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.

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