Roasted Octopus with Lotus Root
Prep
25 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dinner party dishes because it looks impressive yet comes together in just over an hour. Tender roasted octopus paired with lotus root, which is wonderfully low in calories and packed with fiber, creates a elegant Mediterranean inspired meal that feels fancy but isn't complicated at all. The garlic, lemon, and smoked paprika do most of the heavy lifting flavor wise, so you can relax knowing this dish practically cooks itself. Whether you're cooking for guests or treating yourself to something special, this combination never disappoints.
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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