Sizzling Grilled Baby Octopus with Coriander Chilli Glaze

 

Ingredients:

For the Octopus:

1 kg (2.2 lbs) cleaned baby octopus

1/4 cup extra virgin olive oil

2 cloves garlic, crushed

1 tbsp finely chopped fresh coriander (cilantro)

1 tbsp fresh lime juice

1 tsp sea salt flakes

Freshly ground black pepper, to taste

For the Coriander Chilli Glaze:

• 1 red chilli pepper, finely chopped (seeds removed for less heat)
• 1/4 cup fresh lime juice
• 2 tbsp brown sugar
• 1 tbsp finely chopped fresh coriander (cilantro)
• 1 tbsp soy sauce
• 1 tsp grated ginger

Instruments:

• Large bowl
• Small bowl
• Grill pan or cast iron skillet
• Tongs
• Serving platter

Instructions:

1. Marinate the octopus: In a large bowl, combine olive oil, garlic, chopped coriander, lime juice, salt, and pepper. Add the baby octopus and toss to coat well. Cover and refrigerate for at least 30 minutes, or up to 2 hours, for deeper flavour.
2. Prepare the coriander chilli glaze: While the octopus marinates, combine the chopped chilli pepper, lime juice, brown sugar, chopped coriander, soy sauce, and ginger in a small bowl. Whisk until well combined. Set aside.
3. Preheat your grill pan or cast iron skillet over medium-high heat.
4. Remove the octopus from the marinade and discard the marinade. Pat the octopus dry with paper towels.
5. Grill the octopus: Sear the octopus for 2-3 minutes per side, or until golden brown and slightly charred. Be careful not to overcook, as it can become tough.
6. Glaze the octopus: Brush the cooked octopus with the coriander chilli glaze. Grill for an additional 1-2 minutes per side, allowing the glaze to caramelise slightly.
7. Serve: Transfer the grilled octopus to a serving platter and garnish with fresh coriander sprigs (optional). Serve immediately with any remaining glaze for dipping.

Tips:

• Look for pre-cleaned baby octopus at your local seafood market. If you need to clean them yourself, there are tutorials online, but it can be a bit time-consuming.
• If you don't have a grill pan, you can cook the octopus in a hot skillet with a drizzle of olive oil.
• Adjust the amount of chilli pepper according to your spice preference.
• This dish pairs well with steamed vegetables, rice, or a simple salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat until warmed through.

Nutritional Information:

(Per serving)

• Calories: Approximately 300 (depending on the size of the octopus)
• Protein: 30 grams
• Fat: 15 grams
• Carbohydrates: 10 grams

Enjoy this delicious and exciting Coriander and Chilli Baby Octopus!