Cocotte, round Octopus with cubed potatoes





20 min.

cooking time

60 min.
  • Slowly simmer the octopus in a STAUB Cocotte with the halved lemon and the bay leaf for about 45 minutes.
  • Cook the cubed potatoes in plenty of boiling salted water. 
  • Finely dice the sun-dried tomatoes.
  • Cut the olives into quarters.
  • Clean the cooked octopus (only use the arms) and cut into pieces of approx. 1.5 cm.
  • Skin, core and dice the tomatoes.
  • Add all the ingredients (except the fresh tomato and the parsley) to a bowl and mix evenly.
  • Fill small STAUB Ceramic Cocottes with the prepared mixture and simmer in the oven at 155 °C top heat and bottom heat for 15 minutes until they are ready.
  • Before serving sprinkle with the finely chopped parsley and the fresh tomato cubes.

640 g octopus

160 g potato cubes

20 g dried tomatoes

1 tomato

15 g bell pepper cubes

15 g olives

80 ml tomato juice


Olive oil



1 lemon

Bay leaf