Baked Gratin Octopus
80’ min.
Medium
4 people
- 1 octopus (about 1 kg)
- 2 sprigs of fresh rosemary
- 3 garlic cloves
- 100 g breadcrumbs
- 50 g grated Parmesan cheese
- Extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lemon
- Chopped parsley (optional)
Rinse the octopus well under running water. Remove the central beak and the eyes. If not already done, turn the octopus head inside out and remove the innards.
After cleaning the octopus thoroughly, dip it into the water a couple of times (even 3 times), holding it by the head. This way, the tentacles will curl, and this step will allow the meat to become tender and not rubbery. Then, fully immerse it and let it cook for about 50 minutes (40 minutes per kg of octopus). Drain the octopus and let it cool.
In a bowl, mix the breadcrumbs with the grated Parmesan cheese, chopped parsley (if used), a finely chopped sprig of rosemary, a pinch of salt, and black pepper. Add a drizzle of extra virgin olive oil and mix well until you get a homogeneous mixture. Cut the cooled octopus into smaller pieces, leaving the tentacles intact.
Preheat the oven to 200°C (392°F). Place the octopus pieces in a lightly oiled baking dish. Brush the octopus pieces with some lemon juice.
Evenly distribute the breadcrumb mixture over the octopus pieces. Add a few rosemary leaves on top for extra aroma. Bake the gratin octopus for about 15-20 minutes, or until the surface is golden and crispy. Enjoy your meal!
