Roasted Octopus with Asparagus
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender, succulent octopus with charred edges paired with crispy roasted asparagus, finished with lemon, garlic, and a drizzle of peppery olive oil for an elegant Mediterranean-inspired dish.
Ella x
Ingredients
- 1 kgwhole octopus(cleaned)
- ¾ kgfresh asparagus(trimmed)
- 6 tbspextra virgin olive oil
- 6garlic cloves(minced)
- 2fresh lemon(juiced and zested)
- ½ tspred pepper flakes
- 4fresh rosemary sprigs
- 1½ tspsea salt
- ¾ tspblack pepper
- 118 mlwhite wine
- 3 tbspfresh parsley(chopped)
Detail level
Instructions
- 1
Bring a large pot of salted water to boil. Add the cleaned octopus with rosemary sprigs and simmer gently for 35-40 minutes until the thickest part of the tentacles pierces easily with a fork. Remove and let cool slightly, then cut tentacles into 3-inch pieces.
Tip: Pre-boiling the octopus ensures tender meat before roasting.
- 2
While octopus cooks, preheat your oven to 425°F (220°C). Toss asparagus on a baking sheet with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper.
Tip: Line your baking sheet with parchment paper for easy cleanup.
- 3
Roast asparagus for 12-15 minutes until lightly charred and tender. Transfer to a serving platter and set aside.
- 4
In a large bowl, combine the cooked octopus pieces with 3 tablespoons olive oil, remaining garlic, lemon zest, red pepper flakes, salt, and black pepper. Toss well to coat.
Tip: The warm octopus absorbs the flavors better, so don't wait for it to cool completely.
- 5
Spread octopus pieces on a clean baking sheet in a single layer. Roast for 8-10 minutes, stirring halfway through, until the tentacles develop golden-brown, slightly crispy edges.
Tip: Keep the heat high to achieve that desirable charred exterior.
- 6
Remove octopus from oven and deglaze the baking sheet with white wine, scraping up any browned bits. Transfer octopus and pan juices to the platter with asparagus.
Tip: This fond adds rich, concentrated flavor to the dish.
- 7
Drizzle the remaining 1 tablespoon of olive oil over the plated dish. Squeeze fresh lemon juice over top and garnish generously with chopped fresh parsley.
- 8
Serve immediately while the octopus is still warm and the asparagus retains its crispy texture.
Tip: This dish pairs wonderfully with crusty bread to soak up the flavorful pan juices.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.