Marinated Baby Octopus
Marinated baby octopus is the perfect appetizer for entertaining at home. Octopus is cooked to perfection, seasoned with oregano, salt, pepper and coated in olive oil and balsamic vinegar.
Ingredients
For cooking:
- 19 ounces baby octopus (cleaned, beak & ink removed, 550 grams)
- 5 fresh rosemary sprigs
- 5 whole cloves
- 5 black peppercorns (can be omitted)
- 3 bay leaves
For marinating:
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt (or more)
- black pepper (to taste)
- 2 teaspoons dried oregano
- 1 tablespoon balsamic vinegar (or more)
Instructions
- Place all the ingredients for cooking into a medium saucepan and cover with water. Bring to a boil, then reduce the heat to low and cover with a lid. Simmer for about 1 hour 15 minutes (see note 3). Taste one and when ready, drain.
- Let cool down a bit before cutting each one of them into bite-size pieces. Season with olive oil, salt, pepper, oregano and balsamic vinegar. Mix well.
- Serve right away or keep in the fridge (in an air-tight container) until ready to serve.
Notes
- Extra virgin olive oil can be substituted with regular olive oil.
- You can add more rosemary sprigs, bay leaves and cloves but do not use less.
- The cooking time can vary slightly. This will depend on how large the baby octopus is. The larger the size, the longer the cooking time.
- Don’t store the octopus in your fridge for more than 2 days.
- For detailed instructions and tips or if in doubt, please read the full post.
Nutrition
Calories: 363 kcal (18%), Carbohydrates: 10 g (3%), Protein: 41 g (82%), Fat: 17 g (26%), Saturated Fat: 3 g (19%), Polyunsaturated Fat: 2 g, Monounsaturated Fat: 11 g, Cholesterol: 129 mg (43%), Sodium: 1206 mg (52%), Potassium: 1006 mg (29%), Fiber: 2 g (8%), Sugar: 1 g (1%), Vitamin A: 524 IU (10%), Vitamin C: 14 mg (17%), Calcium: 192 mg (19%), Iron: 15 mg (83%)
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