Baby Octopus in Tomato Sauce

Baby octopus on the menu tonight!

Baby octopus

I started by marinating my mollusks in a bath of avocado oil, lemon juice, lemon zest, tarragon, fresh garlic, sea salt and black pepper for 24 hours in a plastic bag.

As a side note, my first choice is to grill these beauties outdoors but the beautiful California sunshine has been playing a wicked game of cat and mouse.

Marinated Baby Octopus
Marinated Baby Octopus

Once the time was up, I drained them on paper towels to remove excess moisture. This trick helps keep them from steaming versus sautéing during the high-heat cooking process.

Marinated Baby Octopus

After sautéing my baby octopus for about 4 minutes, I added diced Vidalia onion and a jar of my favorite pre-made marinara sauce. Honestly, I buy the White Linen brand from Costco and it has yet to fail me.

Sauteed Octopus

I allow the flavors to marry for about 2 minutes on the stove top, and then stick the entire cast iron skillet in the oven for 60 minutes.

Octopus in Marinara Octopus in Marinara
Sauteed Octopus

The results were outstanding!

Baby Octopus in Tomato Sauce!
Baby Octopus in Tomato Sauce!
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I’m Stephanie Harris-Uyidi, affectionately known as The Posh Pescatarian. I’m a sustainable seafood enthusiast and love sharing recipes, education, and tips for making incredible pescatarian meals. I am an industry expert and an authoritative voice on the pescatarian lifestyle. When I’m not working on new recipes in my lab (AKA: my kitchen!) I enjoy traveling and learning about people, places and culture through food, ingredients, and cooking techniques. I share some of my experiences on my TV show Appetite for Adventure!



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