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Zesty Citrus-Spiced Baby Octopus with Crunchy Broccolini
Alyssa

Zesty Citrus-Spiced Baby Octopus with Crunchy Broccolini

Experience bold flavors with zesty citrus-spiced baby octopus paired with crunchy broccolini—a delightful dish for seafood lovers.
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Ingredients Method

Ingredients
  

  • 1.5 pounds 700g baby octopus - cleaned: This is the star of the dish, offering a delightful ocean flavor and tender texture.
  • 2 tablespoons olive oil: Used for marinating the octopus and sautéing the broccolini it adds richness to the dish.
  • Juice and zest of 1 orange: These elements provide a sweet and tangy flavor enhancing the overall freshness.
  • Juice and zest of 1 lemon: Similar to the orange lemon juice brightens the dish and balances the flavors.
  • 3 garlic cloves minced: Garlic adds depth and aroma, making the dish more inviting.
  • 1 teaspoon smoked paprika: This ingredient introduces a subtle smokiness enhancing the dish's savory profile.
  • 1/2 teaspoon ground cumin: Cumin provides warmth and earthiness a perfect complement to the other spices.
  • 1/4 teaspoon red pepper flakes optional: Adds a touch of heat, which can be adjusted based on your preference.
  • Salt and pepper to taste: Essential seasonings to enhance the dish's flavor.
For the Broccolini:
  • 1 bunch about 8 ounces broccolini, trimmed: This vegetable adds crunch and a touch of bitterness that balances the sweetness of the citrus.
  • 1 tablespoon olive oil: Used for sautéing it ensures the broccolini is nicely cooked and flavored.
  • 1 teaspoon sesame oil: Provides a nutty aroma and flavor that elevates the dish.
  • 2 teaspoons soy sauce: Adds umami depth and enhances the overall taste of the broccolini.
  • 1 teaspoon honey or maple syrup: This can soften the dish's flavors creating a harmony with the savory elements.
  • 1/4 cup toasted slivered almonds: They add a delightful crunch and nutty flavor as a topping for the broccolini.
  • Salt and pepper to taste: Essential to flavor the sautéed broccolini properly.
Optional Garnish:
  • Fresh parsley chopped: A bright herb that enhances the visual presentation and freshness.
  • Lemon or orange wedges: These can be served on the side for additional citrus flavor when plating.

Method
 

  1. Prepare the Baby Octopus: Start by cleaning the baby octopus if it’s not pre-cleaned. In a mixing bowl, combine 2 tablespoons of olive oil, the juice and zest of 1 orange, the juice and zest of 1 lemon, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1/4 teaspoon red pepper flakes (if using). Season this mixture with salt and pepper to taste. Add the baby octopus, ensuring it is well-coated. Let it marinate in the refrigerator for at least 30 minutes.
  2. Cook the Baby Octopus: Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated octopus, cooking for approximately 4-5 minutes per side until the octopus is tender and caramelized. Look for a nice golden brown color and a slightly crispy exterior. Remove from heat and let sit while you prepare the broccolini.
  3. Prepare the Broccolini: Bring a pot of water to a boil and blanch the broccolini for about 2 minutes. This will keep its vibrant color and crisp texture. Immediately transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain it well. In the same skillet you used for the octopus, heat 1 tablespoon of olive oil and 1 teaspoon of sesame oil over medium heat. Add the blanched broccolini and sauté for 2-3 minutes. Stir in 2 teaspoons of soy sauce and 1 teaspoon of honey (or maple syrup), and cook for another 1-2 minutes. Top with 1/4 cup toasted slivered almonds and season with salt and pepper to taste.
  4. Plate the Dish: Arrange the sautéed broccolini on a serving platter. Top it with the grilled octopus, ensuring it is evenly distributed. Finish with a sprinkle of chopped fresh parsley for color and garnish with lemon or orange wedges on the side for an extra zing of citrus when serving.