Roasted octopus Tomato octopus with potatoes, olives and capers

Preparation time
20 min
Cooking time

30 min – 35 min

Rest time

1h and 20 min


2 – 4

How to prepare: Roasted octopus

Preparation Roasted Octopus - Phase 1

Preparation Roasted Octopus - Phase 1

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.

Preparation Roasted Octopus - Phase 2

Preparation Roasted Octopus - Phase 2

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.

Preparation Roasted Octopus - Phase 3

Preparation Roasted Octopus - Phase 3

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.


Related Articles

Back to top button