Ingredients
- Frozen baby octopi (octopuses) – thawed
- Olive oil
- Butter
- Garlic (minced)
- Lime juice (or balsamic vinegar as an alternative)
- Smoked paprika (optional)
- Oregano (or preferred herbs)
- Salt and pepper (to taste)
- Grape tomatoes (optional, for garnish)
- Fresh parsley or cilantro (optional, for garnish)
Instructions
Step 1: Pressure Cook the Octopus
Place the thawed baby octopi into a pressure cooker and add enough water to fully cover them. Cook on high pressure for 12 minutes.
(If using fresh octopus, increase cooking time slightly.)
Step 2: Release & Prepare
Once done, release the pressure carefully. Remove the octopi from the water and pat them dry thoroughly using paper towels.
Step 3: Sauté the Octopus
Heat olive oil in a pan over medium-high heat. Add the octopi and sauté for about 4–5 minutes until lightly browned and slightly crispy.
Step 4: Prepare Garlic Butter
In the same pan, reduce heat to medium and add butter. Once melted, add minced garlic and sauté until it turns a light golden color (avoid burning).
Step 5: Add Seasoning
Sprinkle in smoked paprika, oregano, salt, and pepper. Stir well to coat the octopus evenly.
Step 6: Finish with Lime
Add lime juice and mix everything together, allowing the flavors to combine for about 1 minute.
Step 7: Serve
Transfer to a serving plate. Garnish with grape tomatoes and fresh parsley or cilantro if desired.
Notes
- Using frozen octopus helps naturally tenderize the meat.
- Be careful not to overcook during sautéing, as it can make the octopus rubbery.
- For a richer taste, you can adjust the butter-to-oil ratio based on preference.
