Gourmet fried octopus

Ingredients

• 800 gcleaned octopus
• as neededrice flour
• 1 lpeanut oil
• 100 gyellow cherry tomatoes
• 100 gpear-shaped cherry tomatoes
• 4 mediumcourgettes
• 1 clovegarlic
• as neededextra-virgin olive oil
• as neededsalt
• as neededblack pepper
• as neededmarjoram
• as neededbasil
• as neededsugar

Instructions

1. 1

   Cook the octopus

   Put the cleaned octopus in a covered pan and cook without adding liquid for 40 minutes. Meanwhile, halve the cherry tomatoes and arrange them on a baking tray lined with baking paper.

2. 2

   Roast the tomatoes

   Drizzle the tomatoes with a little oil and add sugar, salt and pepper to taste. Add the marjoram, basil and crushed garlic, then roast at 160°C for 90 minutes.

3. 3

   Brown the courgettes

   Slice the courgettes and cook them in a frying pan with a little oil. Season with salt and pepper, and fry until golden.

4. 4

   Blend the cream

   Transfer the courgettes to a blender with a little water and a drizzle of oil. Blend until smooth and even, then set aside.

5. 5

   Reduce the liquid

   When the octopus is cooked, remove it from the pan and leave it to cool completely. Keep the cooking liquid over the heat and reduce it to less than half its original volume.

6. 6

   Make the sauce

   Put the reduced liquid in a blender, add oil and blend until the sauce is not too thick. Use twice as much oil as reduced cooking liquid.

7. 7

   Fry the octopus

   Once cool, cut the octopus into pieces and coat them in rice flour. Fry in peanut oil at 180°C for a few minutes, until crisp, then drain on kitchen paper to remove excess oil.

8. 8

   Build the plates

   Spoon the courgette cream onto the bottom of each plate, then add the fried octopus and roasted tomatoes.

9. 9

   Finish and serve

   Add a spoonful of sauce to each plate and finish with a few basil leaves.

What is gourmet fried octopus?

Octopus is cooked until tender, then coated in rice flour and fried for a crisp finish. This version brings together the tender seafood, silky courgette cream and sweet, slowly roasted tomatoes.

The dish draws on familiar Mediterranean ingredients rather than a single specific regional style. Its contrast of textures and colours makes it feel special, while the components can be prepared separately.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 33g protein, 36g carbs, 32g fat.

The octopus provides most of the protein, while the rice flour and vegetables contribute carbohydrates. Peanut oil for frying and the olive oil in the cream and sauce account for much of the fat. Serve with a generous side of greens to round out the plate.

Why cook the octopus dry?

Covered cooking: the octopus is cooked in its own moisture, with no liquid added. Keep the lid on during the 40-minute cooking time so the pan does not dry out.

Cooking liquid: save what collects in the pan, as it becomes the base of the sauce. Reducing it concentrates its flavour before blending.

Getting the tomatoes right

Slow roasting: halved cherry tomatoes cook at 160°C for 90 minutes with oil, sugar, herbs and garlic. They should soften and concentrate rather than brown quickly.

Two colours: yellow and pear-shaped cherry tomatoes add visual variety, but both types can be roasted together on the same tray.

A smooth courgette cream

Golden slices: brown the courgettes in a pan before blending to give the cream a deeper, savoury flavour. Season them while they cook.

Blend gradually: add just a little water and oil at first, then blend until smooth. The finished cream should be soft enough to spread on the plate, not watery.

Crisping the octopus

Dry before coating: let the cooked octopus cool completely, then coat the pieces in rice flour. A light, even layer helps produce a crisp exterior.

Hot oil: fry at 180°C for a few minutes, working in batches if needed. Lift the pieces out once crisp and drain them on kitchen paper.

Serving the dish

Layer the courgette cream first, then arrange the fried octopus and roasted tomatoes on top. Spoon over the blended sauce and add fresh basil leaves just before serving.

Serve promptly so the coating stays crisp. A simple green salad or steamed greens make a fresh accompaniment without competing with the plate.

Recipe notes & tips

• Use a pan with a close-fitting lid for the octopus's dry cooking.
• Line the tomato tray with baking paper to make it easier to lift off the softened tomatoes.
• Reduce the cooking liquid until it is less than half its starting volume before making the sauce.
• Check the oil temperature with a thermometer and let it return to 180°C between batches.
• Blend the courgette cream while the slices are still warm for a smooth result.
• Keep the fried octopus uncovered while draining so steam does not soften its crust.

Variations

• Add lemon: finish the fried octopus with a little lemon zest for a brighter flavour.
• Change the herbs: use oregano in place of marjoram for a different Mediterranean note.
• Make it spicier: add a pinch of chilli to the tomatoes before roasting.
• Use one tomato colour: roast 200 g of either yellow or pear-shaped cherry tomatoes.
• Add greens: serve the plate with steamed green beans or a dressed salad.

Common mistakes to avoid

• Lifting the lid: the pan can lose the moisture needed to cook the octopus; keep it covered for the full 40 minutes.
• Skipping the cooling time: warm octopus is harder to coat evenly; let it cool completely before cutting and flouring.
• Overcrowding the fryer: too many pieces can lower the oil temperature; fry in batches.
• Using too much water: the courgette cream can turn thin; add water gradually while blending.
• Reducing the sauce too far: it may become overly concentrated; stop when the cooking liquid is less than half its original volume.

How to store

Store the cooked octopus, courgette cream, tomatoes and sauce separately in airtight containers in the fridge for up to 2 days. Reheat the octopus in a hot oven or air fryer until crisp; warm the cream and sauce gently. The coating will soften if the fried octopus is reheated in a microwave.

Frequently asked questions