Sauteed Baby Octopus

Method

• Step-by-step Method for Sauteed Baby Octopus
• Rinse the baby octopus thoroughly under cold running water to remove any debris.
• Pat the octopus dry with paper towels to reduce excess moisture.
• Check each baby octopus for a hard central beak; if present, remove it by cutting at the base and pushing out.
• Set out a bowl with the lemon juice for marinating.
• Submerge the octopus in the lemon juice, ensuring all pieces are coated.
• Let the octopus marinate for 10-15 minutes to tenderize and infuse citrus flavor.
• While octopus marinates, combine dried basil, dried parsley, dried thyme, and salt in a small bowl to create a uniform seasoning mix.
• Mince the garlic if not already prepared.
• Heat a large sauté pan over medium-high heat and add olive oil, allowing it to shimmer but not smoke.
• Add the minced garlic to the hot pan and sauté for 30 seconds, stirring constantly to avoid browning.
• Using tongs, add the marinated octopus to the pan in a single layer for even cooking.
• Sprinkle the seasoning mix evenly over the octopus as it cooks.
• Sauté octopus for 3–4 minutes per side, turning once, until the flesh is opaque and edges slightly charred.
• Taste and adjust salt if needed while finishing the sauté.
• Remove octopus from the heat to prevent overcooking, ensuring tenderness.
• Plate the octopus immediately, drizzling with a little fresh lemon juice and a final touch of olive oil.
• Garnish with a pinch of chopped parsley (optional if from the dried portion) for color.
• Serve hot as a main course, or as an appetizer with grilled bread or atop a salad.