Roasted Octopus with Parsnip
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender roasted octopus paired with caramelized parsnips, finished with a bright lemon-herb oil and crispy garlic chips for an elegant yet simple Mediterranean-inspired dish.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and cut into tentacles)
- 600 gparsnips(peeled and cut into 1/4-inch batons)
- 6 tablespoonsextra virgin olive oil
- 6garlic cloves(thinly sliced)
- 3 tablespoonsfresh lemon juice
- 4 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 118 mlwhite wine
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Blanch the octopus in salted boiling water for 35-40 minutes until tender. Drain and pat dry with paper towels, then cut into bite-sized pieces.
Tip: The octopus is ready when a fork easily pierces the thickest part of the tentacle.
- 2
Preheat oven to 425°F (220°C). Toss parsnips with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender.
Tip: Arrange parsnips in a single layer for even caramelization.
- 3
In a separate bowl, combine the blanched octopus with 2 tablespoons olive oil, thyme, rosemary, and red pepper flakes. Season with salt and pepper.
- 4
Push the roasted parsnips to the sides of the baking sheet and place the octopus mixture in the center. Drizzle with white wine and roast together for 15 minutes.
Tip: The octopus will develop a light golden color and the flavors will meld together.
- 5
While the final roasting happens, heat the remaining 2 tablespoons olive oil in a small pan over medium heat. Add sliced garlic and cook for 2-3 minutes until golden and crispy, then set aside.
Tip: Watch carefully to prevent the garlic from burning, as it can turn bitter quickly.
- 6
Transfer the roasted octopus and parsnips to a serving platter. Drizzle with lemon juice and top with the crispy garlic and its infused oil.
- 7
Garnish with fresh chopped parsley and serve immediately while still warm.
Tip: Pair with crusty bread to soak up the delicious pan juices.
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