Roasted Octopus with Charred Brussels Sprouts and Crispy Garlic
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Roasted Octopus with Charred Brussels Sprouts and Crispy Garlic is an elegant seafood dish combining tender octopus with caramelised brussels sprouts and golden garlic chips. The octopus is poached in white wine before roasting with rosemary, lemon, chilli flakes and extra virgin olive oil, creating a flavourful, restaurant quality meal. With 20 minutes of preparation and 45 minutes of cooking, this dish suits those seeking an impressive yet straightforward dinner option.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned)
- 500 gbrussels sprouts(halved)
- 8garlic cloves(thinly sliced)
- 6 tablespoonsextra virgin olive oil
- 2lemon(juiced and zested)
- 1 teaspoonred chili flakes
- 3 sprigsfresh rosemary
- 1½ teaspoonssea salt
- ½ teaspoonblack pepper
- 237 mlwhite wine(dry)
- 946 mlwater
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil with rosemary sprigs. Add the cleaned octopus and simmer for 35-40 minutes until the flesh is tender when pierced with a fork. Drain and let cool slightly, then cut tentacles into bite-sized pieces.
Tip: Simmering the octopus gently prevents it from becoming rubbery. You can test doneness by checking if the suckers pull off easily.
- 2
While the octopus cooks, toss brussels sprouts with 3 tablespoons of olive oil, sea salt, and black pepper on a large baking sheet. Spread in a single layer and roast at 200°C (400°F) for 25-30 minutes, stirring halfway through, until deeply browned and caramelized.
Tip: Don't overcrowd the pan; the brussels sprouts need space to caramelize properly rather than steam.
- 3
In a small skillet, gently heat the remaining 3 tablespoons of olive oil over medium heat. Add sliced garlic and fry for 3-4 minutes, stirring frequently, until golden and crispy. Remove with a slotted spoon and drain on paper towels, reserving the garlic oil.
Tip: Watch the garlic carefully as it burns quickly; remove it just as it turns golden for the best flavor.
- 4
Heat a large cast iron skillet or grill pan over high heat. Working in batches, sear the cooked octopus pieces for 2-3 minutes per side until lightly charred and crispy on the outside.
Tip: Pat the octopus dry before searing to ensure it browns properly and develops a flavorful crust.
- 5
Combine the seared octopus, roasted brussels sprouts, and crispy garlic on a large serving platter. Drizzle with the reserved garlic oil and fresh lemon juice. Sprinkle with lemon zest, red chili flakes, and fresh parsley.
Tip: Serve immediately while the octopus is still warm and the brussels sprouts retain their crispness.
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