Roasted Octopus with Rocket
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted octopus with rocket is one of my favorite dishes to make when I want something that feels restaurant quality but doesn't actually take much time. The whole process, from prep to table, comes together in just over an hour, and honestly, most of that is hands off while the oven does the work. Octopus is wonderfully tender when roasted slowly, and it's packed with protein and selenium, which supports your immune system beautifully. The peppery rocket leaves cut through the richness of the olive oil and garlic perfectly, making this feel light and elegant despite being so satisfying. It's the kind of meal that impresses without requiring any complicated techniques.
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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