Delicious Baked Octopus Recipe 🐙😊🍷

 Delicious Baked Octopus Recipe 🐙😊🍷

Ingredients (serves 4):

1 octopus (1.5 to 2 kg, preferably fresh)

1 kg small potatoes (or potatoes cut into pieces)

2 large onions

4 cloves garlic

2 bay leaves

100 ml extra-virgin olive oil

200 ml white wine

Salt and pepper to taste

Chopped fresh parsley (optional, for garnish)

1 teaspoon paprika (optional, for flavor and color)

Preparation: Prepare the octopus:

If the octopus is fresh, clean it thoroughly, removing the innards, beak, and eyes. Rinse under running water.

To tenderize, freeze the octopus for 24-48 hours before cooking or lightly beat the tentacles (traditional method).

Cook the octopus in a pot of water (unsalted) for about 30-40 minutes, until tender (test with a fork). Drain and set aside.

Prepare the ingredients: Peel the potatoes (or wash them well if using unpeeled potatoes) and cut into medium pieces, if necessary.

Cut the onions into wedges or half-moons and mince the garlic cloves.

Assemble the dish: Preheat the oven to 350°F (180°C).

In a large platter, place the potatoes on the bottom. Arrange the onion slices, minced garlic, and bay leaves on top.

Cut the cooked octopus into large pieces (tentacles and body) and arrange them on top of the potatoes.

Season everything with salt, pepper, and paprika (if using) and drizzle generously with olive oil and white wine.

Bake:

Cover the platter with aluminum foil and bake for about 30 minutes. Remove the foil and bake for another 15-20 minutes, until the potatoes are golden brown and the octopus has a light crust.

Finish: Remove from the oven, sprinkle with chopped fresh parsley (optional), and serve hot.

Serve with a green salad or cooked vegetables, if desired.

Tips: The cooking time for the octopus may vary depending on its size. Make sure it's tender before placing it in the oven.

For an extra kick, add red pepper slivers or black olives to the dish before baking.

Serve with a good Portuguese white wine to pair!