Octopus Baked in Paper

Octopus is always better when it is fresh. In order to avoid curly legs, remove the membrane along the back of the legs.

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1 medium octopus (about 2 1/2 pounds / 1kg)
1/2 cup ouzo
2 large orange wedges
4 tbs olive oil
3 cloves garlic, peeled and sliced very thin
1/3 cup chopped flat-leaf parsley
freshly ground black pepper to taste


Preheat the oven to 180°  C.

  • Clean the octopus by cutting and discarding its hood and beak. Wash and pat dry.
  • Peel and slice garlic thin
  • Chop  parsley

1.  Place octopus in a dry pot.

2.  Heat over low heat for 45 minutes, or until the octopus has exuded all its liquid.

3.  About half way through cooking, add the ouzo and orange wedges.

4.  When the octopus is dark pink and relatively tender, remove it from the pot and drain well.

5.  Have a large piece of parchment or wax paper ready. 

6.  Place the octopus on the parchment.

7.  Sprinkle it with the garlic, pepper and parsley and wrap it in the parchment.

8.  Place in a lightly oiled baking pan and bake the octopus for about 30-40 minutes, or until tender.

9.  Remove to a platter and serve immediately, cutting it into pieces along its tentacles.

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