Print

Greek Octopus Stew With Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty Greek stew of tender octopus and chunky potatoes, simmered slowly in a rich sauce with onions, tomato paste, sweet red wine, and aromatic seasonings for a comforting Mediterranean dish.

Ingredients

1.5 – 2 kg (3.3 – 4.4 lbs) octopus

800 g (1.7 lbs) potatoes, peeled and cut into 5 cm (2-inch) pieces

2 medium onions, finely chopped

⅔ tablespoon tomato paste

150 ml sweet red wine

½ teaspoon ground pepper

1 bay leaf

12 tablespoons extra virgin olive oil

Freshly ground pepper, to serve

Instructions

  1. Clean the octopus, removing the beak and innards, then rinse under cold water.
  2. In a large, heavy-bottomed pot, heat olive oil over medium heat. Add onions and sauté until soft and translucent.
  3. Stir in tomato paste and cook briefly until slightly darkened.
  4. Add the octopus, stirring to coat in the onion–tomato mixture.
  5. Pour in sweet red wine and add the bay leaf. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 1.5–2 hours until octopus is tender.
  6. Add potato chunks and ground pepper once octopus is nearly tender. Stir gently.
  7. Continue cooking, covered, until potatoes are soft and stew has thickened, about 20–30 minutes.
  8. Adjust seasoning and remove bay leaf.
  9. Serve hot with freshly ground pepper.

Notes

Use fresh or previously frozen octopus for the best texture.

Slow simmering tenderizes the octopus—no need for extra tenderizing steps.

Sweet red wine gives depth, but white wine can be substituted.

Store in the fridge for up to 3 days or freeze for up to 1 month.

Reheat gently to maintain the texture of octopus and potatoes.

Nutrition

Find it online: https://familydinnercooking.com/greek-octopus-stew-with-potatoes/