Baked Octopus with Potatoes and Onions

Ingredients

• 3 red onions
• 2 Garlic cloves
• 600 g waxy potatoes
• 1 sprig rosemary
• 2 stems thyme
• 600 g octopus (pre‑cooked)
• 2 tbsp olive oil
• 250 ml dry white wine
• 150 ml fish stock
• 100 ml vegetable stock
• Salt
• ground pepper

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with upper and lower heat. Peel the onions and garlic; quarter the onions lengthwise and finely chop the garlic. Wash and quarter the potatoes. Rinse and shake dry the herbs. Wash and pat dry the octopus.

2. 2.

   Heat the oil in a roasting pan and sauté the garlic until translucent. Add the potatoes, onions, and herbs; cook briefly and deglaze with wine. Place the octopus on top of the vegetables, pour over the stock, season with salt and pepper, and roast in the preheated oven for 50–60 minutes, basting frequently. Remove from the oven, taste again, and serve.