Roasted Octopus with Tomato
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Tender octopus tentacles roasted until golden and crispy on the outside, nestled in a vibrant tomato sauce infused with garlic, oregano, and a hint of red wine. A Mediterranean classic that's surprisingly simple to master.
Ella x
Ingredients
- 1 kgoctopus(cleaned and cut into tentacles)
- 6 tablespoonsolive oil
- 5garlic cloves(minced)
- 794 gcanned crushed tomatoes
- 237 mldry red wine
- 2 teaspoonsdried oregano
- ½ teaspoonred pepper flakes
- 2bay leaf
- 3 tablespoonslemon juice
- 1½ teaspoonssea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Blanch the octopus tentacles in boiling salted water for 40-45 minutes until fork-tender. Remove and pat dry thoroughly with paper towels, then cut into 3-inch pieces.
Tip: Pre-cooking the octopus ensures tenderness and removes excess moisture for better roasting.
- 2
Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- 3
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Allow it to simmer for 2 minutes to reduce slightly.
Tip: This deglazes the pan and concentrates the wine flavor.
- 4
Add the crushed tomatoes, oregano, red pepper flakes, and bay leaves. Stir well and simmer for 10 minutes, allowing the sauce to thicken slightly.
- 5
In a separate large skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat. Season the dried octopus pieces with salt and black pepper, then add them to the hot oil.
Tip: Hot oil ensures the octopus develops a golden, slightly crispy exterior.
- 6
Roast the octopus for 8-10 minutes, stirring occasionally, until the edges are browned and caramelized.
- 7
Transfer the roasted octopus to the tomato sauce and stir gently to combine. Add the lemon juice and simmer together for 5 minutes to meld the flavors.
Tip: Lemon juice brightens the rich tomato and wine sauce beautifully.
- 8
Remove the bay leaves, taste for seasoning, and adjust salt and pepper as needed. Garnish generously with fresh parsley before serving.
Tip: Fresh herbs add a final touch of freshness to this warm, aromatic dish.
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