Grilled Baby Octopus


  • 2 pounds baby octopus, cut into pieces
  • 1 lemon, zested
  • 1 jalapeno, chopped
  • 1 bunch cilantro
  • 2 roma tomatoes, chopped
  • 2 tablespoons paprika
  • 1 tablespoon oregano
  • 3 bay leaves
  • Olive oil, as needed
  • 2 tablespoons agave nectar
  • 2 tablespoons lime juice


Combine octopus, lemon zest, jalapeno, cilantro, tomatoes, paprika, oregano and bay leaves into a braising pot and add enough water to reach 1-inch above the ingredients. Braise octopus for 1 ½ hours until tender. Strain and reserve liquid. Toss octopus in 1 tablespoon of oil and then grill over live embers until charred; set aside. 

Heat a pan with olive oil and cook chorizo.. Add reserved braising liquid. Season with agave nectar and lime. Add grilled octopus. Plate with sauce and garnish with cilantro.

Recipe by Chef-owner Mike Randolph
Publico, St. Louis