Mezes for leisurely midday drinks, mini spicy octopus can be prepared in the time it takes to lay the table and smoothly prepare drinks and ice. The fresh bite size octopus (3-5 cm total) are tender and delicious and immediately bring to mind and palette images of sparkling seas. With its extra hot undertone, this creates a “Diablo” taste sensation!
The recipe depends on the freshness and quality of the ingredients. These mini-octopus only need minimum preparation and next to no time to clean. They are at their most delicious when cooked simply!
This is a great choice to pair with fish and other mezes, and is also a nice spicy accompaniment for pre-dinner aperitifs – ouzo, tsipouro, raki, etc. even Prosecco. If you find them in front of you (or they find you as they did with me) go ahead and try them – and don’t be tempted to skip the hot pepper!
Mini spicy octopus a la diablo
Preparation: 15 mins including serving. If you like things more spicy, add a thinly sliced red pepper. Quick and easy recipe.
Ingredients (serves 4-6)
½ k fresh small octopus, washed and drained
3 tbs olive oil
1 fresh hot red chilli pepper
½ cup dry white wine
salt, freshly ground black pepper
2 tbs finely chopped parsley for garnish
To prepare the octopus: In a deep frying pan that all the octopus can fit in, heat the olive oil over med heat, add the red pepper and leave for 30 secs to allow it to flavour the oil.
Add the octopus, turn them once and add the wine. When they start to boil, lower the heat and cook for 10-12 mins, until the octopus have shrunk a little and have released some of their water. Add salt and pepper, taste and adjust seasoning. Strain.
To serve: Transfer the spicy octopus to a plate, add the parsley and a drizzle of olive oil.