Preheat oven to 250°C. Remove and discard skin from octopus. (Use your fingers to separate skin from flesh, then pull away.) Remove heads, cut into 3 pieces.
Toss potatoes, garlic, carrots and zucchinis in a large bowl and season with salt and pepper. Transfer to a 40 cm baking dish, add oil and cover tightly with foil and an upturned stainless-steel bowl. (If you have a peka dish, or tajine, preheat it according to manufacturer’s instructions and place mixture inside it.)
Bake for 1 hour, then carefully remove the lid and pour over wine. Replace lid and bake for a further 30 minutes or until vegetables and octopus are tender. Serve with lemon wedges and crusty bread.


  • 1 kg (about 3 medium) octopus, heads cleaned
  • 500 g (about 3) sebago potatoes, peeled, thickly sliced
  • 6 garlic cloves, chopped
  • 2 carrots, thickly sliced
  • 2 zucchinis, cut into 5cm-thick pieces
  • 60 ml (¼ cup) olive oil
  • 125 ml (½ cup) dry white wine
  • lemon wedges and crusty bread, to serve