Roasted Octopus with Spring Peas and Garlic Oil

Instructions

1. 1

   Preheat oven to 200°C. In a large pot of salted boiling water, add octopus tentacles and fresh thyme sprigs. Simmer for 30-35 minutes until octopus is tender when pierced with a fork. Drain and pat dry with paper towels.

   Tip: Pre-cooking the octopus in water tenderizes it before roasting, ensuring a tender final result.

2. 2

   Cut the cooked octopus tentacles into bite-sized pieces (about 5cm). Toss in a bowl with 2 tablespoons of olive oil, sea salt, black pepper, and lemon zest.

3. 3

   Spread octopus pieces on a large baking tray and roast in the preheated oven for 8-10 minutes until the edges are lightly charred and crispy.

   Tip: The octopus should develop golden-brown, slightly crispy edges while remaining tender inside.

4. 4

   Meanwhile, heat 120ml of olive oil in a small pan over medium heat. Add sliced garlic and cook gently for 4-5 minutes, stirring frequently, until golden and fragrant. Be careful not to burn the garlic.

   Tip: Low and slow cooking of garlic creates a delicate, sweet flavor rather than harsh and bitter.

5. 5

   In a separate small saucepan, bring salted water to a boil. Add fresh peas and cook for 2-3 minutes until just tender-crisp. Drain immediately.

   Tip: Avoid overcooking peas to maintain their bright color and fresh taste.

6. 6

   Remove the roasted octopus from the oven and transfer to a serving bowl. Add the cooked peas and pour the warm garlic oil (with all the garlic chips) over the mixture.

7. 7

   Drizzle with fresh lemon juice and white wine reduction, then garnish generously with chopped fresh parsley and a pinch of red chili flake.

   Tip: The acidity from lemon and wine brightens the rich, savory flavors of the octopus.

8. 8

   Toss everything gently to combine and serve immediately while the garlic oil is still warm.