Roasted Octopus with Ginger

Instructions

1. 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. 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. 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. 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. 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. 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. 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.