Baked Octopus with Vegetables

Rinse the octopus well under running water. Remove the central beak and the eyes. If not already done, turn the head inside out and remove the innards.

Once the octopus is thoroughly cleaned, dip it into water a couple of times (even 3 times), holding it by the head. This will cause the tentacles to curl and will help make the meat tender rather than rubbery. Then fully submerge it and let it cook for about 50 minutes (40 minutes per kilo of octopus). Drain the octopus and let it cool.

In the meantime, peel the carrot and onion, and cut them into pieces. Wash the cherry tomatoes and cut them in half.

In a pan, heat a drizzle of extra virgin olive oil and add the crushed garlic cloves. Add the chopped carrot and onion, and sauté until soft.

Add the cherry tomatoes to the pan and cook for a few minutes until they start to release their juices. Also add the grated ginger, stir well, and let the flavors blend for 1–2 minutes. Season with salt and black pepper to taste. Remove the garlic.

Cut the cooled octopus into smaller pieces, leaving the tentacles whole.

Preheat the oven to 200°C (392°F). Arrange the octopus pieces in a lightly oiled baking dish. Brush them with a bit of lemon juice.

Evenly spread the carrot, onion, ginger, and cherry tomato mixture over the octopus. Add a few rosemary leaves on top for extra aroma.

Bake the octopus for about 15–20 minutes, or until the surface is slightly golden. For more information, we are always available! Enjoy your meal!