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You are here: Home / Recipes / Appetizers / OVEN ROASTED OCTOPUS with potatoes and oregano

OVEN ROASTED OCTOPUS with potatoes and oregano

03/22/2016 by Filippo Trapella Leave a Comment

Oven roasted octopus is the the baked version of a classic summer Italian dish. Seafood is reduced into pieces, then baked with potatoes and capers. Potatoes are roasted until golden. Octopus has to be crispy and dark violet. The sour taste of wine will balance the sweet of octopus and potatoes. A suggestion: salt lightly just a couple of minutes before finishing the oven roasted octopus, an only if necessary.

OVEN ROASTED OCTOPUS with potatoes and oregano

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  • 1 Lb (450 g) octopus tentacles
  • 1/2 Lb golden potatoes
  • 2 cloves of garlic
  • 8 tbsp extra virgin olive oil
  • 1 tbsp capers in oil
  • 1/4 cup white wine
  • 1 tbsp dried oregano
  • 1 dash cayenne pepper
  • 1 tbsp paprika
  • 1 pinch table salt

OVEN ROASTED OCTOPUS with potatoes and oregano

MARINATED OCTOPUS

Wash and dry the octopus tentacles, cut them into pieces large 1 inch and place into a bowl. Peel and reduce the potatoes into dices large 1/2 inch, then pour in the same bowl. Now, combine the potatoes and octopus with, paprika, dried oregano, cayenne pepper, 2 cloves of garlic peeled and cut in half, and the olive oil. Stir well all the ingredients, then cover with plastic wrap and store into the fridge to marinate a couple of hours.
OVEN ROASTED OCTOPUS with potatoes and oregano

OVEN ROASTED OCTOPUS

Pre-heat the oven to 340­° F (170°C).

Discard the garlic, and pour the octopus and potatoes in a roasting pan lined with parchment paper. When the oven reach the right temperature, bake the roasting pan 10 minutes. Now, pour the wine, better if only directly over the octopus pieces. Bake until the potatoes are well cooked and octopus is brown and crispy (about 40 minutes more) stirring octopus and potatoes halfway through. Finally, add 1 tbsp of capers preserved in vinegar, salt as needed, then bake 3 minutes more.

OVEN ROASTED OCTOPUS with potatoes and oregano

SERVING THE OCTOPUS

Serve the oven roasted octopus hot. Unfortunately, is not possible to conserve this recipe for days to come, but I’m sure is not a problem: I’ve never seen any leftover on my table!

OVEN ROASTED OCTOPUS with potatoes and oregano

TAKE A LOOK AT THIS!

Traditional Italian octopus stew (polpo alla luciana)

Traditional Italian octopus stew (polpo alla luciana)

PRINTABLE VERSION

 

OVEN ROASTED OCTOPUS with potatoes and oregano
 
Print
Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
 
Oven roasted octopus is the the baked version of a classic summer Italian dish. Seafood is reduced into pieces, then baked with potatoes and capers. Potatoes are roasted until golden. Octopus has to be crispy and dark violet. The sour taste of wine will balance the sweet of octopus and potatoes. A suggestion: salt lightly just a couple of minutes before finishing the oven roasted octopus, an only if necessary.
Author: Filippo Trapella - philosokitchen.com
Recipe type: Appetizer
Cuisine: Italian
Serves: 4
Ingredients
  • 1 Lb (450 g) octopus tentacles
  • 1/2 Lb golden potatoes
  • 2 cloves of garlic
  • 8 tbsp extra virgin olive oil
  • 1 tbsp capers in oil
  • 1/4 cup white wine
  • 1 tbsp dried oregano
  • 1 dash cayenne pepper
  • 1 tbsp paprika
  • 1 pinch table salt
Instructions
  1. MARINATED OCTOPUS
    Wash and dry the octopus tentacles, cut them into pieces large 1 inch and place into a bowl. Peel and reduce the potatoes into dices large ½ inch, then pour in the same bowl. Now, combine the potatoes and octopus with, paprika, dried oregano, cayenne pepper, 2 cloves of garlic peeled and cut in half, and the olive oil. Stir well all the ingredients, then cover with plastic wrap and store into the fridge to marinate a couple of hours.
  2. OVEN ROASTED OCTOPUS
    Pre-heat the oven to 340­° F (170° C).
    Discard the garlic, and pour the octopus and potatoes in a roasting pan lined with parchment paper. When the oven reach the right temperature, bake the roasting pan 10 minutes. Now, pour the wine, better if only directly over the octopus pieces. Bake until the potatoes are well cooked and octopus is brown and crispy (about 40 minutes more) stirring octopus and potatoes halfway through. Finally, add 1 tbsp of capers preserved in vinegar, salt as needed, then bake 3 minutes more.
  3. SERVING THE OCTOPUS
    Serve the oven roasted octopus hot. Unfortunately, is not possible to conserve this recipe for days to come, but I’m sure is not a problem: I’ve never seen any leftover on my table!
  4. OVEN ROASTED OCTOPUS with potatoes and oregano
3.5.3226

 

Filed Under: Appetizers, Gluten Free, My Authentic Italian Recipes, Recipes, Salads Tagged With: baked, classic, cook, fish, health, healthy, hot, italian, italy, octopus, pescetarian, potatoes, recipe, recipes, salad, seafood

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