{Recipe} Spicy Baby Octopus

Octopus has always been cheap in the supermarkets. I always wondered the reason for that. I bought some the other day because I had an intense craving for tentacles. It was either octopus or squid, which was double the price. Bloodsuckers. Anyway, so the babies were sitting in the freezer for a few days now so I decided to do something about it.

I find it an acquired skill to cook octopus, even the baby ones. Cooked for the wrong amount of time, these beautiful things become hard bullets, rendering them unpalatable. The trick is to cook them between 2-4 minutes, taking them off the flame when they are just cooked. Then, you will get soft, wonderful octopus to feast on!

Spicy Baby Octopus

4-5 baby octopus

1 medium onion, sliced

2tsp soy sauce

2tsp sesame oil

1Tb Gochuchang (Korean chili paste)

1tsp heat-resistant sweetener

Prep octopus by first rinsing under tap. Slice off head and remove the hard ‘ball’ like structure which is the beak found in the centre, the ink sac and the eyes. Rinse the cleaned insides again under the tap. Quarter the head and lope off the tentacles into singles or doubles. Mix soy sauce, sesame oil, Gochuchang and sweetener in a bowl. Add octopus to the sauce mix and marinate for at least 30 minutes. After 30 minutes, heat pan and brown onions. Once onions are translucent, add octopus into pan with the sauce and stir-fry at high heat. Add some chopped spring onions if you have them. Cook for about 2 minutes, until octopus are just cooked. You can tell when the tentacles start to curl up. Remove from heat and serve.

Happy cooking!