Preheat oven to 180 ºC using both the top and bottom heating elements. Prepare the vegetables to make a bed for the octopus.
To do this, peel the potatoes, cut them into 1 cm thick slices and season to taste. Julienne the onion and arrange on top of the potatoes in a baking dish with high sides as liquids will be added, and you don’t want any of it spilling over.
Add the wine, beer and a splash of olive oil. Also add the peeled garlic cloves and bay leaf. Cover the dish with aluminum foil and bake for 20 minutes. Remove from the oven.
Next, remove the octopus from its packaging and place the tentacles on top of the vegetables. Squeeze out the juice of half a lemon and bake for 15 minutes. Before removing from the oven, brown it under the broiler for a couple of minutes to leave the skin golden and crispy.
Once it’s ready, remove from the oven and place the octopus on a cutting board. Wait for it to cool down a little bit in order to slice it into large chunks. Place the potatoes with the onions in a dish, scatter chunks of octopus on top, and sprinkle some sea salt.
Finish the dish by drizzling extra virgin olive oil on top of the octopus.
TIPS AND TRICKS FOR A FABULOUS BAKED OCTOPUS
If you want to give it a smoky flavor, sprinkle some smoked paprika on top, although the traditional recipe for baked octopus only has lemon for flavoring. You can also add more vegetables to the octopus recipe, such as 1 brunoise-cut ripe tomato or red pepper sliced into small pieces.
Octopus and wine are a match made in heaven. If you want to delight your guests or simply enjoy a wonderful pairing, this baked octopus will go really well with a Fino sherry wine, a Manzanilla sherry wine or an aged white wine.