Sautéed Baby Octopus with Garlic, Lime, and Herbs Recipe
This tender and flavorful baby octopus recipe features perfectly cooked octopi sautéed in olive oil, butter, garlic, and a blend of herbs and spices, finished with a fresh splash of lime juice and garnished with parsley or cilantro. Ideal as a quick appetizer or light main dish, it combines a subtle smoky paprika flavor with bright fresh herbs and optional vegetables like grape tomatoes for a balanced and delicious meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Appetizer
- Method: Instant Pot
- Cuisine: Mediterranean
Ingredients
Baby Octopus
- 24 oz frozen baby octopus
Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
Seasonings
- ½ teaspoon oregano
- ¼ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lime juice
Garnish and Optional
- Handful of fresh parsley or cilantro
- Grape tomatoes or other vegetables (optional)
Instructions
- Pressure Cook the Baby Octopus: Place the frozen baby octopus in a pressure cooker and add enough water to fully cover them. Cook on high pressure for 12 minutes. When done, manually release the pressure, remove the octopus from the water, and pat them dry thoroughly to prepare for sautéing.
- Sauté the Octopus: Heat olive oil in a medium skillet over medium-high heat until hot. Add the octopus and sauté for about 2 minutes until they begin to char slightly, enhancing the flavor and texture.
- Add Butter, Garlic, and Seasonings: Stir in the butter and minced garlic, cooking until the garlic turns a pale golden color and becomes fragrant. Then, sprinkle in the oregano, smoked paprika, salt, and freshly ground pepper. Sauté for an additional minute to meld the spices with the octopus.
- Finish with Lime and Combine: Pour in the lime juice and stir well to blend all the flavors together, creating a bright and tangy coating on the octopus.
- Serve and Garnish: Transfer the sautéed baby octopus to a serving plate. Garnish with a handful of fresh parsley or cilantro, and add optional vegetables such as grape tomatoes for color and freshness. Serve immediately while warm.
Notes
- Make sure to dry the octopus well before sautéing to achieve a better char and avoid steaming.
- Frozen baby octopus can be substituted with fresh if available, adjusting cooking time accordingly.
- For a smokier flavor, use smoked paprika as directed, or substitute with regular paprika for a milder taste.
- Pair with a light salad or crusty bread to round out the meal.
- Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of any added vegetables.
