Roasted Octopus with Ginger
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender octopus tentacles infused with warming ginger, garlic, and soy, finished with a drizzle of sesame oil and fresh scallions for an elegant yet approachable seafood dish.
Ella x
Ingredients
- 1 kgwhole octopus(cleaned)
- 3 tbspfresh ginger(minced)
- 6garlic cloves(minced)
- 4 tbspsoy sauce
- 2 tbsprice vinegar
- 3 tbspsesame oil
- 1 tbsphoney
- 4scallions(sliced thin)
- 1red chili pepper(sliced)
- 1lemon(halved)
- 2 tbspolive oil
- 1 tspsea salt
- ½ tspblack pepper
Detail level
Instructions
- 1
Bring a large pot of water to a boil with lemon halves and 1 tsp salt. Gently place the cleaned octopus into the boiling water and reduce heat to medium. Simmer for 35-40 minutes until the octopus is tender when pierced with a fork.
Tip: The octopus will curl slightly and turn a deeper purple-red when cooked through.
- 2
Remove the cooked octopus from the water and let it cool for 5 minutes. Once cool enough to handle, cut the tentacles into 2-3 inch pieces, separating them at the joints.
Tip: The skin should slide off easily if the octopus is cooked properly.
- 3
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced ginger, and minced garlic until well combined.
Tip: This marinade can be made up to 2 hours ahead.
- 4
Heat olive oil in a large cast-iron skillet or roasting pan over medium-high heat. Arrange octopus pieces in a single layer and season lightly with salt and pepper.
Tip: Use a skillet that can go from stovetop to oven for best results.
- 5
Roast the octopus pieces for 8-10 minutes, stirring halfway through, until the edges are slightly charred and crispy.
Tip: Don't overcrowd the pan; work in batches if necessary for better browning.
- 6
Pour the ginger-soy marinade over the roasted octopus pieces and toss gently to coat evenly. Continue roasting for another 3-4 minutes to caramelize the glaze.
Tip: The sauce should reduce slightly and cling to the octopus.
- 7
Transfer the roasted octopus to a serving platter and garnish generously with sliced scallions and red chili pepper slices.
Tip: Serve immediately while still warm for the best texture.
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