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Baby Octopus with Garlic and Parsley

Baby Octopus with Garlic and Parsley

Ingredients:
  • 3 tablespoons extra virgin olive oil
  • 1-pound baby octopus, defrosted if frozen
  • 2 garlic cloves, peeled and finely chopped
  • Juice of 1/2 lemon
  • 2 tablespoons finely chopped flat leaf parsley
  • Salt to taste
Instructions:
In a griddle, heat 1 1/2 tablespoons of olive oil over a medium heat. Place the baby octopuses in the pan and sear them, without moving them for 3 minutes, then turn them over and cook for another couple of minutes until they are a bit crispy and charred. If a lot of water starts coming out of the octopuses, just remove them and pour out the water and restart the process until the octopuses are cooked. Remove the octopuses from the pan and place them on a large serving dish.

Add the remaining 1 1/2 tablespoons of olive oil and the garlic to a small frying pan and sauté for 20 seconds. Remove the garlic from the heat and squeeze the lemon juice over it and stir together. Add the parsley to the mixture, then pour it over the octopus and add salt to taste. Serve the dish immediately.
Recipe courtesy of: www.foodsessed.com - adapted from Jose Andres’ Tapas: A Taste of Spain in America
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