Roasted Octopus with Beetroot
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender roasted octopus glazed with a balsamic reduction, served alongside earthy roasted beetroot, crispy garlic chips, and a fresh herb oil for an elegant Mediterranean-inspired dish.
Ella x
Ingredients
- 1½ kgfresh octopus(cleaned and cut into portions)
- 4beetroots(medium-sized, peeled and cut into wedges)
- 6 tablespoonsolive oil
- 8garlic cloves(sliced thin)
- 4 tablespoonsbalsamic vinegar
- 3 sprigsfresh thyme
- 1lemon(zest and juice)
- 118 mlred wine
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsfresh mint(chopped)
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). Toss beetroot wedges with 2 tablespoons olive oil, salt, and pepper. Spread on a baking tray and roast for 30-35 minutes until tender and caramelized.
Tip: Cut beetroots evenly so they cook at the same rate.
- 2
While beetroots roast, blanch octopus pieces in boiling salted water for 25-30 minutes until tender. Drain and pat dry thoroughly with paper towels.
Tip: The octopus should be fork-tender when ready; this prevents it from becoming rubbery when roasted.
- 3
In a small saucepan, heat 2 tablespoons olive oil over medium heat. Add sliced garlic and fry gently until golden and crispy, about 4-5 minutes. Remove with a slotted spoon and set aside on paper towels.
Tip: Keep the garlic oil; you'll use it for the final dish.
- 4
Pour the red wine and balsamic vinegar into the same saucepan with the garlic oil remaining. Add fresh thyme sprigs and simmer until reduced by half, about 5-6 minutes. Remove from heat and stir in lemon zest.
Tip: This balsamic reduction creates a rich glaze for the octopus.
- 5
Heat remaining 2 tablespoons olive oil in a large roasting pan or skillet over medium-high heat. Add the dried octopus pieces and sear for 3-4 minutes per side until golden brown.
Tip: Work in batches if needed to avoid overcrowding the pan.
- 6
Pour the balsamic reduction over the seared octopus and toss to coat evenly. Transfer to the oven and roast for 8-10 minutes to finish cooking and allow flavors to meld.
Tip: The octopus will have a beautiful caramelized exterior from the glaze.
- 7
Remove both the octopus and beetroots from the oven. Arrange on a serving platter, alternating octopus and beetroot pieces.
Tip: The contrast of colors makes for an impressive presentation.
- 8
In a small bowl, combine chopped parsley, mint, and remaining lemon juice with 1 tablespoon olive oil to create a fresh herb oil. Drizzle over the plated dish and top with crispy garlic chips.
Tip: The fresh herb oil adds brightness and balances the rich balsamic glaze.
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