Roasted Octopus with Radish
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender roasted octopus with a crispy exterior paired with peppery roasted radishes, finished with a bright lemon-herb oil and creamy whipped feta.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned and patted dry)
- 500 gradishes(quartered)
- 6garlic cloves(smashed)
- 3bay leaves
- 2lemon(halved)
- 150 mlextra virgin olive oil
- 4 sprigsfresh thyme
- 3 sprigsfresh oregano
- 150 gfeta cheese(crumbled)
- 100 mlgreek yogurt
- 2 tbspred wine vinegar
- 2 tspsea salt
- 1 tspblack pepper(freshly ground)
Detail level
Instructions
- 1
Bring a large pot of salted water to boil with bay leaves, garlic, lemon halves, and thyme sprigs. Submerge the octopus and simmer for 35-40 minutes until the tentacles are tender when pierced with a fork.
Tip: Poaching the octopus first ensures it becomes tender before the final roasting stage.
- 2
Remove the octopus from the cooking liquid and let it cool slightly. Once cool enough to handle, cut the tentacles into 4-5cm pieces and place them on a lined baking tray.
Tip: Reserve the cooking liquid if you prefer a softer final texture, or drain completely for crispier results.
- 3
Toss the octopus pieces with 3 tablespoons of olive oil, sea salt, and freshly ground black pepper. Arrange them in a single layer on the tray.
Tip: Don't overcrowd the tray; the pieces need space to develop a golden crust.
- 4
Roast the octopus at 220°C for 12-15 minutes until the edges are lightly charred and crispy.
Tip: Watch carefully during roasting to achieve a pleasant char without burning.
- 5
While the octopus roasts, toss the radish quarters with 2 tablespoons of olive oil, salt, and pepper. Spread on a separate baking tray and roast alongside the octopus for the same duration.
Tip: Roasting radishes caramelizes their natural sugars and mellows their peppery bite.
- 6
For the feta cream, whisk together crumbled feta, Greek yogurt, 1 tablespoon of red wine vinegar, and a pinch of pepper until smooth. Set aside.
Tip: The yogurt creates a lighter, creamier texture than feta alone.
- 7
In a small bowl, combine the remaining olive oil (approximately 140ml) with finely chopped fresh oregano, minced garlic, the juice of one lemon, and red wine vinegar to make a vibrant herb oil.
Tip: This oil can be made ahead and left to infuse for deeper flavour.
- 8
Arrange the whipped feta on a serving platter, then top with the roasted octopus and roasted radishes. Drizzle generously with the herb oil and garnish with fresh oregano sprigs and lemon wedges.
Tip: Serve immediately while the octopus is still warm and the radishes retain their caramelized edges.
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