Step-by-Step Instructions

Step 1: Preparing the Baby Octopus

1. Clean and prep the octopus: If not pre-cleaned, remove the beak and any internal organs from the octopus. Rinse thoroughly under cold water and pat dry with a paper towel.
2. Marinate the octopus: In a large mixing bowl, combine olive oil, orange juice, lemon juice, orange and lemon zest, minced garlic, smoked paprika, cumin, and red pepper flakes. Whisk together to form a well-balanced marinade. Add the baby octopus to the bowl and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor infusion.

Step 2: Cooking the Baby Octopus

3. Preheat your grill pan or skillet: Heat a cast-iron skillet or grill pan over medium-high heat until hot. Lightly oil the pan to prevent sticking.
4. Cook the octopus: Remove the octopus from the marinade, shaking off any excess liquid. Place the octopus on the hot pan and sear for 4-5 minutes per side, pressing gently with a spatula to ensure even charring. The octopus is ready when it’s tender and lightly caramelized on the edges. Remove from heat and keep warm.

Step 3: Preparing the Broccolini

5. Blanch the broccolini: Bring a large pot of salted water to a boil. Add the broccolini and blanch for 2-3 minutes until vibrant green and slightly tender. Immediately transfer the broccolini to a bowl of ice water to halt the cooking process. Drain and pat dry.
6. Sauté the broccolini: In a large skillet, heat olive oil and sesame oil over medium heat. Add the blanched broccolini and sauté for 3-4 minutes, tossing occasionally. Drizzle with soy sauce and honey, stirring to coat the broccolini evenly. Sprinkle with toasted almonds and remove from heat.

Step 4: Plating the Dish

7. Assemble and serve: Arrange the sautéed broccolini on a large serving platter. Place the grilled baby octopus on top, allowing the vibrant colors to shine through. Garnish with freshly chopped parsley and serve with lemon or orange wedges for an extra pop of citrus flavor.