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Octopus stifado (Greek octopus stew)

Total Time 2 hours
Servings 4

Ingredients

  • 1,5 kg octopus, rinsed, cleaned and beak removed
  • 1 kg small onions (kokkari onions in Greek, similar to pearl onions or shallots), peeled
  • 1 kg fresh ripe tomatoes, chopped or pureed
  • 2 sprigs rosemary
  • 4 pimentos
  • 2 bay leaves
  • 3-4 garlic cloves, finely chopped
  • 1 cup extra virgin olive oil
  • 1/2 cup fine quality red wine vinegar
  • 2 tbsp tomato paste
  • 1/2 tsp sugar
  • Salt
  • Pepper

Instructions

  • Separate and cut the tentacles and the head of the octopus into bite-sized pieces.
  • Add them in a large plus saute pan.
  • Add the onions, fresh tomatoes, rosemary, pimentos, bay leaves, garlic,red vinegar, olive oil, sugar and tomato paste.
  • Carefully mix with a spatula or a big spoon.
  • Cover with a lid and bring to the boil.
  • Reduce heat and simmer, stirring carefully every 20 minutes, until octopus is fork tender and sauce has reduced.
  • Taste and season according to your preference.
  • Enjoy!