Stuffed Octopus

In the Med, Octopus is usually consumed in the summer months or throughout lent. Octopus in the oven always has a great texture and rewards us cooks with a delicious sauce. This stuffed octopus is a unique recipe worth trying!

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1 large octopus (around 2kg)
200gr smoked trout
5 spring onions
100gr ginger root
2 green peppers
200gr mushrooms
2 cups breadcrumbs
100gr ginger root
2 cups red wine
1 tbsp butter
4 tbsp parsley
ground black pepper


  • Clean the octopus
  • Chop or even blend the onion, parsley and peppers
  • Slice the ginger
  • Clean the mushrooms and slice them thinnly

Preheat oven to 170ºC

1. Mix the onion, parsley, pepper, trout, ginger and breadcrumbs in a bowl.

2. Sprinkle the mushrooms with lemon juice and sauté in the butter. Set aside on a plate/bowl.

3. Fill the hood of the octopus with the mixture.

4. Place the octopus in an oven proof dish and intertwine the octopus' tentacles so as to create a basket effect.

5. Arrange remaining filling around the tentacles and add the mushrooms.

6. Pour in the wine, cover and simmer in the oven for 2 ½ hours.

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