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.
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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
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
Pre-heat the oven to 340° F (170°C).
Discard the garlic, and pour the octopus and potatoes in a deep roasting pan lined with parchment paper. Cover the roasting pan with a layer of aluminium foil, and seal well on the edges. When the oven reach the right temperature, bake about 50 mins until the octopus and potatoes are well done. Atthis point, discard the aluminium foil, baste with the white wine and bake 10 minutes more. Finally, add 1 tbsp of capers preserved in vinegar, salt as needed, then bake 3 minutes more.
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!
TAKE A LOOK AT THIS!
Traditional Italian octopus stew (polpo alla luciana)
PRINTABLE VERSION
- 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
- 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. - OVEN ROASTED OCTOPUS
Pre-heat the oven to 340° F (170°C).Discard the garlic, and pour the octopus and potatoes in a deep roasting pan lined with parchment paper. Cover the roasting pan with a layer of aluminium foil, and seal well on the edges. When the oven reach the right temperature, bake about 50 mins until the octopus and potatoes are well done. Atthis point, discard the aluminium foil, baste with the white wine and bake 10 minutes more. Finally, add 1 tbsp of capers preserved in vinegar, salt as needed, then bake 3 minutes more. - 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! 
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