Octopus stew (stifado)

by Greco Roots

Octopus stew (stifado)


1 ½ kilo octopus

1 kilo pearl onions

2 cloves of garlic

400 gr canned tomatoes

1 tablespoon tomato paste

2 ½ tablespoons extra olive oil

1 teaspoon granulated sugar

50 gr red wine

2 bay leaves

1 teaspoon allspice berries

1 tablespoon thyme

  1. Clean the octopus and cut it into pieces.
  2. Cut the garlic.
  3. Place a large pot over high heat and add the extra olive oil.
  4. Add the onions and sugar into the pot, and sauté for 5 minutes until they caramelize.
  5. Add the octopus, garlic, tomato paste and sauté.
  6. Deglaze with the red wine. As it evaporates, add the canned tomatoes, allspice berries, bay leaves and thyme. Mix.
  7. Lower the heat to medium and boil for 1-1 ½ hour.

Serve with extra olive oil, pepper, rosemary, thyme.

Combine with rice or orzo.


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