Octopus Stew

octopus stew

Octopus is one of those sea-foods, which frightens a lot of people and I must admit I do not cook it very often. However when prepared well octopus tastes amazing! This recipe is my Greek aunt’s one (who is not really famous for cooking in our family…). Bear in mind, that octopus needs a long time to cook (3 to 4 hours) in order to become tender otherwise it’ll be like chewing rubber, so take your time…


  • 1 Octopus ca 1kg
  • 1 large Onion
  • 1 Cup of olive oil
  • 2 Cups of red wine (with a pinch of sugar)
  • 2 Cups whole canned tomatoes (ca 350g)
  • 3 Potatoes peeled and cut in rough chunks (optional)
  • 1/4 Cup (50g) olives
  • 2 bay leaves
  • 1 Teaspoon oregano
  • Salt & pepper


  • In a pot place the roughly chopped onion, olive oil and octopus (cut in large pieces) and bring to a simmer. Simmer for ca. 1 hour
  • Add red wine and bay leaves and continue to simmer for another 1 1/2 hours
  • If you decide to use potatoes you may put them in the pot after ca 2 1/2┬áhours of cooking (to avoid that they become complete mush)
  • The octopus cooks for ca 3 1/2 to 4 hours but this really depends on the octopus, before it’s ready add the olives, and season with oregano, salt & pepper
  • Serve with a a drizzle of Extra Virgin Olive oil and a slice of toasted bread

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