Roasted octopus with lemon and pepper
Roasted octopus with lemon and pepper
INGREDIENTS
- 1 2/3 kg Brasmar octopus
- 1 garlic clove
- 4 rosemary sprigs
- 200 ml olive oil
- 4 shallots
- 1 red pepper
- 2 lemons
- 2 garlic heads
- 500 g sweet potatoes
- Capers to taste (optional)
Roasted octopus with lemon and pepper
INGREDIENTS
- 1 2/3 kg Brasmar octopus
- 1 garlic clove
- 4 rosemary sprigs
- 200 ml olive oil
- 4 shallots
- 1 red pepper
- 2 lemons
- 2 garlic heads
- 500 g sweet potatoes
- Capers to taste (optional)
PREPARATION
Place the octopus in a pan with water and add the garlic clove and a rosemary sprig. Leave it to cook for about 20 minutes in high heat.
Turn off the heat and let it rest for 20 minutes.
Drain the octopus and cut its tentacles.
Preheat the oven to 180 ºC.
Pour a generous amount of olive oil in a baking dish and spread out the octopus tentacles. Add the shallots cut in halves and the sliced pepper, squeeze some lemon juice over the tentacles and place the lemon in the baking dish together with the garlic heads cut in halves. Drizzle with more olive oil and season with a little bit of sea salt. Bake in the oven for 20 minutes.
In the meantime, boil the peeled sweet potatoes. Drain the water, mash together with a trickle of olive oil and season with salt and pepper.
Serve the octopus with the mashed potatoes and the roasted vegetables, and top off the dish with capers (optional).
PREPARATION
Place the octopus in a pan with water and add the garlic clove and a rosemary sprig. Leave it to cook for about 20 minutes in high heat.
Turn off the heat and let it rest for 20 minutes.
Drain the octopus and cut its tentacles.
Preheat the oven to 180 ºC.
Pour a generous amount of olive oil in a baking dish and spread out the octopus tentacles. Add the shallots cut in halves and the sliced pepper, squeeze some lemon juice over the tentacles and place the lemon in the baking dish together with the garlic heads cut in halves. Drizzle with more olive oil and season with a little bit of sea salt. Bake in the oven for 20 minutes.
In the meantime, boil the peeled sweet potatoes. Drain the water, mash together with a trickle of olive oil and season with salt and pepper.
Serve the octopus with the mashed potatoes and the roasted vegetables, and top off the dish with capers (optional).
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