Spicy Smoked Paprika Baby Octopus Stir-Fry

1.Pat the baby octopus dry with paper towels to remove excess moisture.

2.Heat olive oil in a large wok or skillet over medium-high heat until shimmering.

3.Add the sliced onion and sauté for 2-3 minutes until softened and translucent.

4.Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.

5.Sprinkle in the smoked paprika and chili flakes, stirring to coat the onions and garlic evenly, cooking for 1 minute to release the spices' aroma.

6.Add the baby octopus to the wok and stir-fry for 4-5 minutes until they begin to turn opaque and slightly curled, stirring frequently to ensure even cooking.

7.In a small bowl, mix oyster sauce, soy sauce, sugar, and water until the sugar dissolves.

8.Pour the sauce mixture over the octopus, stirring well to combine. Cook for another 2 minutes to allow the flavors to meld and the sauce to thicken slightly.

9.Add the halved baby bok choy to the wok, stirring gently to coat with the sauce. Cook for 2-3 minutes until the bok choy is tender-crisp but still vibrant green.

10.Season with salt and freshly ground black pepper to taste, adjusting seasoning as needed.

11.Remove from heat and transfer to a serving dish.

12.Garnish with toasted sesame seeds and fresh cilantro leaves if desired.

13.Serve immediately with steamed jasmine rice or crusty bread for a complete meal.