BABY SHRIMP & OCTOPUS IN GARLIC-CHILI OIL

Sep 4

2 min read

Inspired by the Spanish Tradition of Garlic-Poached Shrimp

Antipasti — Yields 4 Servings

This Spanish-inspired dish is all about simplicity and bold flavor. Tender baby shrimp and octopus are gently warmed in fragrant garlic-chili oil, creating a light, savory broth that begs to be soaked up with crusty bread. It’s an easy, satisfying dish that lets a few great ingredients do the work.

Baby Shrimp & Octopus in Garlic-Chili Oil

Ingredients

1 cup extra virgin olive oil
8 garlic cloves, thinly sliced
¾ teaspoon crushed red pepper
8 oz cooked octopus, cut into bite-sized pieces
1 lb baby shrimp, cooked, peeled and deveined
Kosher salt, to taste
¼ cup fresh parsley, chopped
Crusty bread, for serving

Method

1. Build the Garlic Oil — In a wide, shallow pan, combine the olive oil, garlic, and crushed red pepper. Heat gently over medium-low, letting the garlic slowly infuse the oil until fragrant — don't let it brown or burn.

2. Warm the Octopus in the Oil — Add the octopus to the warm oil and let it heat through gently, keeping the oil at a bare simmer rather than a fry.

3. Warm the Shrimp in the Oil — Add the shrimp directly to the same oil and season with the salt. Warm through gently — the shrimp will release a noticeable amount of liquid as they heat, which mixes with the oil and garlic into a flavorful jus at the bottom of the pan.

4. Finish — Off heat, stir in the parsley. Serve in the pan or a shallow bowl with plenty of the garlic oil and shrimp liquid spooned over, and the crusty bread alongside for dunking.

Notes

Since both the octopus and shrimp are already cooked, there's no doneness cue to watch for here — just warm everything through gently.
The liquid the shrimp release is a feature, not something to cook off; it turns the garlic oil into a light broth that's the best part of the dish with bread.
Keep the heat moderate throughout so the garlic doesn't brown too fast.