Inspired by my Greek roots and adoration for octopus, this recipe simplifies what may seem daunting to some. The octopus is surprisingly delicate in flavour and pairs wonderfully with the Mediterranean flavours of tomatoes, lemon and oregano.
- Yield: 6 to 8 Servings
- 2 lb 4-oz (1-kg) octopus, head removed
- 2 desiree potatoes, skins left on and thinly sliced on a mandoline
- 1 tsp dried oregano
- ¼ cup (60 ml) extra virgin olive oil
- 2 whole garlic heads, halved
- 6 medium vine tomatoes, halved
- sea salt and freshly ground black pepper
- 3½ oz (100 g) blanched broad/fava beans, podded and peeled, to serve
- mini pea shoots and fresh dill, to garnish (optional)
Almond oregano & lemon crumb
- ¾ cup (100 g) whole almonds, toasted
- 3 sprigs fresh oregano, leaves picked
- 2 grated lemon zest
How to Make It
- Preheat the oven to 180°C (350°F) Gas 4.
- Put the octopus in a large baking dish and season with salt and pepper on both sides, rubbing it in well.
- Combine the potato slices in a bowl with some salt and pepper, ½ tsp of the oregano and 2 tbsp of the olive oil and toss to coat. Arrange the potatoes around the octopus in the baking dish.
- Arrange the garlic and tomato halves around the dish. Season all the ingredients to taste with salt and pepper and the remaining ½ tsp oregano. Drizzle the remaining oil over the top of the octopus. Put the baking dish in the preheated oven and cook for 1 hour, until the tops of the potatoes are golden brown.
- Meanwhile, combine all the ingredients for the almond, oregano and lemon crumb in a food processor and blitz to crumbs.
- Serve the octopus plaki warm from the baking dish, scattered with the almond, oregano and lemon crumb, blanched broad/fava beans and some mini pea shoots and dill to garnish, if liked.