1.75 lbs of cleaned octopus2 onionsExtra virgin olive oil7 garlic cloves1 bay leaf1/2 tablespoon fresh thyme1.5 lbs of sweet potatoes14 oz of peeled chestnutsA pinch of white pepperSea salt (to taste)
Preparation
Begin by cooking the octopus in a large pot of boiling water seasoned with 1 onion, 1 garlic clove, 1 bay leaf, salt, pepper, and a drizzle of olive oil.
While the octopus is cooking, peel the sweet potatoes and cut them into medium cubes.
After 35 minutes of cooking, the octopus should be tender.
Remove it, drain, and cut it into medium-sized pieces.
Preheat the oven to 390°F (200°C).
In a ceramic baking dish, drizzle a bit of olive oil, and add the remaining onion (chopped) and garlic (sliced).
Add the sweet potatoes, peeled chestnuts, and the cut octopus pieces.
Sprinkle with fresh thyme, drizzle with more olive oil, and season with salt and white pepper.
Mix everything well, then cover the dish with aluminum foil, sealing it tightly.
Bake for 45 minutes or until all the ingredients are well roasted.