Roast Octopus with Garlic, Bay and Olive Oil over Punched Potatoes

What you need

• 1.5 kg (3.3 lb) octopus, cleaned, thawed if frozen
• 1 whole head of garlic, for the pot, crushed
• 1 onion, unpeeled, halved
• 250 ml (1 cup) extra virgin olive oil, 50 ml for the pot, 200 ml for roasting
• 800 g (1.75 lb) small waxy potatoes, scrubbed, skin on
• 400 g (14 oz) coarse sea salt, for baking the potatoes, plus a pinch for the octopus water
• 1 whole head of garlic, separated into cloves, lightly crushed, skin on
• 3 leaves bay leaves
• white pepper, freshly ground, to taste
• 3 tbsp parsley, chopped

Method

Restated from the original video

1. 1

   Put the octopus in a large pot with about 5 l of cold water, 50 ml of the olive oil, the garlic head and the onion.

2. 2

   Bring to a boil, then lower the heat and simmer for 45-60 min, until a fork slides easily into the thickest part of a tentacle.

3. 3

   Switch off the heat, add a pinch of coarse salt and leave the octopus to cool in its water for 30 min.

4. 4

   Meanwhile, heat the oven to 160 °C (325 °F).

5. 5

   Spread a layer of coarse salt in a baking dish, set the potatoes on top and cover with the remaining salt. Bake for 35 min until tender.

6. 6

   Lift the octopus out and separate the tentacles from the head. Cut the head into pieces and lay everything in a roasting dish.

7. 7

   Shake the salt off the potatoes. Press each one with your palm to crack the skin, then add to the octopus.

8. 8

   Raise the oven to 180 °C (350 °F).

9. 9

   Pour the remaining 200 ml olive oil over the dish. Tuck in the garlic cloves and bay leaves and grind over white pepper.

10. 10

    Roast for 25-30 min, basting once or twice with the oil, until the octopus is browned at the edges and the potatoes are golden.

11. 11

    Scatter parsley over the dish and serve at once, with the garlicky oil spooned over.

Imported from confecciona.pt. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.