Octopus with potatoes
4 servings
80 minutes
Octopus with potatoes is an exquisite dish of Armenian cuisine where the depths of the sea meet the warm and rich aromas of the earth. This gastronomic wonder recalls ancient Armenian traditions, combining simplicity in preparation with a wealth of flavors. Tender octopus baked on a bed of potatoes and onions is infused with the aroma of rosemary, garlic, and white wine. The result is soft, juicy octopus meat harmoniously paired with delicate vegetables soaked in its juices. This dish is perfect for cozy dinners, revealing a full palette of flavor nuances. The moderate spiciness of black pepper and balanced saltiness make it a true culinary revelation that can surprise even the most discerning gourmets.
1
Peel and cut the potatoes and onions into large pieces. Place them in a greased baking tray. Drizzle with oil.
- Potato: 1 kg
- Onion: 1 head
- Olive oil: 120 ml
2
Clean the octopus without cutting it, place it on vegetables, season with herbs and salt, and drizzle with the remaining oil.
- Octopus: 1 piece
- Dried rosemary: 0.5 teaspoon
- Salt: to taste
- Olive oil: 120 ml
3
Cover the baking tray with foil and bake in the oven at 180 degrees for 1 hour.
4
After 1 hour, remove the foil, pour everything with wine, and sprinkle with minced garlic. Continue cooking for another 10-15 minutes.
- Dry white wine: 100 ml
- Garlic: 1 clove
5
Before serving, cut the octopus and place it on warm plates with vegetables.