Octopus with Cumin and Vegetables

Name: Octopus with Cumin and Vegetables
Yield: 4 Servings
Cuisine: Oven
Ingredients: kg Octopus, cut into small pieces: 1; medium-sized Potatoes, cut into cubes: 2; Carrot, thinly sliced: 1; sticks Celery, thinly sliced: 2; medium-sized White Onion, sliced: 1; cup of dry White Wine: 1; cup of Orange juice: 1/2; cup of Olive Oil: 1/2; Cinnamon sticks: 2; Bay leaves: 2; tsp Cumin: 1; sprigs of fresh Thyme: 3-4; Salt; Ground Black Pepper

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Ingredients

Quantity:

	1 kg Octopus, cut into small pieces
	2 medium-sized Potatoes, cut into cubes
	1 Carrot, thinly sliced
	2 sticks Celery, thinly sliced
	1 medium-sized White Onion, sliced
	1 cup of dry White Wine
	1/2 cup of Orange juice
	1/2 cup of Olive Oil
	2 Cinnamon sticks
	2 Bay leaves
	1 tsp Cumin
	3-4 sprigs of fresh Thyme
	Salt
	Ground Black Pepper

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Octopus with Cumin and Vegetables

Features:

Cooking Methods:

Oven

Portions: 4
Μέτρια

Ingredients

1 kg Octopus, cut into small pieces
2 medium-sized Potatoes, cut into cubes
1 Carrot, thinly sliced
2 sticks Celery, thinly sliced
1 medium-sized White Onion, sliced
1 cup of dry White Wine
1/2 cup of Orange juice
1/2 cup of Olive Oil
2 Cinnamon sticks
2 Bay leaves
1 tsp Cumin
3-4 sprigs of fresh Thyme
Salt
Ground Black Pepper

Instructions

Place the octopus, onions, potatoes, celery, carrot, thyme, bay leaf, cinnamon, cumin, olive oil, orange juice, wine, salt, pepper onto a baking tray and mix.

Cover with baking paper and aluminum foil and place in a preheated oven at 180 °C for about 1 hour and 30 minutes.

Serve.