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Octopus Roasted in its own Juices

Try your hand at this delicious recipe as seen in Episode 1 of River Cottage Australia.

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  • To Prepare Octopus

  • One whole octopus, cleaned

  • One carrot, roughly chopped

  • One onion, roughly chopped

  • One Garlic bulb cut in half, skin on

  • Bay leaf

  • Thyme (optional to add to pot)

  • To Serve

  • Radish (small bunch, finely sliced)

  • Spanish Onion (finely sliced)

  • Olive Oil

  • Reserved octopus juices from octopus preparation

  • Juice of one lemon


  • 1.

    Preheat your oven to 100 degrees Celsius. Once the oven is preheated, take a whole octopus and put into a heavy casserole with a lid. Add the carrot, onion, garlic and bay. Put the lid back on and roast until tender. Lit took Paul about 2 hours but this could take approximately 3 ½ hours though; it will depend on the size of the octopus.

  • 2.

    You don’t need to add any liquid to the pot – just use the whole octopus. Octopus is heavily made up of water and it will release a lot of juice as it stews.

  • 3.

    The liquid is absolutely delicious and will provide part of the dressing for the dish.

  • 4.

    Once the octopus is tender, let it cool slightly and slice very thinly.

  • 5.

    Arrange on a platter and dress with the radish, sliced onion, a little salt and pepper, the juices from the octopus roast, some lemon and olive oil.

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