Roasted Octopus with Broccoli
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted octopus with broccoli is one of my favorite weeknight dinners because it comes together in just over an hour with minimal fuss. The octopus becomes incredibly tender and absorbs all those wonderful flavors from garlic, lemon, and oregano, while the broccoli crisps up beautifully alongside it. I love that broccoli is packed with vitamin C and fiber, making this dish as nutritious as it is delicious. Best of all, it's budget friendly and requires just basic cooking techniques, no fancy skills needed. Trust me, this will become a regular in your rotation.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned and cut into pieces)
- 500 gbroccoli(cut into florets)
- 6garlic cloves(minced)
- 4 tablespoonsfresh lemon juice
- 8 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoondried oregano
- ¼ teaspoonred chili flakes(optional)
- 3 tablespoonsfresh parsley(chopped)
- 1lemon zest(from 1 lemon)
Detail level
Instructions
- 1
Bring a large pot of salted water to boil. Add octopus pieces and simmer for 35-40 minutes until tender when pierced with a fork. Drain well and pat dry.
Tip: Cooking octopus beforehand ensures it becomes tender before roasting.
- 2
Preheat oven to 220°C (425°F). Toss broccoli florets with 3 tablespoons olive oil, salt, pepper, and oregano on a baking sheet.
Tip: Separate florets evenly for consistent roasting.
- 3
In a bowl, combine cooked octopus with remaining olive oil, minced garlic, lemon juice, salt, pepper, oregano, and chili flakes.
Tip: Allow octopus to marinate in the dressing while broccoli roasts.
- 4
Spread octopus mixture on a second baking sheet in a single layer.
Tip: Don't overcrowd the pan to ensure even cooking and browning.
- 5
Place both baking sheets in the oven. Roast for 12-15 minutes, stirring occasionally, until octopus develops golden-brown edges and broccoli is crispy.
Tip: Shake the broccoli pan halfway through for even browning.
- 6
Remove from oven and transfer octopus and broccoli to a serving platter.
- 7
Sprinkle fresh parsley and lemon zest over the top. Drizzle with additional olive oil if desired.
Tip: The fresh herbs and zest brighten the dish and add aromatic appeal.
- 8
Serve immediately while the octopus is warm and broccoli is still crispy.
Tip: Pair with crusty bread to soak up the flavorful oil.
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