Roasted Octopus with Lotus Root
Prep
25 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender roasted octopus paired with crispy caramelized lotus root slices, finished with garlic oil, fresh herbs, and a squeeze of lemon for a sophisticated yet approachable Mediterranean-inspired dish.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned and cut into 8cm pieces)
- 400 gramslotus root(peeled and sliced 1cm thick)
- 6 tablespoonsextra virgin olive oil
- 8garlic cloves(thinly sliced)
- 3 tablespoonsfresh lemon juice
- 1½ teaspoonssmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 20 gramsfresh flat-leaf parsley(chopped)
- 4 sprigsfresh thyme
- 150 mldry white wine
- 250 mlvegetable stock
Detail level
Instructions
- 1
Bring a large pot of salted water to boil with thyme sprigs. Add octopus pieces and simmer for 35-40 minutes until tender, then drain and set aside to cool slightly.
Tip: Cooking octopus first in water ensures it becomes tender before roasting, preventing it from becoming rubbery.
- 2
Preheat oven to 220°C (425°F). Toss lotus root slices with 2 tablespoons of olive oil, salt, and black pepper on a large baking sheet.
Tip: Slicing lotus root thinly and evenly ensures uniform cooking and crispiness.
- 3
Roast lotus root for 20-25 minutes, stirring halfway through, until golden and crispy at the edges. Transfer to a plate.
Tip: Watch the lotus root closely as browning times can vary; aim for caramelized edges with tender centers.
- 4
Pat the cooked octopus dry with paper towels. On the same baking sheet, toss octopus with 2 tablespoons olive oil, smoked paprika, salt, and pepper.
Tip: Drying the octopus helps it develop a nice seared exterior and crispy texture.
- 5
Roast octopus for 12-15 minutes at 220°C until the edges are slightly charred and crispy.
Tip: Higher heat creates a wonderful textural contrast between the crispy exterior and tender interior.
- 6
While octopus roasts, warm the remaining 2 tablespoons of olive oil in a small pan over medium heat. Add sliced garlic and cook gently for 2-3 minutes until fragrant and golden but not brown.
Tip: Watch the garlic carefully to avoid burning, which would make the oil bitter.
- 7
Combine roasted octopus and lotus root on a serving platter. Drizzle with the warm garlic oil, fresh lemon juice, and scatter fresh parsley over the top.
Tip: Drizzling while the oil is still warm helps carry the garlic flavor throughout the dish.
- 8
Season to taste with additional salt and pepper, and serve immediately while the octopus and lotus root are still warm.
Tip: This dish is best enjoyed immediately after plating to maintain the optimal texture contrast.
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