Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Gently simmer the 2 kg cleaned fresh octopus in a large pot with 200 ml dry white wine, 2 sprigs of fresh rosemary, and enough water to cover for 60 to 90 minutes, until it is very tender when pierced with a fork, then let it cool slightly in its liquid before draining and cutting it into large pieces.

2. 2

   Preheat your oven to 230 degrees Celsius (450 degrees Fahrenheit) and in a large mixing bowl, toss the 400 g halved baby potatoes and 1 medium red onion cut into wedges with 30 ml of extra virgin olive oil, 2 minced cloves of garlic, 5 g of sea salt, and 3 g of freshly ground black pepper.

3. 3

   Spread the seasoned potatoes and red onion on a large baking sheet and roast them in the preheated oven for 15 minutes until they start to soften and slightly brown.

4. 4

   In the same mixing bowl, combine the tenderized octopus pieces with the 500 g halved cherry tomatoes, 30 ml of extra virgin olive oil, 2 minced cloves of garlic, 10 g of red pepper flakes, the zest and juice of 1 whole lemon, and 25 g of fresh chopped parsley.

5. 5

   Add the seasoned octopus and cherry tomatoes to the baking sheet with the partially roasted potatoes and red onion, toss everything gently together, and continue roasting for an additional 20-25 minutes, or until the octopus develops charred edges and the vegetables are tender.

6. 6

   Serve the hot Polpo del Fornaio immediately, drizzled with an additional 40 ml of extra virgin olive oil and garnished with the remaining 25 g of fresh chopped parsley.