Roasted Octopus with Celery

Instructions

1. 1

   Blanch the octopus in salted boiling water with a bay leaf for 30 minutes until the thickest part is tender when pierced. Drain and let cool slightly, then cut tentacles into 2-inch pieces.

   Tip: Blanching first removes excess slime and helps tenderize the octopus before roasting.

2. 2

   Preheat oven to 425°F (220°C). Arrange celery pieces on a large baking sheet and toss with 2 tablespoons olive oil, salt, and pepper.

3. 3

   Roast celery for 15 minutes until it begins to caramelize at the edges. Stir halfway through.

   Tip: Don't skip this step - caramelized celery develops deep, sweet flavors.

4. 4

   Push celery to the sides of the sheet. In the center, combine octopus pieces with remaining 4 tablespoons olive oil, sliced garlic, lemon juice, thyme, and red pepper flakes.

5. 5

   Pour white wine and vegetable broth around the octopus. Season everything with additional salt and pepper to taste.

6. 6

   Return to oven and roast for 12-15 minutes until the octopus is lightly golden and the celery is tender and caramelized.

   Tip: Watch that the garlic doesn't burn; it should be golden, not dark brown.

7. 7

   Transfer to a serving platter, ensuring octopus and celery are well combined. Drizzle any pan juices over the top.

8. 8

   Garnish with fresh lemon wedges and a light sprinkle of fleur de sel. Serve warm or at room temperature.

   Tip: This dish is wonderful served slightly warm with crusty bread to soak up the flavorful juices.