Roasted Octopus with Green Beans and Garlic Oil

Instructions

1. 1

   Bring a large pot of salted water to boil with bay leaves. Add octopus tentacles and simmer gently for 35-40 minutes until tender when pierced with a fork. Drain and allow to cool slightly, then cut into 5cm pieces.

   Tip: The gentle boil prevents the octopus from becoming rubbery. Test tenderness regularly as size varies.

2. 2

   While octopus cooks, prepare the garlic oil. Heat 100ml olive oil in a small saucepan over low heat. Add sliced garlic and cook gently for 4-5 minutes until golden and fragrant, being careful not to burn.

   Tip: Keep heat low to infuse the oil without browning the garlic, which becomes bitter.

3. 3

   Toss green beans with 30ml olive oil, salt, and pepper. Spread on a baking tray and roast at 200°C for 18-20 minutes until tender with some charred edges, stirring halfway through.

   Tip: High heat creates a slight char which adds depth of flavor to the beans.

4. 4

   Heat the remaining 20ml olive oil in a large skillet over medium-high heat. Add cooked octopus pieces and sear for 2-3 minutes per side until lightly caramelized.

   Tip: Don't overcrowd the pan; work in batches if needed for proper browning.

5. 5

   Deglaze the skillet with white wine, scraping up any browned bits. Pour in the garlic-infused oil and lemon juice. Add the roasted green beans to the octopus and gently toss to combine.

   Tip: The wine and lemon juice brighten the dish and balance the richness of the oil.

6. 6

   Season with additional salt, pepper, and red pepper flakes to taste. Transfer to a serving platter and garnish with fresh parsley and lemon wedges.

   Tip: Taste and adjust seasonings before serving; the flavors should be bright and balanced.