How to make
In a pressure cooker, large enough to hold the octopus, add half a lemon and a glass of white wine. Add enough water to cover the octopus and cover it with a lid.
Heat it on a high heat and after it boils, reduce the heat to a slow boil.
Cook the octopus in a pressure cooker for 20 minutes. The octopus is ready when it can be easily pierced with a fork.
Turn off the heat and leave the octopus to cool in the water and at room temperature. Remove the octopus tentacles from the head and if desired, cut the head into pieces.
Drain the octopus from the water, cut it into pieces and place in a clay cookware. Drizzle the octopus pieces with a little olive oil and stir, in order to cover them lightly.
Preheat the oven to 390°F (200 degrees). Drizzle with white wine, olive oil and season with salt and black pepper.
Bake it for about 25 minutes, by occasionally pouring it with the sauce from the bottom of the cookware.
Pour a little more olive oil, squeeze the remaining lemon on top and sprinkle it with chopped parsley and pressed garlic.
Season with salt and black pepper and serve the baked octopus.
Enjoy your meal!
