Easy and Delicious Spanish Baby Octopus

Very easy to follow recipe to get your baby octopus tender and full of flavour. Try it out guys.....and looking for some new subscribers!!
I'm pleased to announce my channel is now affiliated with Vosteed Knives. Check them out at: shareasale.com...

[@glenbaker4024]

Looks great Dean. Just found your channel, subscribed straight away. Cheers from Wodonga Victoria

[@ezindelicious]

Hey there Glen.... appreciate that. Cheers!!

[@tanyamiller6275]

Yuummm I'll make this recipe today

[@ezindelicious]

Awesome....let us know how it turns out.

[@tanyamiller6275]

I cooked that today bloody delicious yumm I'll save this recipe

[@ezindelicious]

Thanks so much for the feedback.....really appreciate it.

[@nezuki4117]

Looks great! I want to try and make this for Christmas lunch, wish me luck 😁

[@ezindelicious]

Nice one NEZUKI. Let us know how it turned out... and Merry Christmas to you and family. Cheers!!

[@nezuki4117]

@@ezindelicious it turned out soooo good! I posted the end results in my latest video. Thanks for the helpful video 🦑

[@ezindelicious]

That's awesome @NEZUKI, will check out the video.

[@melissaspry5993]

That looks so tasty good job I will be trying that tomorrow 🤤

[@ezindelicious]

Hi, I was really pleased with the flavours of this one. Thanks for watching my video and for the positive feedback. I really appreciate it. 😃

[@mrkim3257]

Hey Dean, awsome process, simple is superb! Braising is the key and your liquor nails it my friend. For those who like it HOT, I suggest one small finely diced orange habrenaro brushed over the occy with olive oil during grilling. Habrenaros, or scotch bonnet chillies are hot indeed, but the heat is more to the front of the tounge, somewhat like wasabi. You feel the heat vent from your nose and it disapates quite quickly, unlike the lingering afterburn of many other varieties. The secrect is to never add habrenaros to a braising liquor or sauce or you will lose the wonderful citrus punch that is their signature and be left with only the heat...One more tip from experience for those trying octopus for the first time. It is better to slightly under braise because any occy over cooked, is occy ruined...tender is good yes, but don't steal that unique texture and flavour away trying to make octopus the chicken it is simply not meant to be. Besides, a little extra chew only extends the joy of the juices you made so much effort to develop no?..😀

[@ezindelicious]

Hi there Kim, thanks so much for your awesome response. Some great thoughts and tips on the cooking of octopus. Especially brushing on some chopped habanero, what a great idea!! Will definitely try this next time. Cheers!!

[@melissaspry5993]

So I made them 😊 I did change the fennel for garlic chives and lemongrass and a small chilli to try and get the kick fennel would give. My kids don't like the anniseed taste so I improvised the best I could, the rest I kept the same especially the dressing yummmmy. I am very impressed with the way it turned out. Next time the kids can wait and I will try the fennel with it. Everything else I kept the same as you and I am pleased to say I am enjoying them right this very second🤤 I will be trying more of your recipes, and would love to share one of my own with you someday.

[@ezindelicious]

That sounds great... I always use recipes just as a base and adjust here and there for my own taste, or to those I might be cooking for. Look forward to seeing your recipes too. 😋

[@melissaspry5993]

@@ezindelicious I would love to share my coconut lemongrass chicken with you my American style ribs and Mel's KFC style chicken and quail. I will hopefully be able to fit it all in one comment lol. I live your chill cooking you don't fuss or stress you just love what you do and that is what made me enjoy your channel your chill cooking method and relaxing voice explain what your doing. Thanks mate 🧡

[@ezindelicious]

Thanks for your support.... I don't think my style is everyone's cup of tea. But if nothing else... it's real. Haha... Will look forward to checking your recipes out. I do a nice Vietnamese style lemon grass chicken which I'll definitely be posting down the track.

[@melissaspry5993]

@@ezindelicious I use chicken v wings and I mostly use a tablespoon of each but can play with the flavours depening on your taste. 1 can coconut milk 1 cxan coconut cream tbls or 2 of galangal 1-2 tbls ginger and garlic 1 And a half teaspoon turmeric zest 1 lime and the juice of two 1 tbls tamarind paste and the roots of coriander if you like the taste two stalks lemongrass and one chilli cut in half. Will only impart the taste if you boil chilli with remaining sce for dipping for those who love chilli. Cook under grill basting with remaining sce every 10 mins and boil rest for dipping in. You can play with the flavors if you like strong Thai flavours marinate for minimal 8 hrs max 24. Cooking under grill is the best way oven isn't as good. Just so you know your cooking is insane and anyone that doesn't like it has a very bland taste I think haha. You keep doing what you do it's great to see people who enjoy cooking amd sharing their ideas love ya channel mate I will be watching you ALOT I think! no i know lol

[@ezindelicious]

Thankyou so much for the recipe... but even more for your kind words and encouragement. I absolutely love cooking (and eating.. haha), and as you say especially bolder flavours such as is found in Asian cuisine. So glad to know that at least someone enjoys the videos, and encourages me to keep making them. Cheers!!

[@svetlanakrizeman7105]

Very nice, thanks! Subscribed😘

[@ezindelicious]

Hi, thanks for that.

[@MK.uLtrA-113]

Trying this now hopefully she comes out well

[@ezindelicious]

Good luck!! Let us know if it turns out nicely

[@daphneyu9004]

Really good can use the same concepts with other seasons

[@ezindelicious]

Hi there, thanks for that.

