Baked Octopus with Vegetables
100’ min.
Media
4 people
- 1 octopus (about 1 kg)
- 2 sprigs of fresh rosemary
- 3 garlic cloves
- 1 carrot
- 1 onion
- 200 g cherry tomatoes
- Extra virgin olive oil
- Salt to taste
- Black pepper to taste
- Juice of 1 lemon
Rinse the octopus thoroughly under running water. Remove the central beak and the eyes. If not already done, turn the head inside out and remove the innards.
Dip the octopus in boiling water two or three times, holding it by the head, to curl the tentacles and help keep the meat tender. Then fully immerse it and cook for about 50 minutes (40 minutes per kilo). Drain and let cool.
Meanwhile, peel and chop the carrot and onion. Wash and halve the cherry tomatoes.
In a pan, heat a drizzle of extra virgin olive oil and add the crushed garlic cloves. Add the carrot and onion, and sauté until tender.
Add the cherry tomatoes and cook for a few minutes until they begin to release their juices. 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. Place the octopus pieces in a lightly oiled baking dish. Brush with lemon juice.
Spread the vegetable mix evenly over the octopus. Add some rosemary sprigs on top for extra flavor.
Bake for 15–20 minutes, or until the top is lightly golden.
