Roasted Octopus with Charred Brussels Sprouts and Crispy Garlic

Instructions

1. 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. 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. 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. 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. 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.