Roasted Octopus with Pak Choi
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender roasted octopus with charred tentacles paired with silky pak choi in a garlic-ginger glaze, finished with crispy shallots and a drizzle of chili oil.
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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