Step 1
Preheat the oven to 160 °C.
Step 2
Cook the octopus in a large pot with around 5 L water, 50 ml olive oil, 1 crushed head of garlic and 1 unpeeled onion.
Step 3
Bake for 40 minutes, until tender. Check tenderness by piercing the thickest tentacles with a fork. Season with salt and leave to cool in the water.
Step 4
Separate the head from the tentacles, setting them aside in an ovenproof dish.
Step 5
Wash the potatoes well and sprinkle them with salt. Bake in the oven at 160°C for 35 minutes or until soft.
Step 6
Dust the salt off from the potatoes and add them to the tentacles. Increase the oven temperature to 180°C.
Step 7
Drizzle the octopus and potatoes with 200 ml olive oil, spread the crushed garlic and bay leaves evenly over the dish and sprinkle with freshly ground white pepper.
Step 8
Place in the oven. Cook until golden brown.
Step 9
Add chopped parsley and serve immediately.
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