Description
Tender baby octopus marinated in a zesty citrus-spice blend, grilled to perfection, and served alongside crunchy broccolini. This Mediterranean-inspired dish is bursting with flavor and makes for a delightful main course.
Ingredients
Scale
Baby Octopus:
- 2 pounds baby octopus, cleaned
- 1/4 cup olive oil
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon chili flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Broccolini:
- 1 bunch broccolini, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Serving:
- Fresh parsley
- Lemon wedges
Instructions
- Marinate the Octopus: In a large bowl, whisk together olive oil, orange zest and juice, lemon zest and juice, garlic, smoked paprika, coriander, chili flakes, salt, and pepper. Add the baby octopus, toss to coat, and marinate for at least 1 hour in the refrigerator.
- Grill the Octopus: Preheat the grill or a grill pan over medium-high heat. Remove octopus from the marinade and grill for 3 to 4 minutes per side until charred and tender.
- Roast the Broccolini: Toss broccolini with olive oil, salt, and pepper, and roast at 425°F (220°C) for 12 to 15 minutes until crisp-tender and slightly charred.
- Assemble and Serve: Arrange grilled octopus on a platter with roasted broccolini. Garnish with fresh parsley and lemon wedges. Serve warm.
Notes
- If you prefer extra tender octopus, simmer it in water for 30 minutes before marinating.
- This dish pairs beautifully with crusty bread or couscous to soak up the citrusy juices.
- Prep Time: 20 minutes (plus 1 hour marinating)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 3 g
- Sodium: 530 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 180 mg
