Roasted Octopus with Pak Choi
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted octopus with pak choi is one of my favorite dishes to make when I want something that feels fancy but comes together in under an hour. The octopus gets wonderfully tender and develops a beautiful caramelized crust, while the ginger and garlic infuse everything with incredible depth. Pak choi is a nutritional powerhouse, packed with vitamins K and C, and I love how it becomes silky when roasted. The best part? You really only need one pan and some basic pantry staples to pull this off. It's the kind of meal that impresses everyone at the table without keeping you stressed in the kitchen.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned)
- 600 gpak choi(halved lengthwise)
- 6garlic cloves(minced)
- 3 cmfresh ginger(grated)
- 4 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 3 tablespoonssesame oil
- 4 tablespoonsolive oil
- 3shallots(thinly sliced)
- 2 tablespoonschili oil
- 1lemon(juice)
- 1 teaspoonsea salt
- ½ teaspoonwhite pepper
- 20 gfresh cilantro(chopped)
Detail level
Instructions
- 1
Blanch the octopus in a large pot of boiling salted water for 35-40 minutes until the thickest part of the tentacle is tender when pierced with a knife. Drain and let cool slightly, then pat dry with paper towels.
Tip: Boiling first ensures the octopus is tender before roasting, preventing tough, rubbery texture.
- 2
Cut the octopus tentacles into 8-10 cm pieces and pat completely dry. Toss with 2 tablespoons of olive oil, salt, and white pepper.
Tip: Moisture prevents proper browning, so ensure the octopus is thoroughly dried before roasting.
- 3
Heat a large cast-iron skillet or roasting pan over medium-high heat. Arrange octopus pieces in a single layer and roast in a preheated 220°C oven for 12-15 minutes until the edges are caramelized and slightly charred.
Tip: The high heat creates a flavorful crust on the octopus while keeping the inside tender.
- 4
While the octopus roasts, crisp the sliced shallots in 1 tablespoon of olive oil in a small pan over medium heat for 4-5 minutes until golden. Set aside on paper towels and season with a pinch of salt.
Tip: Crisping the shallots separately prevents them from becoming soggy in the final dish.
- 5
In a small bowl, whisk together minced garlic, grated ginger, soy sauce, rice vinegar, and 2 tablespoons of sesame oil to create the glaze.
Tip: Prepare the glaze while the octopus roasts so everything comes together quickly.
- 6
When the octopus is caramelized, remove the pan from the oven. Push the octopus to the sides and add the pak choi halves cut-side down to the pan. Brush or drizzle the glaze evenly over both the octopus and pak choi.
Tip: Adding pak choi toward the end prevents it from overcooking while still allowing it to caramelize slightly.
- 7
Return to the oven for 8-10 minutes until the pak choi is tender and lightly wilted, and the glaze is bubbling around the octopus.
Tip: Watch carefully to ensure the pak choi doesn't become mushy.
- 8
Remove from the oven and transfer the octopus and pak choi to a serving platter. Squeeze fresh lemon juice over the top, drizzle with chili oil, and scatter the crispy shallots and fresh cilantro over everything.
Tip: The lemon juice and cilantro provide brightness that balances the rich, umami flavors of the dish.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.