Roasted Octopus with Caramelized Turnip and Herb Oil

Instructions

1. 1

   Bring a large pot of salted water to boil. Add the octopus and lemon halves, then reduce heat and simmer for 35-40 minutes until the octopus is tender when pierced with a knife. Drain and let cool slightly, then cut tentacles into individual pieces.

   Tip: The octopus can be cooked up to 4 hours ahead and stored in the refrigerator.

2. 2

   While the octopus cooks, preheat your oven to 425°F (220°C). Toss the turnip wedges with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes, stirring halfway through.

   Tip: Arrange turnips in a single layer for even caramelization.

3. 3

   Make the herb oil by blending together the fresh basil, parsley, 4 tablespoons of olive oil, 3 minced garlic cloves, 0.25 teaspoon of salt, and red pepper flakes in a food processor until smooth. Set aside.

   Tip: Prepare this while waiting for the octopus and turnips to finish cooking.

4. 4

   Once the turnips have roasted for 20 minutes, create space on the baking sheet and add the cooked octopus pieces. Drizzle the octopus with white wine and remaining minced garlic, then season with salt and pepper.

   Tip: The octopus should brown slightly in the oven.

5. 5

   Return the sheet to the oven for 8-10 minutes, until both the octopus and turnips are caramelized at the edges and heated through.

   Tip: Watch for light browning on the octopus tips for the best flavor.

6. 6

   Transfer the octopus and roasted turnips to a serving platter. Drizzle generously with the herb oil and serve immediately with lemon wedges on the side.

   Tip: The herb oil adds brightness; don't skip this finishing step.