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Baked octopus (octapodi sto fornou)

Χταπόδι στο φούρνο

Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 4

Ingredients

  • 1 medium octopus cleaned (ask your fishmonger)
  • 1/2 kilo small baby potatoes peeled and cut into small similar sized pieces
  • 1 head of garlic
  • 1 tea cup light style red wine
  • 3/4 tea cup extra virgin olive oil
  • Pinch salt and ground black pepper
  • 1 bunch Greek dried oregano (Rigani)

Instructions

  1. Preheat oven to 200C (180C for fan forced oven). Place the cleaned octopus in a the middle of a baking pan and place the small pieces of potato and garlic cloves around it. Dust the octopus and potato with lots and lots of rigani, freshly ground black pepper and just a pinch of sea salt. Pour over the the olive oil and wine and cover tightly with foil. Bake for around 1 hour and 15 minutes - or until the octopus is tender. Remove the foil and bake for another 15 minutes to colour the octopus and potatoes. You could also pop under a grill at this point, if you prefer. Serve with a good rustic sourdough bread, a green salad, plate of Greek olives and feta -and of course, a little more of the light style red wine. 

Recipe Notes

When you remove the foil, you may need to remove some liquid from the pan to colour the potatoes and octopus. Although it really depends on the octopus itself as to how much liquid it will actually release.