Octopus & Mango

I was on my last $3 at the market and I asked the seafood guy how many small octopus (octopodes?) I could get. Turns out it is 6 ounces..

A steal if you know how to cook it!

My favorite way is a quick blanch once I get home, a few hours in a fast tart marinade, and then a nice hot sear..

Mixed with a little fruit, it is a beautiful healthy brunch.

(Maybe on a wasa cracker or two..)

Serves 2?


  • 6 ounces of small/baby octopus (octopuses?)
  • 1 garlic clove, minced
  • 1/2 lemon, zest and juice
  • 1 tbsp oil (olive or avocado..)
  • a bit of fresh cilantro.. (just tear some off), divided
  • seasonings- salt and pepper (maybe lemon pepper)
  • 1 small mango, peeled and chopped

Blanch the octopus for like 30 seconds to 1 minute by bringing a pot of water to boil, add some salt, and drop them in. They start to curl up on themselves and get some color.

In that time you can make the marinade. In a bowl (with a lid), add the garlic and lemon juice and zest. Whisk in the oil (or shake the bowl hard), season to your liking. Go crazy and fold in some chopped cilantro..

Add the drained octopus. Shake it around and put it in the fridge for a few hours.

When you are ready to eat, remove them from the marinade and add them to a hot pan with a splash of oil in it for 5-7 minutes, stirring them around a bit until they brown up and get a little char on them (but don’t burn). Season.

Give the octopus a rough chop, add some mango to the bowl, and sprinkle in some cilantro.


January 7, 2019 Comments (0) Fruit, Seafood

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