Roasted Octopus with Corn
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender roasted octopus with charred corn, finished with garlic-infused olive oil, fresh herbs, and a squeeze of lemon for a Mediterranean-inspired seafood dish that's elegant yet simple.
Ella x
Ingredients
- ¾ kgoctopus(cleaned and halved)
- 3 earsfresh corn(kernels removed)
- 6 tablespoonsextra virgin olive oil
- 5garlic cloves(minced)
- 2lemon(zested and juiced)
- 1 teaspoonred chili flakes
- 3 tablespoonsfresh parsley(chopped)
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 177 mlwhite wine
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Bring a large pot of salted water to boil and add octopus with thyme sprigs. Simmer for 25-30 minutes until octopus is tender when pierced with a fork.
Tip: Pre-boiling the octopus ensures tender meat before roasting.
- 2
Drain the cooked octopus and let cool slightly. Cut into 2-inch pieces, removing any excess skin if desired.
- 3
In a small bowl, whisk together 4 tablespoons of olive oil, minced garlic, lemon zest, red chili flakes, salt, and black pepper to create a marinade.
Tip: This garlic oil can be made 30 minutes ahead for deeper flavor.
- 4
Toss the octopus pieces with half the garlic oil and spread on a large roasting pan. Arrange corn kernels around the octopus.
- 5
Drizzle remaining 2 tablespoons of olive oil and fresh lemon juice over the corn. Season corn with a pinch of salt and pepper.
- 6
Roast for 12-15 minutes, stirring halfway through, until octopus edges are slightly charred and corn is golden and tender.
Tip: Watch for light charring on the octopus for added depth of flavor.
- 7
Transfer to a serving platter and drizzle with any pan juices. Garnish generously with fresh parsley and extra lemon zest.
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