Roasted Octopus with Edamame
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender roasted octopus with a crispy exterior paired with buttery edamame, finished with a bright lemon-garlic oil and fresh herbs for a Mediterranean-inspired seafood dish.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and tentacles separated)
- 300 gfresh edamame(podded)
- 5 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 2fresh lemon(zest and juice)
- ½ teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsfresh mint(torn)
- 237 mlwhite wine
Detail level
Instructions
- 1
Bring a large pot of salted water to boil with white wine. Add the cleaned octopus and simmer for 35-40 minutes until tender when pierced with a fork. Drain and let cool slightly, then cut tentacles into bite-sized pieces.
Tip: Simmering with wine helps tenderize the octopus and adds subtle flavor.
- 2
While octopus cooks, bring a separate pot of salted water to boil and blanch edamame for 4-5 minutes until bright green and tender. Drain well and set aside.
Tip: Pat the edamame dry after draining to help them brown better during roasting.
- 3
Preheat your oven to 220°C (425°F). Heat 3 tablespoons of olive oil in a large oven-safe skillet over high heat until shimmering.
Tip: A very hot pan creates the crispy exterior that makes this dish special.
- 4
Add the cooked octopus pieces to the hot skillet and sear for 2-3 minutes per side until golden brown. Season with half the salt and pepper.
Tip: Don't overcrowd the pan; work in batches if needed to achieve proper browning.
- 5
Add blanched edamame to the skillet and transfer to the preheated oven. Roast for 8-10 minutes until both octopus and edamame develop a deeper color.
Tip: Roasting finishes the cooking and brings out natural sweetness in both ingredients.
- 6
Meanwhile, prepare the finishing oil by whisking together remaining 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice, chili flakes, and remaining salt and pepper in a small bowl.
Tip: Let this oil infuse for a few minutes while the octopus finishes roasting.
- 7
Remove the skillet from the oven and drizzle the lemon-garlic oil over the octopus and edamame. Toss gently to coat evenly.
Tip: The residual heat will gently warm the oil and release its fragrant flavors.
- 8
Transfer to a serving platter and garnish generously with fresh parsley and torn mint. Serve immediately while still warm.
Tip: Fresh herbs brighten the dish and add a final burst of Mediterranean flavor.
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