Take the thawed octopus out of the fridge and place it in room temperature at least 30 minutes in advance. In the meantime pre-heat the oven to 190°C, slice 1 onion and 1 tomato, and remove the peel of the garlic cloves, slightly crushing it with the back of a knife.
Place your onion, tomato and garlic on a large baking tray. Accommodate the octopus on top. Add in a couple of sprigs of rosemary and thyme, and the bay leaf. Season with black pepper.
Once the oven has heated up, tightly seal the tray with foil and roast for approximately 1h. The time may vary depending on the size of the octopus.
Once the octopus finishes cooking, remove the foil, then carefully strain the stock. You can store the stock in the fridge for up to 4 days, or in the freezer for up to two months. This octopus stock can be used to make Portuguese Octopus Rice.
Cut off the tentacles where they converge on the body and discard the beak and eyes. Slice the tentacles and set them aside to cool. You can also use the remaining parts of the head.
Meanwhile, dice the pepper and remaining onion. Remove the seeds from the remaining tomato, dice it too.
Once the chopped octopus has cooled down completely, combine it with your diced onion, tomatoes and pepper. Roughly chop your fresh coriander, toss it in. Dress with the olive oil and vinegar, season with the piri piri. paprika and freshly ground black pepper.
Chill for at least 30 minutes before serving. Octopus is naturally salty, so I recommend trying the salad before adding any extra.
Directions
Take the thawed octopus out of the fridge and place it in room temperature at least 30 minutes in advance. In the meantime pre-heat the oven to 190°C, slice 1 onion and 1 tomato, and remove the peel of the garlic cloves, slightly crushing it with the back of a knife.
Place your onion, tomato and garlic on a large baking tray. Accommodate the octopus on top. Add in a couple of sprigs of rosemary and thyme, and the bay leaf. Season with black pepper.
Once the oven has heated up, tightly seal the tray with foil and roast for approximately 1h. The time may vary depending on the size of the octopus.
Once the octopus finishes cooking, remove the foil, then carefully strain the stock. You can store the stock in the fridge for up to 4 days, or in the freezer for up to two months. This octopus stock can be used to make Portuguese Octopus Rice.
Cut off the tentacles where they converge on the body and discard the beak and eyes. Slice the tentacles and set them aside to cool. You can also use the remaining parts of the head.
Meanwhile, dice the pepper and remaining onion. Remove the seeds from the remaining tomato, dice it too.
Once the chopped octopus has cooled down completely, combine it with your diced onion, tomatoes and pepper. Roughly chop your fresh coriander, toss it in. Dress with the olive oil and vinegar, season with the piri piri. paprika and freshly ground black pepper.
Chill for at least 30 minutes before serving. Octopus is naturally salty, so I recommend trying the salad before adding any extra.
