Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 250 degrees Celsius (480 degrees Fahrenheit) and combine 1/4 cup olive oil, 1/4 cup lemon juice, 4 minced garlic cloves, 1 tablespoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper in a large bowl.

2. 2

   Add 1.5 kilograms cleaned octopus to the marinade, ensuring it is thoroughly coated, and let it rest for 30 minutes to absorb the flavors.

3. 3

   Slice 2 large red onions, 2 medium green bell peppers, and 3 medium tomatoes, then husk 2 cobs of sweet corn and cut each cob into three segments.

4. 4

   In a large oven-safe clay pot or baking dish, arrange the sliced red onions, green bell peppers, tomato slices, and corn segments at the bottom, reserving a few slices for the top.

5. 5

   Place the marinated octopus evenly over the vegetables, then lay 600 grams haddock fillets on top of the octopus and drizzle with the remaining 1/4 cup olive oil and sprinkle with the remaining 2 minced garlic cloves, 1 tablespoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon cumin powder, and 0.5 teaspoon salt.

6. 6

   Bake in the preheated oven for 45 minutes to 1 hour, or until the octopus is tender and the haddock is cooked through and flaky, ensuring the vegetables are nicely roasted.

7. 7

   Remove the "tandır" dish from the oven and let it rest for 5 minutes before garnishing generously with 1/4 cup fresh chopped parsley.