Ingredients:

  • 1 octopus (about 2-3 lbs/900g-1.4kg), cleaned
  • 1 bottle (750ml) dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, crushed
  • 1 lemon, halved
  • 1 bay leaf
  • 1 tsp black peppercorns
  • Sea salt to taste
  • 2 lbs (900g) small new potatoes, halved or quartered if large
  • 1/4 cup (60ml) olive oil
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 2 cloves garlic, minced
  • Sea salt and freshly ground black pepper to taste

Instructions:

  1. Rinse the octopus thoroughly under cold water. Remove the beak (if not already removed) by gently squeezing around the mouth.
  2. Place the octopus in the large pot. Add the white wine, onion, carrots, celery, garlic, lemon halves, bay leaf, and peppercorns. Add enough water to cover the octopus completely. Season generously with salt.
  3. Bring the pot to a simmer over medium heat, then reduce the heat to low, cover, and simmer gently for 1 to 1.5 hours, or until the octopus is very tender. Check tenderness by inserting a fork into the thickest part of a tentacle – it should pierce easily with little resistance.
  4. While the octopus is poaching, preheat oven to 400°F (200°C). Toss the potatoes with olive oil, rosemary, thyme, lemon zest, lemon juice, garlic, salt, and pepper on a baking sheet.
  5. Roast the potatoes for 30-40 minutes, or until tender and golden brown, flipping halfway through.
  6. Once the octopus is tender, remove it from the poaching liquid and let it rest for 10-15 minutes. Slice the tentacles into bite-sized pieces.
  7. Arrange the roasted potatoes on a platter and top with the sliced octopus. Drizzle with a little extra olive oil and serve immediately.