Grilled Greek BBQ Baby Octopus with Cognac Butter Sauce

The scent of the Aegean sea always brings me back to my childhood summers in Greece. My Yiayia (grandmother) would often prepare the simplest, yet most delicious meals using whatever the local fishermen brought in that day. I remember one sun-drenched afternoon, watching her expertly clean tiny octopuses, their tentacles clinging to her hands as she laughed. The air was filled with the aroma of grilling octopus mingled with lemon and herbs, a smell that instantly transports me back to that idyllic time. This recipe, inspired by those memories, elevates the humble baby octopus to a gourmet experience, perfect for sharing with friends and family.

Recipe Overview

• Prep Time: 20 minutes (plus overnight marinating)
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes (plus overnight marinating)
• Servings: 6
• Dietary Type: Pescatarian

Ingredients

• 1 kg baby octopus, cleaned
• 300 ml water
• 60 g chopped garlic
• 1 teaspoon baking soda
• 150 g butter
• 50 ml cream
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 2 shallots, finely chopped
• Cognac, to taste
• Olive oil, for grilling

For the Marinade:

• 300 ml olive oil
• 1 lime, juiced
• 1 lemon, juiced
• Salt, to taste
• Pepper, to taste

Equipment Needed

• Large pot
• Mixing bowl
• Grill or hot plate
• Frying pan
• Whisk

Instructions

1. In a large pot, combine the baby octopus, chopped garlic, and water. Bring the mixture to a boil over high heat.
2. Once boiling, add the baking soda. This helps to tenderize the octopus. Reduce the heat to low and simmer gently for 40 minutes, or until the octopus is tender. Test for doneness by piercing the thickest part of a tentacle with a fork; it should offer little resistance.
3. While the octopus is simmering, prepare the marinade. In a mixing bowl, whisk together the olive oil, the juice of one lemon and one lime, salt, and pepper. Adjust seasonings to your preference.
4. Once the octopus is cooked, drain it well and rinse it thoroughly under cold water. This stops the cooking process and helps to remove any excess scum.
5. Place the rinsed octopus in the marinade, ensuring that it is fully submerged. Cover the bowl and refrigerate overnight, or for at least 8 hours. This allows the flavors to penetrate the octopus, resulting in a more flavorful and tender final product.
6. The following day, preheat your grill or hot plate to medium-high heat. Lightly brush the preheated grill with olive oil to prevent sticking.
7. Remove the marinated octopus from the marinade, letting any excess drip off. Grill the octopus for about 2-3 minutes per side, or until lightly colored and slightly charred. Be careful not to overcook it, as it can become tough.
8. While the octopus is grilling, prepare the Cognac butter sauce. In a frying pan over medium heat, carefully pour in a generous splash of Cognac. Allow the Cognac to warm briefly, then carefully ignite it with a long match or lighter. Flambé the Cognac until the flames subside.
9. Immediately add the butter to the pan and slowly melt it, whisking constantly to create an emulsion.
10. Once the butter is melted and smooth, add a touch of cream and the Worcestershire sauce. Continue whisking until all ingredients are fully combined and the sauce has thickened slightly.
11. Stir in the finely chopped shallots just before serving.
12. To serve, arrange the grilled baby octopus on a bed of rice or a simple salad. Generously pour the Cognac butter sauce over the octopus. Garnish with fresh parsley or a sprinkle of paprika for visual appeal.

Expert Tips & Tricks

• Tenderizing the Octopus: The key to delicious baby octopus is to tenderize it properly. Simmering it with baking soda helps to break down the proteins, resulting in a much more tender texture.
• Marinating: Don’t skip the marinating step! Allowing the octopus to marinate overnight infuses it with flavor and further tenderizes it.
• Grilling: Watch the octopus carefully while grilling to prevent it from overcooking. Overcooked octopus can become rubbery. A slight char is desirable, adding a smoky flavor.
• Cognac Butter Sauce: The Cognac butter sauce is the star of the show. Be sure to whisk it constantly to prevent it from separating. If the sauce becomes too thick, add a splash of cream or water to thin it out.
• Flavor Boost: For an extra layer of flavor, add a pinch of red pepper flakes to the marinade or sauce.
• Make Ahead: The octopus can be cooked and marinated a day in advance. Grill it just before serving. The sauce can also be made ahead and gently reheated.

Serving & Storage Suggestions

Serve the grilled Greek BBQ baby octopus immediately after grilling, while it’s still warm and tender. It pairs perfectly with rice, couscous, or a simple Greek salad. A squeeze of fresh lemon juice adds a bright touch.

Leftover grilled octopus can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave. The sauce can also be stored separately and reheated.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	68g	105%
Saturated Fat	21g	105%
Cholesterol	143mg	48%
Sodium	807mg	34%
Total Carbohydrate	11g	4%
Dietary Fiber	1g	4%
Sugars	1g	N/A
Protein	26g	52%

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes or a finely chopped chili to the marinade for a spicy kick.
• Herbaceous: Incorporate fresh herbs like oregano, thyme, or rosemary into the marinade for a more complex flavor profile.
• Wine Reduction: Instead of Cognac, you can use white wine to create a similar butter sauce. Reduce the wine slightly before adding the butter.
• Grilled Vegetables: Add grilled vegetables like zucchini, bell peppers, or eggplant to the dish for a more complete meal.
• Lemon Butter Sauce: For a simpler sauce, omit the Cognac and Worcestershire sauce and simply melt the butter with lemon juice and herbs.
• Seafood Medley: Combine the baby octopus with other grilled seafood like shrimp or calamari for a delicious seafood medley.

FAQs (Frequently Asked Questions)

Q: Why do I need to add baking soda to the octopus?
A: Baking soda helps to tenderize the octopus by breaking down its tough proteins during the simmering process.

Q: Can I skip the marinating step?
A: While you can, marinating the octopus overnight significantly improves its flavor and tenderness. The marinade helps to infuse the octopus with delicious flavors and further break down its proteins.

Q: How do I know when the octopus is cooked through?
A: The octopus is cooked through when it is tender and easily pierced with a fork. Avoid overcooking, as it can become rubbery.

Q: Can I use a regular grill instead of a hot plate?
A: Yes, you can use a regular grill. Just be sure to oil the grates well to prevent the octopus from sticking.

Q: What can I serve with this dish?
A: Grilled Greek BBQ baby octopus pairs well with rice, couscous, Greek salad, or grilled vegetables. A squeeze of fresh lemon juice adds a bright touch.

Final Thoughts

This Grilled Greek BBQ Baby Octopus recipe is more than just a dish; it’s a taste of the Mediterranean, a reminder of sun-drenched shores and the warmth of family gatherings. Don’t be intimidated by the idea of cooking octopus – it’s surprisingly simple with a few key techniques. So, gather your ingredients, fire up the grill, and embark on a culinary adventure that will transport you to the heart of Greece. I encourage you to try this recipe and share your feedback! Pair it with a crisp glass of Assyrtiko wine for the ultimate Greek experience.