Marinated Baby Octopus
Octopus gives dense protein, iodine, and a deep sea flavor, while the olive oil and soy marinade keeps it aromatic and supple. It works well as a keto appetizer because the base is seafood and fat, not sugary sauce.
Octopus
Heat olive oil (30 g) in a wide pan. Add baby octopus (500 g) and sear for 4-5 minutes, just until it firms up and lightly browns at the edges.
Marinade
Blend soy sauce (90 g), olive oil (90 g), garlic (15 g), parsley (5 g), wine vinegar (7 g), erythritol (6 g), paprika (2 g), coriander seeds (2 g), table salt (3 g), and black pepper (1 g) into a smooth marinade.
Transfer the hot baby octopus (500 g) to a container, pour over the marinade, and mix so every piece is coated. Refrigerate for at least 2 hours.
Before serving, scatter lemon zest (2 g) over the octopus. Serve it chilled, or let it stand at room temperature for 10-15 minutes so the marinade tastes more open.
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