Roasted Octopus with Mushroom and Garlic Confit

Instructions

1. 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. 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. 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. 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. 5

   Remove both baking sheets from oven. Combine octopus and mushrooms on a large serving platter.

6. 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. 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.