Place the octopus in a baking tray with the onion slices, three garlic cloves, crushed, and the parsley. Drizzle with olive oil, cover with tin foil and bake at 200ºC for 1½ hours.

Peel two of the oranges and slice neatly, removing any pith and pips.
Juice the remaining oranges and heat on the hob. Let it reduce until the juice becomes syrupy. Now emulsify it with 100ml of olive oil.

Char grill the octopus until the ends are crispy.

Char grill the bread on both sides. Rub with the remaining clove of garlic and drizzle with olive oil.

Place the octopus on the bread, arrange the orange slices over the tiborna and garnish with rosemary flowers.