Roasted Octopus with Bell Pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil and add octopus pieces. Reduce heat to medium and simmer for 25-30 minutes until the octopus becomes tender when pierced with a fork. Drain and pat dry with paper towels.

   Tip: The octopus should be easily pierced but still hold its shape. Don't overcook or it will become mushy.

2. 2

   While octopus cooks, preheat your oven to 425°F (220°C). On a large baking sheet, combine bell pepper strips and red onion wedges.

   Tip: Line your baking sheet with parchment paper for easier cleanup.

3. 3

   In a small bowl, whisk together 4 tablespoons of olive oil, minced garlic, lemon juice, smoked paprika, thyme, salt, and black pepper to create the seasoning mixture.

   Tip: Make sure the garlic is finely minced so it distributes evenly throughout the oil.

4. 4

   Transfer the cooked octopus to the baking sheet with the peppers and onions. Drizzle with the remaining 2 tablespoons of olive oil and pour the seasoning mixture over everything, tossing gently to coat all pieces evenly.

   Tip: Use your hands or two spoons to toss gently and ensure even coating without breaking apart the octopus.

5. 5

   Spread everything in a single layer on the baking sheet and roast in the preheated oven for 12-15 minutes, stirring halfway through, until the peppers are slightly charred at the edges and the octopus develops golden-brown spots.

   Tip: Don't skip the halfway stir—it ensures even browning and prevents sticking.

6. 6

   Remove from the oven and let cool for 2-3 minutes. Transfer to a serving platter and garnish generously with fresh chopped parsley.

   Tip: The residual heat will continue to develop flavors, so don't let it cool too long before serving.

7. 7

   Serve immediately while warm, with crusty bread or over a bed of mixed greens if desired.

   Tip: This dish is best enjoyed fresh from the oven while the peppers are still slightly warm and the octopus tender.