Introduction

Octopus Stifado is a classic Greek dish that combines tender octopus with a rich, aromatic tomato sauce. Stifado, a traditional Greek stew, is typically made with onions, tomatoes, wine, and spices. This flavourful dish is often enjoyed as a main course, paired with crusty bread or a side of rice. The slow-cooked octopus becomes incredibly tender, absorbing the flavours of the sauce.

Ingredients

Serves Approximately: 4 – 6 People

• Octopus: 2-3 pounds (cleaned and cut into large pieces)
• Olive Oil: 1/4 cup (extra virgin)
• Red Onions: 2 large, thinly sliced
• Garlic: 4 cloves, minced
• Bay Leaves: 2
• Tomato Paste: 2 tablespoons
• Red Wine Vinegar: 1/4 cup
• Red Wine: 1/2 cup
• Canned Tomatoes: 1 (14.5 oz) can, crushed or diced
• Cinnamon Stick: 1
• Allspice Berries: 5-6
• Cloves: 2-3
• Salt: 1 teaspoon (or to taste)
• Black Pepper: To taste
• Fresh Parsley: For garnish (optional)

Equipment

• • Large Pot or Dutch Oven
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Wooden Spoon or Spatula

Instructions

1. Prepare the Octopus:

• • Clean the octopus thoroughly, removing the beak and innards. Cut the octopus into large pieces.
  • In a large pot or Dutch oven, bring water to a boil. Add the octopus and cook for 10 minutes. Drain and set aside.

2. Sauté the Onions and Garlic:

• • In the same pot, heat the olive oil over medium heat. Add the sliced onions and sauté until they become soft and translucent, about 5-7 minutes.
  • Add the minced garlic and cook for another 1-2 minutes, until fragrant.

3. Add Tomato Paste and Spices:

• • Stir in the tomato paste, cooking for 1-2 minutes to caramelise slightly.
  • Add the bay leaves, cinnamon stick, allspice berries, and cloves. Mix well.

4. Deglaze and Add Liquids:

• • Pour in the red wine vinegar and red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce slightly, about 3-4 minutes.

5. Add Tomatoes and Octopus:

• • Stir in the crushed tomatoes. Add the pre-cooked octopus pieces to the pot, ensuring they are well coated with the sauce.

6. Simmer:

• • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, until the octopus is tender and the flavours have melded. Stir occasionally and check the seasoning, adding salt and black pepper to taste.

7. Serve:

• • Once the octopus is tender, remove the bay leaves, cinnamon stick, allspice berries, and cloves.
  • Serve the Octopus Stifado hot, garnished with fresh parsley if desired. Pair it with crusty bread, rice, or a side of your choice.

Tips

• Tenderising Octopus: If you have time, freeze and then thaw the octopus before cooking. This helps to tenderise the flesh.
• flavour Enhancement: Letting the stifado sit for a day before serving can enhance the flavours, making it even more delicious.
• Wine Substitute: If you prefer not to use wine, you can substitute with an equal amount of grape juice mixed with a tablespoon of vinegar for acidity.
• Serving Suggestions: This dish pairs well with a simple salad, orzo, or mashed potatoes to soak up the rich sauce.