Octopus Baked in Parchment Paper

Octopus makes delicious seafood, that professional and amateur anglers bring in our kitchen, ready to cook. The seafood, which together with the shrimp and other seafood, is almost inescapable condition to prepare the table of Greek Clean Monday.
Cooked in various ways and always remains tasty. The proposal here is to bake it closing in parchment paper. So close the juices and aromatic sea properties, achieving an excellent result.
This way baking in the oven, sealed with wax paper and aluminum foil, so as not to let air go out, octopus braise without burning or to stay wet, juicy and soft, cooked through to its own juices along with extra spices and its fragrances.
Yours.

work: 15′

time: 2h:15′

easy:

Ingredients (8 servings) 1 large octopus 1 shot white balsamic cream 1 shot white wine 1 shot olive oil 1 tbsp oregano 4 bay leaves 1 hot chili pepper 5 allspice berries 4 juniper berries salt and freshly ground pepper vinegar & olives	In a deep pan into which can fit the octopus spread a large piece of aluminum foil and over a large piece nonstick oven paper. Place the octopus thoroughly washed and drained. Sprinkle with balsamic cream and wine. Add the olive oil.	Sprinkle with oregano and a little coarse mineral salt. Add allspice berries, bay leaves and chili pepper.
Turn the parchment paper to cover the octopus and tighten the edges like candies. If necessary tie with kitchen string.	Turn the foil for the parchment paper to tighten well and place the pan in a preheated oven at 200°C for 2 hours. Towards the end we open a pinhole and test with a knife blade, if the octopus is tender. If needs it leave it a bit more.	Open the parchment paper, leaving a little to cool the octopus and cut into pieces in a platter. Sprinkle with oil and vinegar and sprinkle with oregano, salt and pepper. Add a few vinegar olives.

Our roasted octopus was accompanied with a salad of boiled potatoes. Matched extremely well.

The pan is necessary to hold those, if any, juice can escape during the baking.

Related

Octopus Carpaccio

The term Carpaccio refers to an Italian dish, which includes almost transparent thin slices of raw or poorly cooked beef or fish. Consumed seasoned with olive oil, lemon, parmesan flakes, spices and sometimes with white truffle (mushroom).
Also the term Carpaccio is often used to include recipes cooked. This is the case, for example, of Octopus Carpaccio. The recipe involves cooking the octopus before the Carpaccio process of production / cut.

Fresh Anchovies in Grape Leaves

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Octopus with Orange and Olives

Octopus with the intense aroma of orange and the flavor of olives. The white wine provides a heady aftertaste and intensity to the food's flavor. Cooked just to soften the meat and thicken the sauce.
A delicious dish for those fasting.

Author Zambia Sifaki