Roasted Octopus with Mushroom and Garlic Confit
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender roasted octopus paired with earthy roasted mushrooms and silky garlic confit, finished with a bright lemon and herb oil for an elegant Mediterranean-inspired dish.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and halved)
- 400 gmixed mushrooms(cremini, oyster, and shiitake, halved)
- 12garlic cloves(peeled)
- 150 mlextra virgin olive oil
- 4 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 2lemon(zest and juice)
- 2 tbspred wine vinegar
- 1½ tspsea salt
- ¾ tspblack pepper(freshly ground)
- ½ tspsmoked paprika
- 3 tbspfresh parsley(chopped)
- ¼ tspchili flakes
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil. Add octopus halves and simmer gently for 35-40 minutes until tender, skimming any foam. Remove and let cool slightly, then cut into 5cm pieces.
Tip: Insert a knife tip into the thickest part—it should slide through easily when ready.
- 2
While octopus cooks, preheat oven to 200°C. Toss mushrooms with 3 tbsp olive oil, thyme, rosemary, salt, and pepper on a baking sheet. Roast for 20 minutes, stirring halfway.
Tip: Don't overcrowd the pan—use two sheets if needed for better browning.
- 3
In a small saucepan, gently warm 80ml olive oil with whole garlic cloves, smoked paprika, and chili flakes over low heat for 12-15 minutes until garlic is golden and soft. Do not brown.
Tip: This gentle infusion creates silky garlic confit without bitterness.
- 4
Toss cooked octopus pieces with 2 tbsp olive oil, sea salt, and black pepper. Spread on a second baking sheet and roast at 200°C for 12-15 minutes until lightly caramelized at the edges.
Tip: High heat creates charred, tender texture—watch closely to avoid over-cooking.
- 5
Remove both baking sheets from oven. Combine octopus and mushrooms on a large serving platter.
- 6
Whisk together lemon juice, red wine vinegar, and remaining 20ml olive oil. Pour the warm garlic confit and infused oil over the octopus and mushrooms.
Tip: The warm oil helps distribute flavors throughout the dish.
- 7
Scatter fresh parsley and lemon zest over the top. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm or at room temperature.
Tip: This dish is equally delicious served warm or cooled to room temperature the next day.
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