Woked baby Octopus and Sepia with ginger, garlic, scallion and cilantro.

By Stephen “Octoman” Fried


  • Any size Octopus and Sepia, Preferably 10-15 oz Spanish Tenderized Octopus and 100 grm  Spanish tenderized Sepia
  • Fresh ginger
  • 4 garlic cloves
  • Scallions
  • Cilantro
  • Soy Sauce
  • Lemon
  • Sesame Oil
  • Canola Oil

Boil water in large pot and drop 3 pieces in the water and boil covered for 15 -18 minutes Then remove from water to test tenderness. Should be tender with a nice texture. Not too soft. Let cool and remove beak (round hard eyeball looking thing in the middle of the body) Slice up into 1 inch pieces including the head.

Remove Beak from sepia by squeezing it with your fingers till it pops out. Cut sepai in 1 inch cubes or diamond shape. Set aside

Slice 3 inches of fresh ginger, peel skin and slice into small dice. Slice up 4 garlic cloves. Cut 1 bunch scallions in slivers on diagonal. Cut and chop half cup cilantro for garnish

Heat wok (or large frying pan if Wok is not available). Add 1 table spn sesame oil and 1 tablespoon canola oil and fry ginger until it starts to turn a bit brown, 3-5 minutes. Add garlic and cook for 3 minutes.   Toss on Octopus and try to get a sear on them for 4-6 minutes. Add Sepia and mix together for 2-3 minutes. Add Scallion and quarter cup low sodium soy sauce. Add 80% of cilantro and turn off heat. Taste and Plate. Add remaining Cilantro and half a lemon and serve with jasmine, white or brown rice.  Serves 4-6.