Oven-Baked Octopus with Red Peppercorns

For those who appreciate exceptional seafood, this oven-baked octopus is a revelation. The secret to its remarkable tenderness lies in its simplicity. Use neither water nor salt. Instead, let the octopus cook gently in its own natural juices with extra virgin olive oil, a splash of red wine vinegar, fragrant bay leaves and whole red peppercorns. Each ingredient enhances the natural flavour. My heartfelt thanks go to my friends, the fishermen of Thrace, who shared both their finest catch and a treasured family recipe handed down through generations. Their generosity and culinary wisdom make this dish truly special.