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.