Grilled Baby Octopus with Garlic Butter & Citrus Glaze

Ingredients

For the Octopus

• 2 lbs (900 g) baby octopus, cleaned

• 2 tbsp olive oil

• 3 tbsp unsalted butter

• 4 garlic cloves, minced

• 1 tsp smoked paprika

• ½ tsp chili flakes (optional)

• Salt and freshly ground black pepper, to taste

• 1 tbsp fresh lemon juice

Citrus Honey Glaze

• 2 tbsp honey

• 1 tbsp soy sauce

• 1 tbsp fresh orange juice

• 1 tsp Dijon mustard

• 1 tsp balsamic vinegar

Garnish

• Microgreens

• Thinly sliced red onion

• Chopped chives

• Lemon wedges

• Flaky sea salt

Instructions

Step 1: Tenderize the Octopus

Bring a large pot of salted water to a gentle boil.

Cook the baby octopus for 35–45 minutes, or until fork tender.

Drain well and pat completely dry with paper towels.

Step 2: Prepare the Glaze

In a small bowl, whisk together:

• Honey

• Soy sauce

• Orange juice

• Dijon mustard

• Balsamic vinegar

Set aside.

Step 3: Make the Garlic Butter

Melt the butter in a small saucepan.

Add the garlic, smoked paprika, and chili flakes.

Cook for 1–2 minutes until fragrant.

Stir in the lemon juice.

Step 4: Grill

Heat a grill or cast-iron skillet over high heat.

Brush the octopus with olive oil.

Grill for 2–3 minutes per side until lightly charred and caramelized.

During the last minute, brush generously with the garlic butter and citrus glaze.

Step 5: Serve

Transfer to a serving platter.

Top with sliced red onion, chopped chives, and microgreens.

Finish with flaky sea salt and fresh lemon wedges.

Serve immediately.

Serving Suggestions

Perfect alongside:

• Garlic aioli

• Roasted potatoes

• Mediterranean salad

• Grilled asparagus

• Crusty artisan bread

• Chilled Sauvignon Blanc or Pinot Grigio

Tips

• Simmer the octopus gently—never rapidly boil—to keep it tender.

• Dry the octopus thoroughly before grilling for the best char.

• A hot grill creates crispy edges while keeping the inside juicy.

• Add a drizzle of extra virgin olive oil just before serving for extra richness.

• Leftovers can be refrigerated in an airtight container for up to 2 days.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4