Octopus in white wine with roasted potatoes, cauliflower and arugula - ReCiPes

Mediterranean cuisine |

Octopus cooked in wine throughout the Mediterranean, but the Motherland of this dish is considered to be Spain. There is a little trick through which whimsical octopus meat turns hard and rubbery, but tender and very tasty. Today we reveal the secrets of Spanish chefs.


  • Fresh octopus medium size 1 PC.
  • Olive oil — 100 ml.
  • Vegetable oil refined — 100 ml.
  • Dry white wine — 100 ml.
  • Salt — to taste
  • Bay leaf — to taste
  • Rosemary — to taste
  • Garlic — 2-3 cloves
  • Black pepper — to taste
  • New potatoes — 300 gr.
  • Fresh cauliflower — 300 g.
  • Arugula fresh — 100 gr.


1. Wash the octopus and cut it into serving pieces.

2. Wash potatoes and place on a baking sheet with high sides, pour a little olive oil put unpeeled garlic cloves, sprinkle with salt and rosemary, mix until just combined.
3. Fold the chopped octopus into a container for baking, pour his oil and wine, add salt, put the taste of Bay leaf. A mixture of oil and wine should cover 2/3 of the product.

4. Bake the octopus and potatoes in the oven for 45 min. at a temperature of 170 degrees. Potatoes put on a higher tier of the oven.

5. While preparing octopus and potatoes, separate the cauliflower into small sprigs, boil them until soft in a saucepan or double boiler, and then lightly fry in a frying pan.

6. After 45 minutes check the potatoes for readiness (it should be soft). If the potatoes are not ready, leave it another 10-15 minutes in the oven. Octopus lay out of the baking dish with tongs into the pan and lightly fry until pink.

7. Put on a plate a fresh salad, she put the octopus, chopped into slices and baked potato and cauliflower. On top sprinkle the dish with ground black pepper.

Bon appetit!

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