Roasted Octopus with Tomato
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted octopus with tomato is one of my favorite dishes to make when I want something impressive but not complicated. The whole meal comes together in just over an hour, and most of that is hands off cooking time. I love how the octopus becomes tender and absorbs all those wonderful flavors from the garlic, red wine, and tomato sauce. Plus, octopus is packed with protein and selenium, which is great for your immune system. The best part? It's surprisingly affordable and uses simple ingredients you probably already have in your kitchen. Once you try it, you'll be making this again and again.
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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