Baked Octopus with Potatoes
Description:
Octopus can be prepared in many ways, but this baked octopus dish with delicious aromatics inspires the memories of fresh seafood, cooked to tender perfection.
Serves: 4 people
Cook Time: 2 Hours
INGREDIENTS:
1 Whole Octopus (Cleaned with Beak Removed)
8-10 Small White Potatoes, halved
1 tsp Salt
1 tsp Paprika
1 Whole Onion, thinly sliced
1-2 Whole Tomatoes, quartered
2 tsp Green Peppercorns
1 bunch Parsley Stalks
1 bunch Coriander Stalks (aka cilantro)
5 Dried or Fresh Bay Leaves
2 Sprigs Fresh Rosemary
2 Sprigs Thyme
1/2 Cup Tomato Puree or Sauce
2 1/2 Cups Dry White Wine
1 Cup Olive Oil
How To Make:
- Preheat the oven to 350 degrees.
- Clean and prepare the whole octopus by removing the eyes, beak, and ink sac. Rinse in cold water.
- In an oven safe pan, layer the bottom with onions and tomatoes. Place the cleaned octopus on top and season with paprika, bay leaves, garlic cloves, green peppercorns, a rosemary sprig, a thyme sprig, coriander and parsley stalks, tomato pulp, white wine, and ¾ cup of olive oil. Massage the ingredients into the octopus. Arrange the ingredients so that the octopus tentacles are spread out with some of the ingredients interspersed.
- Cover tightly with aluminum foil and bake in the oven for 1 ½ hours. Do not open up the foil before then.
- In a separate oven safe dish, add the potatoes, season with salt, a drizzle of olive oil, and some of the leaves from one rosemary sprig. Mix together and bake in the oven for the remaining 30 minutes of the Octopus cooking time.
- After 1 ½ hours, remove the potatoes and set aside to serve with the Octopus. Carefully, remove the foil and let the Octopus rest for 10 minutes, before cutting into individual pieces. Strain the liquid from the pan and reserve for seafood broth or to drizzle on top of the octopus before serving.
