOUS.COM

Total Time 2 hr

Cook Time 30 min

Yield Makes 10 servings (as part of antipasti)

Number Of Ingredients 7

2 1/2 lb cleaned baby octopuses (see cooks' note, below), thawed if frozen
1 Turkish or 1/2 California bay leaf
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse sea salt (preferably Sicilian)
1/2 teaspoon black pepper
1 tablespoon chopped fresh oregano

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.

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