Roasted Octopus

Learn how to make Maria Elia's delicious slow roasted octopus.

1 medium cleaned Octopus, approx. 1kg or Octopus tentacles
2 tsp fennel seeds
Pinch chilli flakes
Step 01: Slow Roast the Octopus

1 medium cleaned Octopus, approx. 1kg or Octopus tentacles, 2 tsp fennel seeds, Pinch chilli flakes

Pre-heat the oven 150C/300F/Gas 3.

Select a roasting tin/oven proof dish that the octopus will snuggly fit. Place the octopus on the base, scatter with fennel seeds and a pinch of chilli flakes. Drizzle with olive oil.

Cover with foil and place in the oven.

Cook for approximately 2 hours, until tender when pierced with a point of knife.
*Avoid overcooking the octopus as this can make it tough.

Remove octopus and allow to cool, the Octopus can be cooked ahead of time and refrigerated until required.

Step 02: BBQ the Octopus

Pre heat a gas/charcoal BBQ. Once hot drizzle the octopus with a little oil and place on the BBQ.

Cook on either side until nicely charred. It doesn’t need long at all; you just want to warm it and add the smokey BBQ flavour.

Serve immediately whole or sliced with a squeeze of lemon and sprinkle of oregano

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