Roasted Octopus with Plantain
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but surprisingly straightforward. Roasted octopus with plantain comes together in just under an hour and honestly costs way less than ordering it at a restaurant. The octopus gets tender and delicious with simple roasting, while the caramelized plantains add this wonderful sweetness that balances perfectly with garlicky, smoky flavors. Plus, octopus is loaded with protein and omega 3s, so you're getting something truly nourishing. It looks fancy on the plate but requires minimal fussing around in the kitchen, which I always appreciate on busy weeknights.
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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