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Citrus-Spiced Baby Octopus with Crunchy Broccolini is my favorite vibrant dish for sunny patio meals and dinner parties alike. The zesty citrus marinade brings the freshest taste to tender charred octopus and the broccolini comes out perfectly crisp every time. This is a recipe that makes you feel like you are on the coast of the Mediterranean even if you are in your own kitchen.
When I first made this dish for friends on a spring evening everyone raved about the charred edges of the octopus and that little extra crunch from the nuts was a big hit. Now I make it each time broccolini looks especially fresh at the market.
Ingredients
- Baby octopus: About 500 grams cleaned. Select ones with clear eyes and a mild scent for the best freshness.
- Orange (both zest and juice): To maximize citrus flavor. Choose fruit that feels heavy for its size and fragrant.
- Lemon (both zest and juice): To balance the orange. Look for bright firm lemons.
- Smoked paprika: Brings subtle smokiness. Opt for Spanish smoked paprika for the richest color and taste.
- Garlic: Used twice — minced for marinade and sliced for broccolini. Adds warmth and savory depth. Fresh plump cloves have the best aroma.
- Ground coriander: Gives aromatic brightness. Whole seeds ground fresh pack the most flavor.
- Olive oil: To help flavors meld and prevent sticking. Use extra virgin for finishing if possible.
- Salt and black pepper: For seasoning. Always taste as you go.
- Chili flakes: Totally optional — for those who enjoy a little heat.
- Broccolini: Trimmed so stems cook evenly. Look for thin stalks and crisp florets.
- Toasted sesame seeds or crushed almonds: To finish. Totally optional but they add great crunch.
- Lemon zest: For garnish. Offers another layer of fresh citrus right at the end.
Step-by-Step Instructions
- Make the Marinade:
- Combine orange and lemon juice with their zest, smoked paprika, minced garlic, coriander, olive oil, salt, black pepper, and chili flakes in a mixing bowl. Stir vigorously to blend all the flavors for a fragrant marinade base.
- Marinate the Octopus:
- Place cleaned baby octopus in the marinade, mixing well to coat every piece. Cover and refrigerate for at least 30 minutes. The citric acid will tenderize while infusing bright spice notes.
- Prepare the Broccolini:
- Fill a saucepan with water, bring to a boil, and add a tablespoon of salt. Blanch broccolini for about one to two minutes until bright green and crisp. Immediately transfer to an ice bath to halt cooking and lock in crunch.
- Sauté the Aromatics:
- Heat olive oil in a skillet over medium heat. Add thinly sliced garlic, stirring until golden and fragrant. This step brings a gently sweet savory base for the greens.
- Cook the Broccolini:
- Drain broccolini and pat dry. Add to the skillet with the sautéed garlic. Sprinkle with salt and black pepper. Stir fry for two to three minutes so edges get lightly crisp but color stays vibrant.
- Grill the Octopus:
- Meanwhile, heat a grill pan or cast iron skillet until nearly smoking. Remove octopus from marinade and pat dry with paper towels. Grill each piece for about two to three minutes per side until nicely charred and just cooked through. The citrus will caramelize adding deep flavor.
- Assemble the Dish:
- Arrange cooked broccolini on a serving platter. Layer grilled octopus on top. Drizzle with any leftover citrus juices or a little extra olive oil.
- Finish and Garnish:
- Scatter lemon zest plus toasted sesame seeds or crushed almonds if you like for the ultimate hit of freshness and crunch.
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Broccolini is my absolute favorite in this recipe for its delicate texture and slightly sweet taste. My son loves helping sprinkle the zest at the end and we always compete for the crunchiest bite.
Storage Tips
Let leftovers cool completely before storing. Refrigerate in an airtight container for up to two days. The octopus is delicious cold, sliced onto salads or reheated gently in a pan to avoid toughening. The broccolini keeps its snap best when not overdressed and is great to snack on straight from the fridge.
Ingredient Substitutions
You can substitute squid rings for baby octopus if needed, though cooking time will be very quick. For the garnish, toasted walnuts or pine nuts give a nice twist. If broccolini is hard to find, use young asparagus or tenderstem broccoli, adjusting blanching time to their thickness. The citrus marinade also works beautifully with shrimp or scallops.
Serving Suggestions
Serve this as a vibrant appetizer platter for a dinner party or double the recipe for a main course. Pile atop warm grains like farro or couscous or add sliced avocados and a little feta for a light meal. This pairs beautifully with crisp white or sparkling wine for a patio feast.
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If you make this a few times, I bet you will feel like a seafood grilling champion with every plate. My family now requests this at gatherings, especially when the weather turns warm and citrus is overflowing in the kitchen.
Frequently Asked Questions
- → How do I prevent the octopus from being chewy?
Quick, high-heat grilling just until cooked through helps keep the octopus tender. Avoid overcooking, as this can make it tough.
- → Can I substitute broccolini with another vegetable?
Yes, broccolini can be swapped for asparagus or tender broccoli stems. Adjust cooking times for similar crunch.
- → What other garnishes work well?
Try toasted pistachios, pumpkin seeds, or a sprinkle of chili flakes for added heat and flavor.
- → Is marinating necessary for the octopus?
Marinating infuses citrus and spice flavors and helps tenderize the octopus. For best results, marinate at least 30 minutes.
- → Can I use frozen octopus?
Yes, thaw thoroughly and pat dry before marinating to ensure the octopus soaks up all the citrus and seasonings.