Roasted Octopus with Watercress
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Roasted Octopus with Watercress is an elegant seafood dish featuring tender octopus paired with peppery watercress. The octopus is roasted with garlic, lemon, anchovies, thyme and white wine, then finished with a bright dressing of capers and olive oil. This impressive main course takes just 20 minutes to prepare and 45 minutes to cook, making it suitable for special dinners or entertaining guests who appreciate refined Mediterranean flavours.
Ella x
Ingredients
- 1 kgwhole octopus(cleaned)
- 6 tbspextra virgin olive oil
- 6garlic cloves(thinly sliced)
- 2fresh lemon(zested and juiced)
- 3anchovy fillets(finely minced)
- ½ tspred pepper flakes
- 142 gfresh watercress(stems trimmed)
- 1 tspsea salt
- ½ tspblack pepper
- 4fresh thyme sprigs
- 118 mldry white wine
- 2 tbspcapers(drained)
Detail level
Instructions
- 1
Bring a large pot of salted water to boil and submerge the cleaned octopus. Add thyme sprigs and simmer gently for 35-40 minutes until the thickest part of the tentacles is fork-tender. Remove and let cool slightly, then pat dry and cut tentacles into 2-inch pieces.
Tip: The gentle simmer keeps the octopus tender rather than tough. You can test doneness by piercing the thickest part with a fork.
- 2
While the octopus cooks, prepare the dressing by whisking together minced anchovies, lemon juice, lemon zest, and red pepper flakes in a small bowl. Slowly whisk in 4 tablespoons of olive oil until emulsified, then season with salt and pepper to taste.
Tip: The anchovies dissolve into the dressing and add umami depth without fishiness.
- 3
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced garlic and cook for 2-3 minutes, stirring frequently, until golden and crispy. Transfer garlic chips to a paper towel-lined plate with a pinch of salt.
Tip: Watch carefully as garlic can burn quickly. Remove it just as it turns golden for the best flavor.
- 4
In the same skillet, increase heat to high. Add the octopus pieces and sear for 3-4 minutes per side until lightly caramelized at the edges, working in batches if necessary. Season with salt and pepper during cooking.
Tip: The high heat creates a flavorful crust while keeping the interior tender.
- 5
Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2 minutes.
Tip: This concentrates the flavor and creates a light pan sauce to coat the octopus.
- 6
Arrange fresh watercress on a serving platter. Top with the warm roasted octopus pieces and drizzle the anchovy-lemon dressing over everything. Scatter capers and crispy garlic chips across the dish.
Tip: Serve immediately while the octopus is still warm for the best contrast with the fresh, peppery watercress.
- 7
Finish with a final drizzle of excellent extra virgin olive oil and additional lemon zest if desired. Serve as an elegant appetizer or light main course.
Tip: This dish pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio.
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