First Step: PREPARE THE BABY OCTOPUS MARINADE

1. Clean the Octopus: If you have purchased whole baby octopus, you may need to clean them first. Remove the beak and the innards, and rinse thoroughly under cold water. Most baby octopus sold at markets are pre-cleaned, so this step is optional. If you’re using frozen octopus, allow them to thaw completely.
2. Prepare the Marinade: In a bowl, combine the olive oil, smoked paprika, cumin, coriander, chili flakes (if using), orange zest and juice, lemon zest and juice, garlic, salt, and black pepper. Whisk everything together until it forms a smooth marinade.
3. Marinate the Octopus: Place the cleaned octopus in a resealable bag or a shallow dish. Pour the marinade over the octopus, making sure they are well-coated. Seal the bag or cover the dish and refrigerate for at least 15-30 minutes. The longer you marinate, the deeper the flavors will penetrate, but even a short marination will impart great flavor.

Second Step: COOK THE BABY OCTOPUS

1. Preheat a Grill or Skillet: You can either grill the octopus for a smoky flavor or pan-sear them in a skillet. If using a grill, preheat it to medium-high heat. If using a skillet, heat 1 tablespoon of olive oil over medium-high heat.
2. Grill or Sear the Octopus: Once your grill or skillet is hot, add the marinated baby octopus. Grill for about 3-4 minutes per side until the octopus is lightly charred and crispy on the edges but still tender inside. If pan-searing, cook for 2-3 minutes per side, ensuring the octopus develops a golden-brown crust.
3. Check for Doneness: Baby octopus cooks quickly, so be sure to monitor the cooking time. The texture should be tender but slightly chewy, with a crisp exterior. Avoid overcooking, as it can become rubbery.
4. Rest the Octopus: Once cooked, remove the octopus from the heat and let them rest for a few minutes. This allows the juices to redistribute and ensures the octopus stays moist.

Third Step: PREPARE THE BROCCOLINI

1. Blanch the Broccolini: Bring a pot of salted water to a boil. Add the broccolini and blanch it for about 1-2 minutes until it turns bright green and slightly tender but still crisp. Immediately transfer the broccolini to a bowl of ice water to stop the cooking process and preserve its vibrant color.
2. Sauté the Broccolini: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant. Add the blanched broccolini to the skillet and toss to coat. Cook for another 2-3 minutes, allowing the broccolini to soften slightly and absorb the flavors.
3. Add the Seasonings: Drizzle the soy sauce, rice vinegar, and sesame oil (if using) over the broccolini. Toss to coat and cook for another minute. Add a pinch of red pepper flakes for heat if desired.
4. Taste and Adjust: Taste the broccolini and adjust the seasoning with salt, pepper, or more soy sauce if necessary. The broccolini should be tender yet crunchy, with a nice balance of savory and slightly tangy flavors.

Final Step: PLATE AND SERVE

1. Assemble the Dish: Arrange the sautéed broccolini on a serving platter, creating a bed for the baby octopus. Place the grilled or pan-seared octopus on top of the broccolini, ensuring it’s evenly distributed.
2. Garnish: Sprinkle fresh chopped cilantro or parsley over the octopus for a burst of color and freshness. Garnish with lemon wedges, sesame seeds, or crushed peanuts for added texture and flavor.
3. Serve Immediately: Serve the dish warm as a main course or light appetizer. The contrast between the citrus-spiced octopus and the crunchy, savory broccolini is sure to impress your guests.