Introduction

Octopus Krasato is a classic Greek dish where octopus is braised in red wine, resulting in a tender and flavourful dish. The red wine and spices impart a rich, deep flavour to the octopus, making it a delightful and aromatic dish. This dish is often served as a main course, accompanied by rice, potatoes, or fresh bread to soak up the savoury 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 Onion: 1 large, finely chopped
• Garlic: 4 cloves, minced
• Bay Leaves: 2
• Cinnamon Stick: 1
• Allspice Berries: 4-5
• Cloves: 2-3
• Tomato Paste: 2 tablespoons
• Red Wine: 1 cup
• Canned Tomatoes: 1 (14.5 oz) can, crushed or diced
• 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 chopped onion and sauté until it becomes 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, 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 Krasato 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 krasato sit for a day before serving can enhance the flavours, making it even more delicious.
• Wine Selection: Use a good-quality red wine for braising, as it significantly impacts the flavour of the dish. A dry red wine like Merlot or Cabernet Sauvignon works well.
• Serving Suggestions: This dish pairs well with a simple salad, orzo, or mashed potatoes to soak up the rich sauce.