Name: Greek Octopus Stew
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: Serves 4-6
Ingredients: 2 kg (4.4 lbs) fresh or frozen octopus, cleaned and cut into large pieces; 3 tablespoons extra virgin olive oil; 2 large onions, thinly sliced; 4 cloves garlic, minced; 1 cup dry red wine; 400g (14 oz) can chopped tomatoes; 2 bay leaves; 1 cinnamon stick; 1 tablespoon dried oregano; 1/2 teaspoon ground allspice; 2 tablespoons red wine vinegar; 1/2 cup pitted Kalamata olives; 3 tablespoons fresh parsley, chopped; Salt and freshly ground black pepper, to taste

Instructions

Prepare the octopus

If using fresh octopus, clean thoroughly under running water. If frozen, thaw completely. Cut into large bite-sized pieces. To tenderize, place in a pot of boiling water for 1 minute, then drain immediately.
Sauté the aromatics

Heat olive oil in a large heavy-bottomed pot over medium heat. Add the sliced onions and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Add the octopus and liquids

Add the octopus pieces to the pot and stir well. Pour in the red wine and allow it to simmer for 2-3 minutes to reduce slightly. Add the chopped tomatoes, bay leaves, cinnamon stick, oregano, and allspice. Season with salt and pepper.
Simmer the stew

Reduce heat to low, cover the pot, and simmer for about 1 hour 15 minutes, or until the octopus is very tender when pierced with a fork. Stir occasionally to prevent sticking.
Add the final ingredients

When the octopus is tender, add the red wine vinegar and Kalamata olives. Continue to simmer uncovered for an additional 10-15 minutes to allow the sauce to thicken slightly.
Rest and serve

Remove the pot from heat, discard the bay leaves and cinnamon stick. Allow the stew to rest for 10 minutes before serving. Garnish with fresh chopped parsley. Serve with crusty bread or over a bed of rice.

Greek Octopus Stew

Ingredients

Instructions

Nutritional Information