Roasted Octopus with Avocado
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but surprisingly simple. Roasted octopus with avocado comes together in just over an hour, and it's far more forgiving than people think. The tender, flavorful octopus pairs beautifully with creamy avocado, which is packed with heart healthy fats that make this dish as nourishing as it is delicious. With just a handful of pantry staples and fresh ingredients, you'll have a restaurant quality meal that impresses without breaking the bank or keeping you in the kitchen all evening.
Ella x
Ingredients
- 1 kgoctopus(cleaned and halved)
- 2avocado(ripe, halved and sliced)
- 2lemon(one juiced, one cut into wedges)
- 6garlic cloves(minced)
- 237 mlextra virgin olive oil
- 237 mlfresh parsley(chopped)
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 237 mlwhite wine
- 237 mlcherry tomatoes(halved)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil and add the octopus with lemon wedges and thyme. Simmer for 35-40 minutes until the octopus is tender and the skin can be easily pierced with a fork.
Tip: This pre-cooking step ensures the octopus becomes tender before roasting.
- 2
Drain the octopus and pat dry with paper towels. Cut into individual tentacles and arrange on a baking sheet.
Tip: Drying the octopus well helps it develop a crispy exterior when roasted.
- 3
In a small bowl, whisk together the minced garlic, lemon juice, 3 tablespoons of olive oil, chopped parsley, salt, black pepper, and red pepper flakes.
Tip: Make this marinade while the octopus is cooling slightly.
- 4
Brush the octopus tentacles generously with the garlic-herb mixture and drizzle with the remaining tablespoon of olive oil. Spread out in a single layer.
Tip: Reserve some of the herb mixture to drizzle over the finished dish.
- 5
Roast in a preheated 425°F oven for 8-10 minutes until the octopus develops golden-brown charred spots and crispy edges.
Tip: Watch carefully to avoid burning; the high heat will give you those desirable crispy bits.
- 6
While the octopus roasts, arrange the sliced avocado on serving plates and season lightly with salt and pepper.
Tip: Add avocado just before serving to prevent it from browning.
- 7
Remove the roasted octopus from the oven and let rest for 2 minutes. Divide among plates alongside the avocado slices and scatter cherry tomatoes around.
Tip: The resting period allows juices to redistribute for maximum tenderness.
- 8
Drizzle the reserved herb mixture and a squeeze of fresh lemon over the entire plate. Serve immediately while the octopus is still warm.
Tip: The warm octopus against cool avocado creates a wonderful contrast in both temperature and texture.
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