Octopus	kg
Potatoes	kg
White Wine	ml
Red Onion
Cherry Tomatoes	g
Capers	tbsp
Garlic Clove
Sprigs of Fresh Rosemary
Olive Oil	ml
Salt & Pepper to taste

1. Heat up the oven to 150 ºC.
2. Defrost the octopus on room temperature, or if you are using the fresh one place it in a big pot with water just enough to cover the octopus (make sure you buy already clean octopus), cover the pot with a lid and place over hight heat.
3. Cook the octopus for abut 15-20 minutes, turning occasionally to make sure both sides of octopus are cooked.
4. In the meantime, prepare big oven proof pot with a lid (important is to have a lid so you can cover it while baking – in case you do not have a lid use the aluminium foil).
5. Peel and cut the potatoes and onion in quarters, half the tomatoes. Place them in a bowl, add capers and garlic cloves, season with salt and pepper, add rosemary and drizzle over olive oil. Mix it all well and transfer to an oven proof pot.
6. Remove the octopus from water and place it on top of veggies, pour in the wine and cover with the lid.
7. Place in the oven and bake on 150 ºC for about 1.5h hours (if needed turn octopus to bake even – I skipped that, and it was still perfect).
8. After 1.5 hours uncover the octopus, try with the fork if potatoes and octopus are soft, if soft enough put it back without a lid for another 10-15 minutes.
9. Serve it warm with a nice green salad.

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