Roasted Octopus with Courgette
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Roasted Octopus with Courgette is a Mediterranean inspired dish featuring tender octopus and fresh courgettes, infused with garlic, lemon, parsley and thyme. This recipe takes just 20 minutes to prepare and 45 minutes to cook, making it suitable for a special dinner that doesn't demand hours in the kitchen. The combination of quality olive oil and aromatic herbs creates a simple yet elegant meal.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and cut into tentacles)
- 3 mediumcourgettes(sliced into 1cm rounds)
- 6garlic cloves(thinly sliced)
- 100 mlextra virgin olive oil
- 1½lemon(zested and juiced)
- 30 gfresh parsley(roughly chopped)
- 2 sprigsfresh thyme
- 2bay leaf
- 1½ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chilli flakes
Detail level
Instructions
- 1
Bring a large pot of salted water to boil with bay leaves and thyme sprigs. Add octopus tentacles and simmer for 35-40 minutes until tender, skewering with a fork to test doneness. Drain and let cool slightly, then cut into 5cm pieces.
Tip: Pre-boiling the octopus ensures it stays tender during roasting and prevents it from becoming rubbery.
- 2
Preheat oven to 200°C (180°C fan). Arrange courgette slices on a large baking tray, drizzle with 40ml olive oil, season with salt and pepper, and roast for 15 minutes until golden.
Tip: Don't overcrowd the tray; arrange courgettes in a single layer so they caramelize rather than steam.
- 3
While courgettes roast, heat remaining 60ml olive oil in a large frying pan over medium-high heat. Add sliced garlic and cook for 1-2 minutes until just starting to colour and fragrant.
Tip: Watch the garlic carefully to prevent burning, which will make it bitter.
- 4
Add the cooked octopus pieces to the garlic oil, along with lemon zest and red chilli flakes. Toss gently and cook for 2-3 minutes until warmed through.
Tip: The octopus just needs warming; extended cooking will toughen the texture.
- 5
Remove the courgettes from the oven and transfer to a serving platter. Top with the octopus mixture and any garlic oil from the pan.
Tip: Keep the pan warm to preserve the infused oil which adds tremendous flavour.
- 6
Drizzle fresh lemon juice over the entire dish, scatter chopped parsley generously, and serve immediately with crusty bread on the side.
Tip: The fresh parsley and lemon juice brighten the dish and balance the richness of the olive oil.
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