Roasted Octopus Recipe

Preparation Instructions

1. 1

   Prepare the Octopus

   Rinse the octopus under cold water to clean it. Place it in a large pot of salted water and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 45 minutes or until tender. Remove from the pot and let cool.

2. 2

   Marinate the Octopus

   Once the octopus has cooled, cut it into manageable pieces (tentacles and body). In a bowl, combine olive oil, salt, and black pepper. Add the octopus pieces to the bowl and toss to coat evenly. Let marinate for at least 30 minutes.

3. 3

   Roast the Octopus

   Preheat your oven to 200°C (400°F). Place the marinated octopus on a baking sheet lined with parchment paper. Roast for about 20-25 minutes or until the edges are crispy and charred.

4. 4

   Prepare the Garnish

   While the octopus is roasting, prepare the garnish. In a small bowl, combine the French olives and capers. Set aside.

5. 5

   Serve

   Once the octopus is roasted, remove it from the oven and let it rest for a few minutes. Plate the octopus, sprinkle the olive and caper mixture on top, and finish with fresh yuzu juice before serving.