Roasted Octopus with Corn
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Roasted Octopus with Corn is a Mediterranean inspired dish combining tender octopus with sweet corn, garlic, lemon and aromatic herbs. The octopus is roasted with fresh thyme and chilli flakes, then finished with extra virgin olive oil and fresh parsley. This elegant recipe takes 20 minutes to prepare and 45 minutes to cook, making it suitable for those seeking an impressive seafood main course with minimal fuss.
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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