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    • Sauteed Baby Octopus

    Mark Sharron
    Easy
    15 minutes
    4
    Amount Per Serving: Calories 185; Total Fat 2.4g; Cholesterol 108mg; Sodium 520mg; Carbohydrate 5g; Protein 33.7g; Calcium 120mg; Iron 11mg; Potassium 712mg
    Beyond the ingredients, cooking is easy. As long as you sauteed it gently on medium heat, until just tender, you should be ok. This sauteed baby octopus is great with roasted potatoes.
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    Ingredients

    • 2 pounds baby octopus
    • olive oil
    • lemon juice
    • salt
    • 1 tablespoon minced garlic
    • 2 teaspoons dried basil
    • 2 teaspoons dried parsley
    • 2 teaspoons dried thyme

    Method

    • Separate the tentacles from the head. If you have a small head, cut the head off. Then chop into bite-sized pieces.
    • Place the octopus pieces in a large bowl.
    • Pour 2 tablespoons of lemon juice and 2 tablespoons of olive oil over the octopus. Then toss to coat.
    • Add the garlic, basil, parsley, and thyme to the bowl. Toss to coat.
    • Heat a large skillet over medium-high.
    • Spread out the octopus pieces in the pan.
    • Sautee for about 10 minutes or until golden and tender, stirring occasionally.
    • Sauteed baby octopus is ready to be served.
    • Serving Suggestions: Sauteed baby octopus is mainly served as a main course and you may serve over polenta with sliced tomatoes and slivers of garlic or over crusty roasted potatoes.

    Frozen Octopus Products

    • Whole Octopus 2-2.5 kg

    • Octopus Tentacles 240-300g

    • Baby Octopus 1kg

    • Whole Octopus 1.4/1.7kg

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