Roasted Octopus with Pak Choi
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Roasted Octopus with Pak Choi is an elegant dish combining tender roasted octopus with crisp pak choi, finished with a fragrant Asian inspired sauce. The recipe features garlic, ginger, soy sauce, rice vinegar and sesame oil, creating a rich and savoury flavour profile. Taking just 20 minutes to prepare and 45 minutes to cook, this dish is suited to those seeking an impressive main course with authentic Asian influences.
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.
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