Oftentimes, hors d’oeuvres make or break a dinner party. Typically, you go around with your tray of goodies, guests take a sample, and as soon as you walk away your culinary decisions become the new topic of conversation.
So why not give them something to really talk about? Baby octopus is an hors d’oeuvre that is delicious and stands out — just make sure to pair it with the appropriate wine.
- 750 grams of baby octopus, cleaned
- 2 tablespoons of olive oil
- 2 tablespoons of Thai style sweet chili sauce
- juice and zest from one lime
- 1 teaspoon of minced garlic
- Lime wedges and coriander sprigs (for garnish)
- Lightly steamed vermicelli noodles
- Preheat indoor grill until heating light turns off.
- In a large mixing bowl combine octopus with oil, chili sauce, lime zest, juice and garlic. Toss well to combine and season with pepper.
- Place octopus on pre-heated grill and lower press. Allow to cook for 3 minutes.
- Remove from grill and serve on top of vermicelli noodles. Garnish with lime and coriander.
Variations on Octopus
For some, octopus can be an acquired taste. Depending on the recipe, it can seem anything from smokey to spicy. You can also bake it, grill it, or fry it depending on your preference. You can even add it to your salad. In any case, its a dish you should give a try in some form.
The baby octopus called for in our recipe is tender enough to be cooked as is, but older varieties are tougher and should be prepped a little differently before cooking. An octopus can live for years, and the older they are when you cook them the tougher their meat is.
Unless they are young, you need to braise them in order to make sure their meat is not rubbery. Don’t let the extra preparation time scare you. Octopus can make a wonderful dish if you follow these guidelines.