Roasted Octopus with Rocket
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender, succulent octopus with charred edges, served over peppery rocket and finished with lemon oil and crispy garlic chips. A elegant yet simple Mediterranean classic.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned and head removed)
- 120 mlextra virgin olive oil
- 8garlic cloves(sliced thin)
- 100 mlfresh lemon juice
- 2 teaspoonssea salt
- 1 teaspoonblack pepper
- 200 gramsfresh rocket leaves
- 1 teaspoondried chili flakes
- 4fresh thyme sprigs
- 150 mlwhite wine
- 50 gramsparmesan shavings
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil with thyme sprigs. Gently place octopus into the boiling water and simmer for 35-40 minutes until the tentacles are tender and easily pierced with a fork.
Tip: The octopus is cooked when the suckers release easily from the skin.
- 2
Drain the octopus thoroughly and pat dry with paper towels. Cut the tentacles into 5-7 cm pieces, separating them at the joints.
Tip: Drying the octopus ensures better browning during roasting.
- 3
Heat 60 ml of olive oil in a large cast iron skillet over high heat. Once smoking, add octopus pieces in a single layer and roast for 8-10 minutes, turning occasionally, until golden and slightly charred on the edges.
Tip: Don't overcrowd the pan; work in batches if necessary for better caramelization.
- 4
Remove octopus from the skillet and set aside. In the same pan, reduce heat to medium and add the sliced garlic with remaining 60 ml olive oil, stirring constantly for 2-3 minutes until golden and crispy.
Tip: Watch carefully to prevent the garlic from burning.
- 5
Deglaze the pan with white wine, scraping up any brown bits with a wooden spoon. Add lemon juice and chili flakes, then return the octopus to the pan to coat in the sauce. Season with salt and pepper to taste.
Tip: The wine adds depth and helps create a silky emulsion with the oil.
- 6
Arrange fresh rocket leaves on serving plates or a large platter. Top with warm roasted octopus and its sauce, scatter parmesan shavings over the top, and finish with a drizzle of the garlic-infused oil.
Tip: Serve immediately while the octopus is still warm for the best contrast with the fresh, peppery rocket.
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