Roasted Octopus with Spring Peas and Garlic Oil
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender roasted octopus tossed with fresh spring peas, crispy garlic chips, and a drizzle of fragrant herb oil—a Mediterranean-inspired dish that's elegant yet surprisingly simple.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and cut into tentacles)
- 300 gramsfresh peas(shelled)
- 8garlic cloves(sliced thin)
- 150 mlextra virgin olive oil
- 2lemon(zest and juice)
- 30 gramsfresh parsley(chopped)
- 3 sprigsfresh thyme
- 1½ teaspoonssea salt
- ½ teaspoonblack pepper(freshly ground)
- 100 mlwhite wine(dry)
- ¼ teaspoonred chili flake
Detail level
Instructions
- 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
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
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
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
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
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
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
Toss everything gently to combine and serve immediately while the garlic oil is still warm.
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