narrative – photography: Antonia Kati – journalist, food photographer & food stylist
Ingredients (4-6 people)
- 1 octopus approximately 1200-1500g
- 3 spoonfuls of red wine vinegar
- 5-6 spoonfuls of olive oil
- 2-3 garlic cloves
- 1 bay leaf
- 3-4 cloves
- A few black peppercorns
- Oregano
Wash the octopus and cut into half or quarters, leaving the tentacles intact. Place in a bowl. Add the rest of the ingredients in the bowl and set aside in a cool spot for approximately 30 minutes. In the meantime, preheat the oven and lay 2 large pieces of aluminum foil on your kitchen counter and 2 large pieces of wax paper on top, crosswise. Place the octopus tentacles in the centre pouring the marinade mix on top. Bake at 180°C for approximately 1½ hour until very tender.
