Roasted Octopus with Edamame
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. The octopus gets incredibly tender when roasted with white wine and garlic, while the edamame adds a wonderful pop of color and nutrition, packed with plant based protein that keeps you satisfied. Fresh lemon, mint, and parsley brighten everything up beautifully. It's elegant enough for guests but honestly so simple that you'll find yourself making it again and again.
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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