The recipe of the roasted octopus it’s a nice idea to bring a second dish of summer sea. Compared to other octopus preparations, this one is incredibly light, but still very tasty. Due to its simplicity it can be accompanied by potatoes, vegetables roasted e salads.
Ingrediants
- 1 octopus of 1 kg already cleaned
- 50 ml of extra virgin olive oil
- a few sprigs of dried oregano
- salt
- pepper
Those who love octopus for its tender and tasty meats (our octopus salad with potatoes is one of the most sought-after recipes) cannot fail to try this tasty version. So prepared the roasted octopus it is a real delight: tender and fragrant, trust me!
How many times have you curbed your craving for octopus for fear of not knowing how to cook it? Cork stoppers in cooking water and other witchcraft of this kind are banned. To boil the octopus to perfection, the rule is one: you have to cook it completely immersed in water, which must simmer rather than boil, then turn off the flame and leave it still in its water so that it continues to cook.
With this method the meat will be tender and firm at the same time, perfect to be eaten like this, seasoned only with oil, salt and parsley, or used in numerous preparations such as cold octopus and eggplant salad, octopus and peppers salad , octopus with peanut sauce, basil emulsion, Taggiasca olive powder.
In the recipe of the roasted octopus there is also a further passage on the plate, to better flavor its meat and toast the outside of the tentacles to make it even more appetizing.
OTHER TASTY RECIPES: Octopus stewed, Octopus Luciana, Octopus stewed in a pressure cooker
How to prepare: Roasted octopus
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
30 min – 35 min
- Rest time
-
1h and 20 min
- Portions
-
2 – 4
How to prepare: Roasted octopus
To make roast octopus, start by boiling water in a saucepan. When it comes to a boil, take the octopus by the head and immerse the tentacles in the water for a few seconds three times to make them curl. Set the octopus aside. Clean the pot, put the octopus back inside with the head down and the tentacles up, then add the water needed to cover it completely and a teaspoon of salt. Return the pot to the heat and, when the water starts to boil, lower the heat a little, cover with the lid and cook for 20 minutes (10 minutes will be enough for smaller octopuses). Turn off the heat and leave it immersed in its cooking water for 50 minutes. Turn it from time to time and check its softness with a fork. Drain it and let it cool.
In a bowl, prepare a marinade by mixing the oil with salt, pepper, and oregano. When the octopus is cold, use a knife to separate the head from the tentacles, then divide the tentacles into 2 parts. Transfer everything to the marinade bowl. Cover with cling film and let it rest in the fridge for about 30 minutes.
Drain the octopus from its marinade, setting aside the sauce which will also be used later. Cook the octopus on the plate or in a very hot pan for about 6-8 minutes, brushing it occasionally with its sauce and turning it halfway through cooking. The roasted octopus is ready to serve.
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