Roasted Octopus with Leek
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Here's a dish I've fallen in love with recently: roasted octopus with leek. It's simpler than you'd think, taking just over an hour from start to table, and it's incredibly budget friendly if you can find good octopus at your fishmonger. The leeks become wonderfully tender and sweet as they roast alongside the tender octopus, creating this gorgeous one pan meal that feels fancy but requires minimal effort. Octopus is packed with selenium and B vitamins, making it a nutritious protein choice that feels indulgent. The combination of white wine, garlic, and fresh thyme creates this fragrant, Mediterranean flavored sauce that brings everything together beautifully.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and tentacles separated)
- 3 wholeleeks(white and light green parts, halved lengthwise)
- 6 tablespoonsolive oil
- 5 wholegarlic cloves(thinly sliced)
- 2 wholelemon(1 juiced, 1 cut into wedges)
- 4 sprigsfresh thyme
- 2 wholebay leaves
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
- 237 mlwhite wine
Detail level
Instructions
- 1
Bring a large pot of water to a boil with the bay leaves, 2 thyme sprigs, and half the lemon. Add octopus tentacles and simmer for 35-40 minutes until tender when pierced with a fork. Drain and let cool slightly.
Tip: Pre-cooking the octopus ensures it remains tender during roasting rather than becoming rubbery.
- 2
While octopus cooks, pat the leek halves dry and brush with 2 tablespoons of olive oil. Season with salt and pepper on both sides.
Tip: Drying the leeks helps them develop a golden, caramelized exterior in the oven.
- 3
Preheat your oven to 220°C (425°F). Arrange leeks cut-side down on a baking tray and roast for 12-15 minutes until golden and tender.
Tip: Cut-side down contact with the hot pan creates beautiful caramelization.
- 4
Cut the cooled octopus tentacles into 5-7cm pieces. Toss with 2 tablespoons olive oil, lemon juice, remaining thyme, salt, pepper, and red pepper flakes.
Tip: The lemon juice adds brightness and helps tenderize the octopus further.
- 5
Push the roasted leeks to the side of the tray and add seasoned octopus pieces. Return to oven and roast for 8-10 minutes until octopus is heated through and slightly charred at the edges.
Tip: High heat creates a subtle crispy exterior while keeping the interior tender.
- 6
While the octopus roasts, heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Add sliced garlic and cook for 2-3 minutes until golden and fragrant, being careful not to burn.
Tip: Watch the garlic carefully as it can burn quickly and turn bitter.
- 7
Remove the roasted octopus and leeks from the oven. Drizzle with the warm garlic-infused oil and scatter fresh parsley over the top.
Tip: The warm garlic oil adds a final layer of flavor to the dish.
- 8
Plate the octopus and leeks together, spoon extra oil and garlic over top, and serve immediately with lemon wedges on the side.
Tip: Serve hot or at room temperature for a versatile Mediterranean appetizer or light main course.
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