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 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.
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 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. - 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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