Roasted Octopus with Bean Sprout Salad
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted octopus with bean sprout salad is one of my favorite dishes to make when I want something that feels fancy but comes together quickly. The whole meal takes just over an hour, and most of that is hands off roasting time, so it's perfect for a weeknight dinner. I love pairing tender octopus with crisp, fresh bean sprouts, which are packed with enzymes and nutrients that aid digestion. The ginger, garlic, and lime create this bright, zesty dressing that really brings everything to life. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 1½ kgfresh octopus(cleaned and tentacles separated)
- 710 mlbean sprouts(mixed varieties if available)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lime juice
- 1 tablespoonfresh ginger(minced)
- 4garlic cloves(minced)
- ½ teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh cilantro(chopped)
- 2scallions(thinly sliced)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil. Add the cleaned octopus and simmer for 35-40 minutes until the flesh is tender when pierced with a fork. Remove and let cool slightly, then cut tentacles into 5cm pieces.
Tip: Cook the octopus until easily pierced to ensure tenderness throughout.
- 2
While the octopus cooks, whisk together lime juice, minced ginger, minced garlic, 4 tablespoons olive oil, red chili flakes, salt, and black pepper in a bowl to create the vinaigrette.
Tip: Make the vinaigrette ahead of time for deeper flavor development.
- 3
Pat the cooled octopus pieces dry with paper towels. Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering.
Tip: Drying the octopus ensures better browning and a crispier exterior.
- 4
Add octopus pieces to the hot skillet in a single layer and roast for 4-5 minutes per side until golden brown and slightly charred at the edges. Work in batches if needed.
Tip: Don't overcrowd the pan; allow each piece to develop a caramelized crust.
- 5
In a large bowl, combine fresh bean sprouts, chopped cilantro, and sliced scallions.
Tip: Use a variety of bean sprouts such as mung, soy, and pea sprouts for texture contrast.
- 6
Pour the prepared vinaigrette over the bean sprout mixture and toss gently to coat evenly.
- 7
Arrange the roasted octopus pieces on a serving platter or individual plates and top with the dressed bean sprout salad.
Tip: Serve immediately while the octopus is still warm for the best flavor contrast.
- 8
Drizzle any remaining vinaigrette around the plate and garnish with additional cilantro if desired before serving.
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