Roasted Octopus with Cassava

Instructions

1. 1

   Blanch octopus pieces in a large pot of boiling salted water for 25-30 minutes until tender. Test with a fork—the flesh should pierce easily. Drain and pat dry with paper towels.

   Tip: Pre-cooking the octopus ensures it remains tender during roasting.

2. 2

   Toss cassava cubes with 2 tablespoons olive oil, salt, and paprika on a baking sheet. Roast at 400°F for 20 minutes, stirring halfway through, until golden and crispy.

   Tip: Don't crowd the pan—spread cassava in a single layer for even browning.

3. 3

   In a small bowl, combine minced garlic with 4 tablespoons olive oil, lemon zest, red pepper flakes, salt, and black pepper. Let sit for 5 minutes to infuse.

4. 4

   Arrange blanched octopus on a separate baking sheet. Brush generously with half the garlic oil, nestle rosemary sprigs among the pieces, and drizzle with white wine.

   Tip: The wine adds moisture and prevents the octopus from drying out.

5. 5

   Roast octopus at 425°F for 12-15 minutes until lightly charred at the edges. Remove from oven and drizzle with remaining garlic oil and fresh lemon juice.

6. 6

   Transfer roasted cassava to a serving platter. Arrange octopus pieces on top and sprinkle with fresh chopped parsley and extra lemon zest.

   Tip: Serve immediately while the cassava is still warm and crispy.