Baked Octopus with Potatoes

Thoroughly clean the 1 kg (2.2 lb) rock octopus, removing any unnecessary parts, then rinse. Finish cleaning when the surface appears free of debris and the animal is ready to be portioned.

Cut the octopus into pieces approximately 10 centimeters (3.94 in) long. Keep the dimensions as uniform as possible, so that the cooking process is even and the meat becomes tender without leaving any excess pieces behind.

Peel the potatoes and cut them into pieces into chunks Large. Regular, not too small cuts help preserve their structure during the long oven stay, preventing them from falling apart before the octopus is cooked.

Trim and clean the onion and chop it into rounds of about 5 millimeters. Gently separate the rings, so that they are distributed in the baking pan and give off their aroma and sweetness evenly during cooking.

Finely chop the garlic, the chili pepper, parsley, and basil. A fine grain allows the flavors to better distribute among the octopus, potatoes, and onion, without creating overly intense bites.

Transfer to the baking pan the octopus, the potatoes and the onion, then add the garlic, the chili pepper, chopped parsley and basil. Do not add salt: the liquid released by the octopus will contribute to the flavor of the pan juices.

Pour in the half cup of extra virgin olive oil and mix all the ingredients thoroughly. Spread the dressing evenly so that each piece is well coated before baking.

Bake over medium heat and cook for about an hour. Check the preparation towards the end: the octopus and potatoes should be cooked through, while the liquid released should have almost completely evaporated, leaving a moist and concentrated base.

Remove from the oven when cooking is complete and the bottom no longer appears abundant or watery. Serve the baked octopus with potatoes piping hot, distributing the remaining seasoning and herbs on the plate. baking pan.