Wood-Roasted Style Octopus with Beans and Garlic
Tender octopus, smoky paprika, creamy beans and roasted garlic bring Lisbon's wood-fired flavours home.
Ingredients
- 1.2 kg cleaned octopus
- 400 g cooked cannellini or black-eyed beans
- 600 g small potatoes
- 1 small green cabbage, leaves separated
- 6 garlic cloves
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- salt and black pepper
- 100 ml water
Instructions
- Place the octopus in a large saucepan with 100ml water. Cover and cook gently for around 60 minutes, or until tender.
- Meanwhile, boil the potatoes until just tender. Drain and crush them lightly with the back of a fork.
- Heat the oven to 220°C, fan 200°C, gas 7.
- Drain the octopus and cut into large pieces. Place on a roasting tray with the potatoes and whole garlic cloves.
- Mix the olive oil with the smoked paprika and lemon juice. Pour over everything and season well.
- Roast for 15 minutes, turning once, until the octopus has developed a lovely smoky, browned edge.
- Meanwhile, cook the cabbage in boiling salted water for 3–4 minutes and warm the beans through.
- Serve the octopus with the crushed potatoes, beans, cabbage and roasted garlic. Finish with parsley and the tray juices.
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Nutrition
594
Calories
14G
Fat
2G
Saturates
9G
Sugars
959G
Salt
57G
Protein
63G
Carbs
14G
Fibre
ⓘ UK Government Reference Intakes (RIs).
