Roasted Octopus with Leek
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender octopus infused with Mediterranean flavors, paired with caramelized leeks and finished with crispy garlic chips and a bright lemon-herb oil.
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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