Roasted Octopus with Plantain
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Roasted Octopus with Plantain combines tender octopus with caramelised ripe plantains for a striking dish with Mediterranean and Caribbean influences. Garlic, fresh cilantro, lime and smoked paprika bring warmth and brightness to the plate, whilst red bell pepper and red onion add colour and sweetness. The whole meal comes together in just 65 minutes, with only 20 minutes of prep required. This substantial dish suits those seeking something a little different for dinner.
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
- 118 mlfresh cilantro(chopped)
- 2lime(juiced)
- 1red bell pepper(cut into chunks)
- 1red onion(cut into wedges)
- 1 tspsmoked paprika
- 1 tspsea salt
- ½ 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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