Roasted Octopus with Cassava
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender roasted octopus with crispy golden cassava cubes, finished with garlic oil, lemon, and fresh herbs for a Mediterranean-inspired coastal dish.
Ella x
Ingredients
- 1 kgwhole octopus(cleaned and cut into 2-inch pieces)
- ¾ kgcassava root(peeled, cut into 1-inch cubes)
- 6 tablespoonsolive oil
- 5garlic cloves(minced)
- 2lemon(zested and juiced)
- 3 sprigsfresh rosemary
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 1 teaspoonpaprika
- 118 mlwhite wine
- 59 mlfresh parsley(chopped)
- ½ teaspoonred pepper flakes
Detail level
Instructions
- 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
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
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
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
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
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.
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