Roasted Octopus with Artichoke
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender octopus and fresh artichoke hearts roasted until golden and crispy, finished with garlic, lemon, and herbs for a Mediterranean-inspired seafood dish.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned and cut into 5cm pieces)
- 8fresh artichoke hearts(quartered)
- 5 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mldry white wine
- 3fresh thyme sprigs
- 1 teaspoonred pepper flakes
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 tablespoonlemon zest
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). If using fresh artichokes, steam them for 15 minutes until tender, then quarter them. If using frozen, thaw and pat dry.
Tip: Pre-cooking artichokes ensures they'll be tender by the time the octopus finishes roasting.
- 2
Bring a large pot of salted water to boil and add octopus pieces. Simmer for 25 minutes until the octopus is just tender, then drain and pat thoroughly dry.
Tip: Drying the octopus well helps it achieve a better crust when roasted.
- 3
In a large roasting pan, combine olive oil, minced garlic, red pepper flakes, and thyme sprigs. Heat in the oven for 2 minutes until fragrant.
Tip: Infusing the oil with aromatics builds flavor throughout the dish.
- 4
Add the cooked octopus and artichoke quarters to the hot oil mixture. Toss to coat evenly and spread in a single layer.
Tip: Arrange pieces in one layer for even, crispy browning.
- 5
Roast for 15-18 minutes, stirring halfway through, until the octopus edges are slightly charred and artichokes are golden brown.
Tip: Watch for caramelization on the octopus tentacles for best flavor.
- 6
Remove from oven and carefully pour white wine over the roasted ingredients. Return to oven for 3-4 minutes to allow wine to reduce slightly.
Tip: The wine adds acidity and deepens the overall flavor profile.
- 7
Remove from oven and immediately squeeze fresh lemon juice over everything. Season with sea salt and black pepper to taste.
Tip: Add lemon just before serving to preserve its bright, fresh taste.
- 8
Transfer to a serving platter and garnish with lemon zest and fresh chopped parsley. Serve warm with crusty bread to soak up the pan juices.
Tip: The parsley garnish adds color and a fresh herbal note to finish the dish.
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