Ingredients
-
1 MEdium Size Frozen Octopus – Thawed
-
8 Garlic Cloves
-
2 Small Onions
-
1⁄2 Cup Extra Virgin Olive Oil
-
3 Plum Tomatoes – 450g
-
900 g Baby Potatoes – Skin On
-
Fresh Rosemary
-
Fresh Thyme
-
1 Bay Leaf
-
Fresh Parsley
-
Fresh Coriander
-
Black Pepper
-
Salt
Directions
- Remove the octopus from the fridge at least 30 minutes before using it. Meanwhile pre heat the oven to 190°C and slice your onions and tomatoes. With the back of a knife, crush 3 garlic cloves without removing the skin.
- Spread half of the vegetables on a deep baking tray, carefully place the octopus on top, with the tentacles and suckers facing upwards. Cover it with the remaining vegetables. Add the bay leaf, a couple of sprigs of thyme and rosemary, and coriander and parsley to taste. Season with black pepper. Cover with foil, sealing tightly, then bake it for 1h30m. The time may vary depending on the size of the octopus.
- In the meantime, place the potatoes on separate baking tray, season with black pepper and plenty of salt. Run a sprig of rosemary under water, place it on top of the potatoes while still wet (this will prevent it from burning too quickly).
- 30 minutes before the octopus finishes cooking, place the potato tray in the oven.
- Meanwhile, add the olive oil to a small pan, add in the remaining whole garlic cloves, and a couple of sprigs of thyme. Place over low heat to infuse the olive oil, once the garlic starts to gain colour, turn it off and set aside.
- After the total cooking time, remove the potatoes and octopus from the oven. Turn on the oven grill.
- Transfer the potatoes to a bigger tray, one that will fit the octopus too, gently press them with a fork until their skin burst and they flatten a little.
- Carefully peel the foil off the octopus tray, drain the broth over a strainer. The broth won’t be used in this recipe, but you can use it in other recipes such as Arroz de Polvo. Disconnect the tentacles from the head, carefully transfer it to the potato tray.
- Drizzle everything with the garlic infused olive oil. Season with more black pepper. Grill it in the oven for another 10 minutes. Serve it with the potatoes, a drizzle of the olive oil from the tray, and freshly chopped coriander or parsley.
Ingredients
-
1 MEdium Size Frozen Octopus – Thawed
-
8 Garlic Cloves
-
2 Small Onions
-
1⁄2 Cup Extra Virgin Olive Oil
-
3 Plum Tomatoes – 450g
-
900 g Baby Potatoes – Skin On
-
Fresh Rosemary
-
Fresh Thyme
-
1 Bay Leaf
-
Fresh Parsley
-
Fresh Coriander
-
Black Pepper
-
Salt
Directions
- Remove the octopus from the fridge at least 30 minutes before using it. Meanwhile pre heat the oven to 190°C and slice your onions and tomatoes. With the back of a knife, crush 3 garlic cloves without removing the skin.
- Spread half of the vegetables on a deep baking tray, carefully place the octopus on top, with the tentacles and suckers facing upwards. Cover it with the remaining vegetables. Add the bay leaf, a couple of sprigs of thyme and rosemary, and coriander and parsley to taste. Season with black pepper. Cover with foil, sealing tightly, then bake it for 1h30m. The time may vary depending on the size of the octopus.
- In the meantime, place the potatoes on separate baking tray, season with black pepper and plenty of salt. Run a sprig of rosemary under water, place it on top of the potatoes while still wet (this will prevent it from burning too quickly).
- 30 minutes before the octopus finishes cooking, place the potato tray in the oven.
- Meanwhile, add the olive oil to a small pan, add in the remaining whole garlic cloves, and a couple of sprigs of thyme. Place over low heat to infuse the olive oil, once the garlic starts to gain colour, turn it off and set aside.
- After the total cooking time, remove the potatoes and octopus from the oven. Turn on the oven grill.
- Transfer the potatoes to a bigger tray, one that will fit the octopus too, gently press them with a fork until their skin burst and they flatten a little.
- Carefully peel the foil off the octopus tray, drain the broth over a strainer. The broth won’t be used in this recipe, but you can use it in other recipes such as Arroz de Polvo. Disconnect the tentacles from the head, carefully transfer it to the potato tray.
- Drizzle everything with the garlic infused olive oil. Season with more black pepper. Grill it in the oven for another 10 minutes. Serve it with the potatoes, a drizzle of the olive oil from the tray, and freshly chopped coriander or parsley.
