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Oven-baked whole octopus
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Bold flavors from garlic, herbs, and lemon transform tender chicken breasts into a mouthwatering main dish. Finishing off this savory meal with a sprinkle of parmesan cheese and a splash of white wine ties everything together perfectly.
Ingredients:
  • 2 carrots
  • 2.40 gm salt
  • Fresh black pepper
  • Extra virgin olive oil
  • Crusty ciabatta, to serve
  • 1 large octopus
  • 3 onions
  • 2 heads garlic
  • 6 bay leaves
  • 1 bouquet garni, (omit bay leaves) tied to celery
  • 1L tomato sugo
  • 2 x Mutti Whole Peeled Tomatoes 400g
  • 1/2 bottle red wine
  • 6 cloves
Instructions:
  • Preheat the oven to 200 degrees Celsius.
  • Peel and halve the onions, inserting a clove into each half. Place garlic heads in a plastic bag and gently crush them with a rolling pin to loosen the skins, then remove and discard the skins. Create a bouquet garni and tightly secure with a piece of string. Slice carrots in half lengthwise. Clean the octopus by removing the eyes, beak, and scraping down the suction cups on the tentacles. Remove any innards. For convenience, ask the fishmonger to clean the octopus. Place the octopus in a bag and lightly tenderize it with a rolling pin.
  • In a large oven-proof pot, generously drizzle with olive oil. Add onions, bouquet garni, whole garlic cloves, bay leaves, then layer in the octopus, sugo, red wine, and drained whole tomatoes.
  • Cover the dish with foil and bake in the oven for 1.5 - 2 hours until the octopus is tender, stirring occasionally. Remove from the oven and discard the carrot, bouquet garni, bay leaves, and cloves.
  • Cut the octopus into your preferred size chunks and add them back to the stew.
  • Accompany with crisp ciabatta croutons and a dollop of freshly-made aioli, if preferred.

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