Octopus Stifado in the Oven

Ingredients

  • 1 octopus (around 1.5 kg)
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 orange, juice and zest
  • 5 allspice berries
  • 3 bay leaves
  • 1 sprig of fresh rosemary or thyme

Instructions

  1. Clean the octopus and marinate it. If using frozen octopus, thaw it properly in the refrigerator.
  2. Cut the octopus into tentacles. Put it in a bowl and add olive oil and vinegar.
  3. Squeeze the orange and add the zest, spices, and herbs. Mix, cover, and let it marinate.
  4. In a deep frying pan, heat the olive oil over medium heat.
  5. Cut the onions into thick slices and add them to the hot oil. Sauté for 7-8 minutes, stirring until the onions are translucent and start to caramelize.
  6. Add the garlic and sauté for 1 minute, stirring.
  7. Add the tomato paste and rub it into the bottom of the pan. Cook for 1 minute and add the vinegar. Let the liquid evaporate.
  8. Finally, add the wine and turn off the heat.
  9. Clean and cut the potatoes into thick slices.
  10. In a deep baking dish, arrange the potatoes in a single layer. Add the sautéed onions and any remaining liquid from the pan.
  11. Add the chopped tomatoes.
  12. Finally, add the marinated octopus tentacles. Add any remaining marinade liquid.
  13. Season with salt and pepper and mix the ingredients. Be careful with the salt, as the octopus is already flavorful.
  14. Cover the baking dish with non-stick paper and seal the edges with aluminum foil. Alternatively, you can use a Dutch oven with a lid.
  15. Bake in a preheated oven at 170°C for 1 hour.
  16. Remove the cover and continue baking for about 35 minutes, until the octopus stifado is left with almost no liquid, the octopus is tender, and the potatoes are melted, absorbing all the juices.

Serving Ideas

  • Serve the octopus stifado with melted potatoes and a seasonal salad.
  • You can also serve it with a side of steamed vegetables or a simple green salad.
  • For a more filling meal, serve it with a side of rice or roasted potatoes.

Side Dish Ideas

  • Steamed broccoli with lemon and garlic
  • Roasted Brussels sprouts with olive oil and salt
  • Grilled asparagus with olive oil and parmesan cheese
  • Sautéed spinach with garlic and lemon

Nutrient Values (per serving)

  • Calories: 450
  • Protein: 35g
  • Fat: 25g
  • Saturated Fat: 3.5g
  • Cholesterol: 60mg
  • Carbohydrates: 20g
  • Fiber: 5g
  • Sugar: 5g
  • Sodium: 400mg