Roasted Octopus with Cucumber
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted octopus with cucumber is one of my favorite dishes to make when I want something impressive yet totally manageable. The beauty of this recipe is that it comes together in just over an hour, making it perfect for a weeknight dinner or casual entertaining. Octopus is wonderfully lean and packed with protein, plus it develops the most tender, delicious texture when roasted. I love pairing it with crisp, refreshing cucumber because the brightness cuts through the richness beautifully. The whole thing costs far less than you'd pay at a restaurant, and honestly, it feels fancy enough that your guests will think you've been slaving away for hours.
Ella x
Ingredients
- 1 kgoctopus(cleaned and tentacles separated)
- 2english cucumber(thinly sliced on a mandoline)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 3 tablespoonsfresh dill(chopped)
- ½red onion(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 1 teaspoonlemon zest
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil. Add the cleaned octopus and simmer for 35-40 minutes until the thickest part of the tentacles is tender when pierced with a fork.
Tip: Boiling the octopus first ensures it becomes tender before roasting, preventing tough, chewy results.
- 2
Remove the octopus from the water and let it cool slightly. Pat dry with paper towels and cut the tentacles into 2-3 inch pieces.
Tip: Drying the octopus well will help it develop a nice crispy exterior when roasted.
- 3
Preheat your oven to 425°F. In a large bowl, combine 4 tablespoons of olive oil with minced garlic, smoked paprika, sea salt, black pepper, and lemon zest. Toss the octopus pieces in this mixture until well coated.
- 4
Spread the octopus on a baking sheet lined with parchment paper in a single layer. Roast for 8-10 minutes until the edges are slightly charred and crispy.
Tip: Watch the octopus closely during roasting to achieve a nice caramelization without overcooking.
- 5
While the octopus roasts, prepare the cucumber salad by combining the sliced cucumber and red onion in a large bowl.
- 6
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice, chopped dill, and chopped parsley. Season with a pinch of salt and pepper.
Tip: Make the vinaigrette just before serving to keep the cucumber salad crisp and fresh.
- 7
Pour the lemon-herb dressing over the cucumber mixture and toss gently to combine. Let it sit for 2-3 minutes to allow the flavors to meld.
- 8
Divide the cucumber salad among four plates and top each portion with the roasted octopus pieces. Drizzle with any extra dressing and garnish with fresh lemon wedges.
Tip: Serve immediately while the octopus is still warm and the cucumber is refreshingly cool.
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