Baby octopus, also known as octopus larvae or paralarvae, is a popular ingredient in many dishes around the world. The most common names for foods containing baby octopus are:
Tapas de Pulpo or Tapas de Pulpitos
Tapas are a variety of appetizers or snacks in Spanish cuisine. Tapas de pulpo or tapas de pulpitos are common tapas made with baby octopus or octopus larvae. They consist of boiled or fried baby octopus served hot or cold as an appetizer.
Where are Tapas de Pulpo eaten?
Tapas de pulpo are very popular in Spain. They can be found in tapas bars all over the country, especially along the coastal regions of Spain.
How are Tapas de Pulpo prepared?
There are a few common ways Tapas de Pulpo are prepared:
- Boiled – The baby octopus is boiled briefly to tenderize it.
- Fried – The paralarvae are tossed in flour, beaten egg, and fried until crispy.
- Grilled – They are grilled quickly over high heat.
- Marinated – Prior to cooking, they are marinated in oil, garlic, paprika and other spices.
The cooked octopus is usually seasoned with olive oil, smoked paprika, garlic, and lemon. It is served warm or at room temperature with bread or potatoes.
What do they taste like?
Tapas de pulpo have a mild, briny seafood flavor with a firm, chewy texture. When fried or grilled, they take on delicious crispy outer edges. The lemon and paprika add a tangy, smoky flavor.
Pulpo a la Gallega
Pulpo a la Gallega is a traditional Spanish octopus dish originally from the Galicia region. It features paralarvae or baby octopus boiled and drizzled with olive oil, smoked paprika and rock salt.
Origins
Pulpo a la Gallega originated in the fishing villages of Galicia. The abundant octopus caught by local fishermen were traditionally dipped in boiling olive oil and water, then dusted with paprika and salt.
Customs
Locals in Galicia have special ways of preparing and eating Pulpo a la Gallega:
- Fishermen bang the octopus against rocks to tenderize it before boiling.
- The octopus is cut into bite-sized pieces with scissors and served on wooden plates.
- It is customary to pour some olive oil from the plate onto bread before eating the octopus.
How is it cooked?
To make Pulpo a la Gallega:
- Bring a pot of water to boil.
- Add whole baby octopuses and boil for about 20 minutes until tender.
- Drain the octopus and slice into pieces.
- Drizzle with olive oil, sprinkle with smoked paprika (pimentón) and rock salt.
- Serve warm with boiled potatoes.
Taste
Pulpo a la Gallega has a rich, savory flavor from the smoky paprika paired with the briny seafood taste of the octopus. The olive oil and salt enhance the natural flavors. The boiled octopus has a very tender, soft texture.
Takoyaki
Takoyaki is a popular Japanese street food consisting of ball-shaped pancakes filled with chopped baby octopus (tako in Japanese).
Origins
Takoyaki was created in Osaka in the 1930s. It was sold by street vendors as a fast, portable snack. Its round, ball shape was meant to resemble an octopus.
Ingredients
Authentic Takoyaki is made with:
- Chopped baby octopus
- Flour
- Eggs
- Shredded cabbage
- Green onions
- Dashi broth
It’s topped with:
- Takoyaki sauce (similar to Worcestershire sauce)
- Mayonnaise
- Bonito flakes
- Aonori (dried seaweed)
How is it Made?
Takoyaki is cooked in a special pan with hemispherical wells. The batter is poured into the wells along with the octopus and other ingredients. The balls are flipped carefully with picks until cooked through with a crispy outside and gooey interior.
Taste and Texture
Takoyaki has a soft, fluffy pancake exterior with a rich, flavorful center containing bits of tender octopus. The contrasting textures of the crispy outside and creamy inside are part of its appeal. The octopus and toppings add salty, savory, and umami flavors.
Octopus Salad
Octopus salad is a common appetizer or side dish found along coastal regions worldwide. It features boiled octopus served chilled and seasoned in a vinaigrette dressing.
Ingredients
Octopus salad is made with:
- Boiled baby octopus or sliced larger octopus
- Onions
- Tomatoes
- Bell peppers
- Olive oil
- Vinegar (red wine, sherry, or champagne)
- Garlic
- Herbs (parsley, oregano, basil)
- Spices (paprika, cayenne)
- Salt and pepper
Variations
There are many regional variations of octopus salad across the globe. Additional ingredients may include olives, capers, celery, lemon juice, whiskey, and more.
How is it Prepared?
To make a basic octopus salad:
- Boil baby octopus until very tender, about 20 minutes
- Chill the octopus until cold
- Slice the octopus into bite-sized pieces
- Chop up onions, tomatoes, peppers and herbs
- Whisk together oil, vinegar, garlic and seasonings for dressing
- Gently toss octopus and vegetables in vinaigrette
- Let marinate in fridge for flavors to meld, about 1 hour
Serving Suggestions
Octopus salad can be served:
- As an appetizer
- Over greens as a composed salad
- Over pasta or rice
- With crusty bread as a light meal
Taste and Texture
Chilled, tender octopus pairs perfectly with the bright, acidic vinaigrette in this dish. The salad has a refreshing, tangy flavor accented by briny olives, peppers and herbs. The octopus provides a nice chewy contrast to the crunchy vegetables.
Octopus Stew
Octopus stew is found along the coastal regions of Spain, Portugal, Greece, Turkey, North Africa and beyond. It is a hearty dish made by simmering octopus in a tomato-based broth.
Ingredients
A traditional octopus stew contains:
- Octopus – often baby octopus or sliced larger octopus
- Onions
- Garlic
- Tomatoes
- White wine
- Olive oil
- Herbs like oregano, bay leaves
- Potatoes
- Carrots
- Bell peppers
- Salt and pepper
Cooking Method
To make octopus stew:
- Sear the octopus in olive oil briefly to brown
- Sauté onions, garlic and tomatoes
- Deglaze with white wine
- Add octopus and vegetables to pot
- Simmer ingredients in broth until octopus and veggies are tender
- Season with herbs, salt and pepper
Serving Suggestions
Octopus stew can be served:
- On its own in a bowl with crusty bread
- Over pasta or rice
- With a salad or greens
- With fresh lemon wedges
Flavors
This dish offers a wonderful balance of sweet, bright tomato broth and briny octopus. The stew soaks up flavors from the wine, herbs and seasonings. The combination of tender octopus, vegetables, and broth makes for a hearty, comforting meal.
Conclusion
Baby octopus is enjoyed in a variety of traditional dishes around the world. Some of the most common names for foods containing octopus larvae or paralarvae are Tapas de Pulpo, Pulpo a la Gallega, Takoyaki, Octopus Salad, and Octopus Stew. Regional cooking methods produce unique textures and flavors, from crispy fried tapas to hearty stews. The mild, sweet flavor of the baby octopus pairs well with bright spices, herbs, tomatoes and vinegar. Octopus makes for the star ingredient in salads, stews, appetizers and more.
