Roasted Octopus Recipe
Roasted Carrots, Charred Cippolini Onions, Bell Peppers, Garlic, Tomato-Red Wine Sauce.
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Ingredients
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Seafood
Vegetables
Sauce
Method
Preparation
- 1
Prepare the Octopus
Clean the octopus by removing the beak and innards. Rinse under cold water and set aside.
- 2
Cooking
- 3
Roast the Vegetables
Preheat your oven to 425°F (220°C). Toss the carrots, cippolini onions, and bell peppers with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly charred.
- 4
Cook the Octopus
In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes until tender. Remove from water and let cool slightly.
- 5
Sear the Octopus
Heat a grill pan or cast-iron skillet over high heat. Brush the octopus with the remaining tablespoon of olive oil and sear for about 3-4 minutes on each side until charred.
- 6
Prepare the Sauce
In a saucepan, combine the tomato sauce, red wine, and minced garlic. Bring to a simmer over medium heat and cook for about 15 minutes, allowing the flavors to meld. Stir in chopped parsley before serving.