Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   If using fresh octopus, carefully clean 1.5 kilograms of it, remove the beak and eyes, then bring a large pot of salted water to a boil and blanch the octopus for 30 seconds before plunging it into ice water; repeat this process three times to tenderize, then chop it into 5 cm pieces.

2. 2

   Preheat a clay pot by soaking it in cold water for 20 minutes, then melt 3 tablespoons of unsalted butter directly in the pre-soaked clay pot over medium heat or in a large Dutch oven if your clay pot isn't stovetop safe.

3. 3

   Add 1 large thinly sliced leek, 500 grams of halved small waxy potatoes, 300 grams of 2 cm carrot chunks, and 200 grams of 2 cm parsnip chunks to the pot and sauté for 5 minutes until lightly softened.

4. 4

   Stir in the 1.5 kilograms of chopped octopus pieces, 250 ml of dry white wine, 500 ml of fish broth, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper into the vegetables and octopus in the clay pot.

5. 5

   Bring the mixture to a gentle simmer on the stovetop if using a stovetop-safe clay pot, or transfer the entire mixture to a preheated oven set to 160°C (325°F) for clay pot cooking, ensuring the lid is securely placed.

6. 6

   Bake for 2 hours, then carefully remove the clay pot lid, stir in 0.5 cup of freshly chopped dill and 1 tablespoon of apple cider vinegar, and return to the oven for an additional 30 minutes or until the octopus is very tender.

7. 7

   Remove the Skagerrak Blæksprutte i Lertøj from the oven, allow it to rest for 10 minutes before serving directly from the clay pot, ensuring each serving contains a good portion of octopus, root vegetables, and the savory broth.