Ingredients FOR THE MARINADE 1 octopus (about 1.5 kg) 1/4 cup olive oil 2 tbsp red wine vinegar Juice and peel of 1/2 orange 5 allspice berries 3 bay leaves 1 sprig fresh oregano or rosemary FOR THE STIFADO 1/4 cup olive oil 3 clov. garlic 5 medium-sized onions, thickly sliced 1 tbsp tomato paste 2 tbsp vinegar 1/2 cup dry white wine 2 ripe tomatoes, quartered 6 medium potatoes, cut into large chunks Salt Pepper Equipment Baking tray TAGS SAVORY GARLIC APPETIZERS MAIN COURSES LENTED FOOD CLEAN MONDAY STIFADO Ingredients FOR THE MARINADE 1 octopus (about 1.5 kg) 1/4 cup olive oil 2 tbsp red wine vinegar Juice and peel of 1/2 orange 5 allspice berries 3 bay leaves 1 sprig fresh oregano or rosemary FOR THE STIFADO 1/4 cup olive oil 3 clov. garlic 5 medium-sized onions, thickly sliced 1 tbsp tomato paste 2 tbsp vinegar 1/2 cup dry white wine 2 ripe tomatoes, quartered 6 medium potatoes, cut into large chunks Salt Pepper Instructions Clean the octopus thoroughly. If using frozen octopus, let it thaw properly in the refrigerator. Cut into tentacles. Place in a bowl with olive oil and vinegar. Add the orange juice, peel, spices, and herbs. Mix well, cover, and let marinate. Heat the olive oil in a large pan over medium heat. Add the onions and sauté for 7 to 8 minutes until translucent and beginning to caramelize. Add the smashed garlic cloves and cook for 1 minute. Add in the tomato paste, pressing it into the base of the pan, and cook for 1 minute. Add the vinegar and let it evaporate, then add the wine and remove from heat. Peel and cut the potatoes into thick pieces. In a deep baking dish, spread the potatoes in a single layer. Add the sautéed onions with their juices. Top with the tomato quarters. Nestle the marinated octopus tentacles among the vegetables and pour in the remaining marinade. Season with salt and pepper and mix the ingredients. Be cautious with the salt, as octopus can already be naturally salty. Cover the dish tightly with parchment paper, then seal with aluminum foil. Alternatively, use a covered casserole dish. Bake in a preheated oven at 170°C (340°F) with the fan setting for 1 hour. Uncover and bake for another 35 minutes, until the octopus is tender, the potatoes are soft, and the juices have reduced to a rich glaze. Serve hot with seasonal salad. Tips Do not add water. The dish cooks in its own juices, so the pan must be tightly sealed to retain moisture. For the best flavor, bake gently in a low oven with no extra liquid, ensuring the pan is tightly covered. Cooking time may vary depending on the size of the octopus. TAGS SAVORY GARLIC APPETIZERS MAIN COURSES LENTED FOOD CLEAN MONDAY STIFADO
