Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 2 pounds of baby octopus thoroughly, removing the beak and eyes, then rinse well and pat dry.

2. 2

   In a large bowl, combine 1/4 cup calamansi juice, 1/4 cup soy sauce, 2 tablespoons cane vinegar, 6 minced cloves of garlic, 1 tablespoon grated fresh ginger, 1 teaspoon brown sugar, and 1/2 teaspoon whole black peppercorns; add the cleaned octopus, ensuring it is fully coated, and marinate for at least 30 minutes.

3. 3

   Preheat your oven to 400°F (200°C) and arrange 1 large red onion, quartered, along with the remaining 2 cloves of minced garlic and 2 bay leaves on a large roasting pan.

4. 4

   Remove the marinated octopus from the bowl, reserving the marinade, and place it evenly over the onions in the roasting pan, then drizzle 2 tablespoons of olive oil over the octopus and vegetables.

5. 5

   Roast the octopus for 30-40 minutes, flipping halfway through, or until it is tender and slightly charred, checking for tenderness with a fork.

6. 6

   While the octopus roasts, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat, reducing it by about half to create a thick sauce for approximately 10-15 minutes.

7. 7

   Once roasted, remove the octopus and onions from the oven, transferring them to a serving platter.

8. 8

   Drizzle the reduced marinade sauce generously over the roasted octopus and onions before serving immediately.