AG's sticky chilli baby octopus

I'm a bit of a baby octopus fan and thought it was about time I tried my hand at home. Bit of sweet chilli sauce, plenty of searing heat and lots of toe-curling caramelisation! You can't go wrong with a DIY marinade.

I never understood why people turned their nose up at baby octopus. Tentacles? So what. Chewy? Only if the chef has ruined them.

However as I squelched marinade into the quivering blob of raw octopi I started to understand the squeamishness. Tentacles caressed me eerily, reminding me of jellyfish (which, by the way, I do enjoy pickled Chinese-wedding-reception-style). The octopus felt slippery and looked alien-like.

As I bit into a tasty bit of octopus a few hours later though, tastebuds sang, tongue started dancing, heart cheered Hallelujah and all was forgiven.


AG's sticky chilli baby octopus
serves 4

Marinade
2 cloves garlic
2 Tbsp olive oil
2 Tbsp fresh lemon juice (limes would be even better)
1 stalk finely chopped lemongrass
2 chillies finely sliced (optional)

750g cleaned baby octopus
4Tbsp Thai sweet chilli sauce
1 Tbsp honey (optional)

Combine marinade ingredients.

Mix marinade thoroughly into octopus and marinate for at least two hours, overnight if possible.

Add 1/4 - 1/2 of the octopus into a searing hot oiled non-stick frypan.
Note: Trying to cram too many octopi will prevent them caramelising. The octopi should cover about 1/2 the frypan surface in one layer.

Cook the octopi, turning frequently, until seared on each side.

Add some sweet chilli sauce and cook until octopi are nicely caramelised. For extra stickiness (and sweetness) add a small amount of honey. Take care not to burn the sugars (this is where my beloved non-stick Scanpan definitely comes in handy!). A splash of soy will also add some darkness and saltiness.

Season with salt (or soy) and freshly cracked pepper, then remove cooked octopi and give pan a quick wipe before continuing with the next batch.

Garnish with finely chopped eschallots, coriander or parsley. Add more chillies for extra kick (and of course photographic colour!).

Serve with a garden salad and crusty bread; or on steamed jasmine rice to soak up all that tasty marinade.

Easy peasy.
Dead cheap too!
And did I mention that caramelised goodness?