Roasted Octopus with Plantain
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender, garlicky roasted octopus paired with crispy caramelized plantains, finished with a bright cilantro-lime drizzle and served over charred vegetables for a restaurant-quality coastal dish.
Ella x
Ingredients
- 1 kgoctopus(cleaned and cut into 2-inch pieces)
- 3ripe plantains(peeled and cut into 1/2-inch diagonal slices)
- 8garlic cloves(minced)
- 6 tbspextra virgin olive oil
- 237 mlfresh cilantro(chopped)
- 2lime(juiced)
- 1red bell pepper(cut into chunks)
- 1red onion(cut into wedges)
- 1 tspsmoked paprika
- 1 tspsea salt
- 1 tspblack pepper
- 1lemon(halved)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil with the halved lemon. Add octopus pieces and simmer for 30-35 minutes until tender when pierced with a fork. Drain and pat dry thoroughly with paper towels.
Tip: Pre-boiling the octopus ensures tenderness; you can do this step up to 2 hours ahead of time.
- 2
Preheat your oven to 425°F (220°C). Toss the boiled octopus with 3 tablespoons of olive oil, minced garlic, smoked paprika, salt, and pepper.
- 3
Arrange the octopus on one side of a large baking sheet. On the other side, arrange plantain slices, bell pepper chunks, and red onion wedges. Drizzle vegetables with remaining 3 tablespoons of olive oil, season lightly with salt and pepper.
Tip: Don't overcrowd the pan; use two baking sheets if needed for even roasting.
- 4
Roast for 12-15 minutes until octopus is lightly charred at the edges and plantains are golden and caramelized, stirring the vegetables halfway through.
- 5
While the octopus roasts, whisk together fresh cilantro, lime juice, 1 tablespoon of olive oil, and a pinch of salt in a small bowl to create the cilantro-lime drizzle.
Tip: Make this dressing fresh just before serving for maximum flavor and color.
- 6
Remove the baking sheet from the oven and arrange octopus and vegetables on a serving platter. Drizzle generously with the cilantro-lime mixture and serve immediately.
Tip: Serve with crusty bread or rice to soak up the flavorful juices.
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