Greek Octopus in Red Wine and Tomato Sauce

Chtapodi krasato, octopus stewed in red wine, is a classic of Greek island tavernas. The octopus first cooks in its own juices, then simmers in wine and tomato until it is completely tender.

Serves: 4 | Prep: 15 min | Cook: 90 min

Ingredients

• 1 kg octopus, cleaned (frozen and thawed is fine)
• 4 tbsp olive oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 250 ml dry red wine
• 400 g crushed tomatoes
• 1 tbsp red wine vinegar
• Black pepper
• Fresh parsley

Method

1. Put the octopus in a dry pan over medium heat with the lid on. Let it cook in its own liquid for about 20 minutes until it turns deep pink.
2. Lift out the octopus, keep the liquid and cut the octopus into bite-sized pieces.
3. Soften the onions and garlic in the olive oil, add the octopus and bay leaf and fry for 2 minutes.
4. Pour in the wine, let it bubble for 2 minutes, then add the tomatoes and the reserved liquid.
5. Simmer, covered, for 60 to 70 minutes until the octopus is tender and the sauce thick. Finish with vinegar, pepper and parsley.

Tips

• Do not add salt: the octopus is salty enough.
• Freezing and thawing octopus tenderises it, so frozen is a good choice.
• Serve with crusty bread, pasta or rice.

Products from Bakaliko

• Zanae - Crushed Peeled Tomatoes 400 g
• Lafkiotis Wines - Nemea red 750 ml
• Thalassa - Bay Leaves

More Greek recipes

• Greek saganaki (pan-fried cheese)
• Greek avgotaraho pasta