Roasted Octopus with Garlic
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender, succulent octopus infused with pungent roasted garlic, finished with fresh herbs and a drizzle of golden olive oil. A Mediterranean seafood delicacy that's surprisingly simple to prepare.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned)
- 12garlic cloves(peeled and halved lengthwise)
- 6 tablespoonsextra virgin olive oil
- 1lemon(quartered)
- 237 mlwhite wine(dry)
- 2 teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 3 tablespoonsfresh parsley(finely chopped)
- 4fresh thyme sprigs
- ½ teaspoonsmoked paprika
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil. Submerge the cleaned octopus and add lemon quarters and thyme sprigs. Simmer for 35-40 minutes until the octopus is tender when pierced with a fork. Drain and let cool slightly, then cut into 2-inch pieces.
Tip: Pre-cooking the octopus ensures it's tender before roasting, preventing tough, chewy results.
- 2
Preheat your oven to 220°C (425°F). Arrange the halved garlic cloves on a large baking sheet and drizzle with 2 tablespoons of olive oil. Roast the garlic for 8 minutes until golden and fragrant.
Tip: Roasting garlic separately softens it and prevents burning when combined with the octopus.
- 3
Remove the garlic from the oven and add the cooked octopus pieces to the same baking sheet. Drizzle with remaining olive oil and sprinkle with sea salt, black pepper, and smoked paprika.
- 4
Toss the octopus and garlic gently to coat evenly. Spread in a single layer and return to the oven for 12-15 minutes, stirring halfway through, until the octopus develops light charring on the edges.
Tip: Stirring halfway ensures even browning and prevents sticking on one side.
- 5
Remove from the oven and transfer to a serving platter. Scatter fresh parsley over the top and sprinkle with red pepper flakes for a hint of heat.
Tip: The fresh parsley adds brightness and complements the deep flavors of the roasted garlic.
- 6
Drizzle any pan juices over the octopus and serve immediately while still warm, with crusty bread if desired.
Tip: The pan juices contain all the concentrated flavors—don't waste them!
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