Mini Octopuses on Skewers
6 servings
30 minutes
Mini octopuses on skewers are a refined delicacy of European cuisine, combining marine freshness and the aroma of fragrant herbs. They are prepared using a quick blanching method that preserves their tender texture. After marinating in a mixture of olive oil, lemon juice, and thyme, the octopuses acquire a rich flavor with a hint of citrus. Grilling adds an appetizing golden crust and crispy texture, especially to the tentacles. These miniature seafood pair perfectly with fresh salads and a glass of white wine, becoming an essential element of a light dinner or party appetizer. The simplicity of preparation makes them an excellent choice for gourmets looking to try something new and unusual.
1
Prepare the marinade. Mix olive oil with lemon juice, add a little salt and thyme sprigs.
- Olive oil: 100 ml
- Lemon juice: 30 ml
- Thyme: 3 stems
2
Drop the octopuses into boiling water, time exactly 60 seconds, then remove them with a slotted spoon, let them cool, and then transfer to the marinade.
- Little octopuses: 500 g
3
Marinate for 1-2 hours (especially impatient ones can start cooking after 40 minutes, but it's better to wait if possible, it will be tastier).
4
Skewer the octopuses on wooden sticks (they are often recommended to be soaked in water beforehand to prevent burning during cooking, but I don't do that, they don't burn for me anyway).
5
Grill until browned (especially tasty are the octopus legs grilled until crispy) and serve with a fresh salad.
- Little octopuses: 500 g