Roasted Octopus with Spring Peas and Garlic Oil
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together faster than you'd think. Tender roasted octopus paired with sweet spring peas and silky garlic oil makes for an elegant meal that's ready in just under an hour. Octopus is wonderfully lean protein packed with selenium, which supports heart health, and the fresh peas add bright, natural sweetness. What I love most is how simple the technique actually is once you get the octopus cooked and tender. Just a handful of quality ingredients and some gentle roasting transforms this into something restaurant worthy that'll have everyone asking for your secret.
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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