Roasted Octopus with Spinach

Instructions

1. 1

   Fill a large pot with vegetable broth and bring to a boil. Add quartered onion and bay leaves. Gently place cleaned octopus tentacles into the boiling broth and reduce heat to a simmer. Cook for 35-40 minutes until the octopus is tender when pierced with a fork.

   Tip: The octopus will curl slightly when done. Don't rush this step—slow cooking ensures tenderness.

2. 2

   While the octopus cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add breadcrumbs and toast for 3-4 minutes, stirring frequently until golden and fragrant. Season with salt and pepper, then transfer to a small bowl and set aside.

   Tip: Watch the breadcrumbs closely to prevent burning—they toast quickly.

3. 3

   Remove the cooked octopus from the broth using tongs and let cool slightly. Cut tentacles into 2-inch pieces and pat dry with paper towels.

   Tip: Drying the octopus helps it brown better when roasted.

4. 4

   Preheat oven to 200°C (400°F). Toss octopus pieces with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread on a baking sheet and roast for 8-10 minutes until the edges are slightly charred and crispy.

   Tip: Arrange octopus in a single layer for even cooking and browning.

5. 5

   Heat the remaining 2 tablespoons of olive oil in the same skillet over medium heat. Add remaining garlic and cook for 30 seconds until fragrant, then add fresh spinach in batches, stirring until fully wilted.

   Tip: Add spinach gradually to prevent it from spilling out of the pan.

6. 6

   Season wilted spinach with salt, pepper, and red pepper flakes. Stir in lemon zest and half the lemon juice.

   Tip: Taste and adjust lemon juice to your preference for brightness.

7. 7

   Divide wilted spinach among four plates and top with roasted octopus pieces. Drizzle with remaining lemon juice and extra virgin olive oil.

   Tip: Arrange octopus pieces in an appealing pattern for presentation.

8. 8

   Finish each plate with a generous sprinkle of toasted breadcrumbs and fresh chopped parsley. Serve immediately while the octopus is still warm.

   Tip: The warm octopus against the cool, creamy spinach creates a pleasant contrast.