[@johnswinkels4383]

Dean I followed your recipe to a tee I did however add mirim to the marinade as it is my favourite go to for everything. I also did a very slow simmer for 1 hr. It came out perfect. It removed that raw occy sent. This is now locked into my favourites which I will use every time as I see no reason to change it. Oddly enough the wife and I are both going for a different salad dressing as we could not agree which you can do . thanks again its a thumbs up from me.

[@ezindelicious]

Hey there John...so glad it turned out satisfactorily for you. And I agree with you re mirin, it's a fantastic ingredient!! Thanks for coming back to let us know how it went, and your support of the channel. Cheers!!

[@melissaspry5993]

I brought my baby octopus and I'm cooking it for dinner will add a comment when I'm done to tell you how great it was. I'm looking forward to it because it does not look chewy or rubbery like mine has done in the past. I think the braising idea before grilling is the best way to get it tender. Will let you know how scrumptious it is lol 🤤🤤🤤

[@ezindelicious]

Nice one. Looking forward to hearing how it turns out. Am just editing a new video - Korean beef ribs, which Ill be uploading in the next hour or two.

[@melissaspry5993]

Your making my tummy rumble already. Korean ribs omg I'm dribbling lol. Live your food mate keep it up 🧡

[@johnsimpson930]

Yummy

[@ezindelicious]

Hi mate, thanks for watching!!

[@cybercheftb]

What is the fried white squares on the plate. I am not familiar with the term you used

[@ezindelicious]

Hi there. Those squares are a semi hard cheese called haloumi. I'm sorry, but I don't know any other name for it. It's main characteristic is it doesn't melt like other cheeses, so you can fry it like I have in this video. It's very salty in taste. Here's the wiki entry on it: en.m.wikipedia.org/wiki/Halloumi

[@johnswinkels4383]

Well done, I have not learnt my lesson yet not to watch this on an empty stomach. I have had so many failed attempts because I never simmered before. I have some octopus in the fridge now marinating that I simmered for 45 mins. My question is to char grill next can this be done on a hot plate as using heat beads is time consuming.

[@ezindelicious]

Hi there John....I think it would work out ok on a hot plate as long as the plate was sizzling hot, the octopus spread out a bit. Basically, as long as any residual fluid evaporates quickly, and the octopus doesn't "stew" on the hotplate. Let us know how it works out. Cheers mate.

[@johnswinkels4383]

@@ezindelicious Thanks for the advice I get the stewing bit might be a problem I have a grill plate I will use that cheers.

[@johnswinkels4383]

@@ezindelicious Well just finished eating the octopus my gas grill would not get hot enough so switched to the hot plate. It was OK better than I have done before I feel there is room for improvement. Next time I will follow your recipe to a tee. I did like the lemon pepper to finish off. I also noticed the thinner parts of the occy legs were more tender. So do I assume the longer boil the softer it gets.

[@ezindelicious]

Yes, the longer it's boiled or braised the more tender it should become. The last stage of grilling is really only to get some caramelisation happening.

[@JamesSmith-ve2kx]

Baby octopus, yuuuum. I don't know if it was just me or do some of those heads look a bit like various celebrities throughout the process 😬

[@ezindelicious]

They all looked like mini me Andrew Zimmermans (from Bizarre Foods) to me.

[@JamesSmith-ve2kx]

Haha, I'm sure I saw Pickard from Star Trek

[@ARCSTREAMS]

strange,i used to find baby octo's all the time at my local groceries but not anymore for some reason,even though most of the markets are taken over by asians youd think they would have these,,,have to start going to italian places or maybe more high end

[@ezindelicious]

Here in regional Queensland I have to buy mine frozen. Not ideal, but they still work for this dish. Thanks for watching.

[@ARCSTREAMS]

@@ezindelicious frozen? in queensland? thats unusual

[@ezindelicious]

Yes, the last couple of times have had to. We are inland from the coast, though other seafood (prawns, fish, etc) arrives fresh.

[@ARCSTREAMS]

@@ezindelicious i figured australia has octopus fishing in its waters too?

[@ezindelicious]

I believe so, but I don't know too much about it.

[@sisterkate2]

Where is the written recipe?

[@ezindelicious]

Hi Kathleen... here's the recipe. If you try it I hope you enjoy. Cheers, and thanks for watching. Braising Ingredients 1 onion roughly chopped 2 cloves garlic slightly smashed 1/2 fennel bulb sliced 1 bay leaf 1 tbsp olive oil 1 and 1/2 tsp smoked paprika 1 cup dry white wine Salt and pepper A little water if needed In a large pot mix above and bring to a boil then reduce to a simmer. Introduce 750gms baby octopus and simmer for 45 minutes. Turn off heat, and allow to cool (With octopus still in liquid). Place pot of liquid and octopus in fridge for 1-2 hours. Remove octopus and discard liquid. Pat octopus dry, allow to come to room temp, then brush with olive oil. Grill/broil under a very high heat till desired amount of charring occurs. In a bowl mix: 2 tbsp olive oil 2 tbsp lemon juice 2 tbsp chopped parsley leaves 1 tsp sea salt Toss warm/charred baby octopus through above before serving.

[@marsnyder2610]

Its difficult to understand this man talking with his thick accent. Does anybody know the exact ingredients of this recipe? Thank you.

[@ezindelicious]

Hi there, if you scroll down the comments you will find the full recipe (including ingredients) in response to another viewer asking for it. Cheers!!

[@marsnyder2610]

@@ezindelicious Thanks

[@googlesucks2296]

@@ezindelicious We love your awesome accent though! Keep it up!

[@ezindelicious]

@@googlesucks2296 Hahaha....thanks for that, have had the accent a long time now and is probably too late to change it. Cheers!!