Crispy Marinated Baby Octopus is a delightful seafood dish that perfectly balances the tender, flavorful meat of the octopus with a satisfyingly crisp exterior. The key to achieving this dish’s depth of flavor lies in the marination process, which infuses the octopus with a vibrant blend of citrus, garlic, and fresh herbs. After marinating, the octopus is quickly seared at high heat, resulting in a beautifully caramelized crust that adds a pleasing crunch to every bite. This dish is perfect as an appetizer or a light main course, especially when paired with a simple salad or a side of lemony potatoes.
Ingredients:
- 1 lb baby octopus, cleaned
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped
- 2 tbsp all-purpose flour
- 2 tbsp cornstarch
- Vegetable oil for frying
Instructions:
- Prepare the Marinade: In a large bowl, whisk together the olive oil, garlic, lemon juice, red wine vinegar, smoked paprika, oregano, thyme, salt, and pepper.
- Marinate the Octopus: Add the cleaned baby octopus to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for more intense flavor.
- Prepare for Frying: Remove the marinated octopus from the refrigerator and let it come to room temperature. In a separate bowl, mix the flour and cornstarch together.
- Coat the Octopus: Lightly coat each piece of octopus in the flour and cornstarch mixture, shaking off any excess.
- Fry the Octopus: Heat vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, fry the octopus in batches for 2-3 minutes on each side, or until golden brown and crispy.
- Serve: Remove the octopus from the oil and drain on paper towels. Sprinkle with fresh parsley and a little more lemon juice before serving.
Enjoy your Crispy Marinated Baby Octopus with a side of lemon wedges and your favorite dipping sauce!
