Roasted Octopus with Sweet Potato and Charred Citrus
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. Roasted octopus with sweet potato and charred citrus comes together in just over an hour, making it perfect for a weeknight dinner or entertaining guests. The octopus becomes incredibly tender through roasting, while the sweet potatoes add natural sweetness and are packed with vitamin A for your immune system. What I love most is how simple it is to execute with just one pan and basic ingredients you probably already have on hand. The caramelized lemon brings everything together beautifully, creating a dish that tastes far more complicated than it actually is.
Ella x
Ingredients
- 1 kgfresh octopus(cleaned and patted dry)
- ¾ kgsweet potatoes(cut into 1-inch wedges)
- 5 tablespoonsextra virgin olive oil
- 2lemon(halved and zested)
- 6garlic cloves(minced)
- 1½ teaspoonssmoked paprika
- 3 sprigsfresh thyme
- ½ teaspoonred pepper flakes
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 118 mlwhite wine(dry)
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Bring a large pot of salted water to boil. Add the octopus and simmer gently for 35-40 minutes until the thickest part of the tentacles pierces easily with a fork. Remove and let cool slightly, then cut into 2-inch pieces.
Tip: The octopus becomes tender through slow simmering rather than high heat, which keeps it from becoming rubbery.
- 2
While the octopus cooks, toss sweet potato wedges with 3 tablespoons olive oil, half the minced garlic, 1 teaspoon smoked paprika, thyme sprigs, salt, and pepper.
- 3
Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast at 425°F for 25-30 minutes, stirring halfway through, until golden and caramelized at the edges.
Tip: Don't overcrowd the pan—use two baking sheets if necessary for better browning.
- 4
Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add the cooked octopus pieces and sear for 2-3 minutes per side until lightly charred.
Tip: Pat the octopus dry before searing to achieve a better crust.
- 5
Add the remaining minced garlic to the skillet with the octopus and cook for 30 seconds until fragrant. Deglaze the pan with white wine, scraping up any browned bits.
Tip: The wine adds acidity and helps create a light sauce.
- 6
Squeeze juice from both lemon halves into the skillet and stir in the remaining 0.5 teaspoon smoked paprika and red pepper flakes. Simmer for 1-2 minutes.
- 7
Arrange the roasted sweet potato wedges on a serving platter. Top with the seared octopus and drizzle with the pan sauce. Garnish with lemon zest, fresh parsley, and a light grinding of black pepper.
Tip: Serve immediately while everything is still warm for the best flavor and texture.
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