🇬🇷 Greek

Octopus Kokkinisto

Name: Octopus Kokkinisto
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 4 servings
Cuisine: Greek
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 400 ml Tomato Sauce; 2 tbsp Olive Oil; 1 tsp Dried Oregano; 2, thickly sliced Carrot; 750 ml Stock or Broth; 200 ml Red Wine; 400 g Octopus; 1 stick Ground Cinnamon

🇬🇷 Greek

Slow kokkinisto — octopus braised in cinnamon-scented tomato until spoon-tender. About 47 minutes from fridge to table.

Prep 15 min Cook 32 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Tomato Sauce400 ml
Olive Oil2 tbsp
Dried Oregano1 tsp
Carrot2, thickly sliced
Stock or Broth750 ml
Red Wine200 ml
Octopus400 g
Ground Cinnamon1 stick

Optional extras

Fresh Dillhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the octopus well on all sides — real colour means real flavour.
2
Lift the octopus out, soften the onion and garlic in the same pot, then add the dried oregano.
3
Return the octopus, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh dill right before serving.

Chef's tip

For deeper flavour, toast the dried oregano in the oil before adding anything wet.

Cook it with your pantry → Share this page: /dish/5423

Watch how it's made

Video: Octopus Recipe! How to cook Octopus Greek style by Theo Michaels · on YouTube