INGREDIENTS

For the octopus

• 1 package of (7 THALASSES) octopus tentacle
• ½ shot glass of white wine
• 5 grains of black pepper
• 1 bay leaf

For the vegetables

• 2 medium-sized potatoes
• 2 ripe tomatoes
• 2 cloves of garlic
• 1 onion
• 1 leek
• 2 stalks of celery
• 2 peppers (green, yellow or red)
• 5 cherry tomatoes
• 2 leaves of fennel bulb (fennel)
• salt and pepper to taste
• 100ml olive oil
• Fresh or dried oregano
• Fresh or dried thyme
• Fresh or dried lemon thyme

METHOD

1. Defrost the octopus tentacle overnight. 
2. Place the octopus in a saucepan, add the white wine, bay leaf and peppercorns and cook over a low to medium heat for about 30 minutes until the octopus is slightly tender and its liquids are released. Add a very small amount of water if necessary. 
3. Meanwhile, thinly slice the tomatoes and slice the cherry tomatoes in half. 
4. Peel and thinly slice the potatoes. 
5. Finely chop the garlic cloves and thinly slice the onion. 
6. Continue with the remaining vegetables. Chop the leek, celery, fennel and peppers. 
7. In an ovenproof dish, spread the tomatoes on the base, continue with the potato slices and all the other vegetables. 
8. Place the octopus tentacles on the surface. 
9. Drizzle with olive oil, add salt and pepper to taste and the fresh or dried herbs. 
10. Cover the baking pan with foil and bake in a preheated oven at 180 degrees on the resistance for about 1 hour and 30 minutes, depending on the oven, or until the vegetables are soft and tender. 
11. Enjoy the octopus with the vegetables warm as soon as they come out of the oven!