Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Boil 1.5 kilograms of cleaned octopus in a large pot of salted water with 3 dried bay leaves for approximately 45-60 minutes until it is very tender, then remove from water and set aside, reserving 1 cup of cooking liquid.

2. 2

   In a bowl, combine 250 milliliters of good quality extra virgin olive oil, 6 minced cloves of garlic, 125 milliliters of dry white wine, 2 teaspoons of sweet paprika, 1 teaspoon of black pepper, and 1 teaspoon of salt, stirring well to create the marinade.

3. 3

   Preheat your oven to 200°C (392°F); gently smash 750 grams of new potatoes with the palm of your hand after boiling them for 15-20 minutes until just tender, then toss the smashed potatoes with 30 milliliters of the prepared olive oil marinade.

4. 4

   Arrange the cooked octopus, the smashed potatoes, 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 large sliced onion in a large roasting pan or oven-safe dish.

5. 5

   Pour the remaining 220 milliliters of the prepared marinade over all the ingredients in the roasting pan, ensuring everything is evenly coated, and add 0.5 cup of the reserved octopus cooking liquid.

6. 6

   Roast in the preheated oven for 25-30 minutes, turning halfway through, until the octopus is slightly crispy and the vegetables are tender and lightly caramelized.

7. 7

   Before serving, drizzle with an additional 15 milliliters of fresh extra virgin olive oil and sprinkle with 0.5 cup of freshly chopped parsley.