🇬🇷 Greek

Octopus Stifado

Name: Octopus Stifado
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; 2 tbsp Olive Oil; 1 tsp Dried Oregano; 2, thickly sliced Carrot; 750 ml Stock or Broth; 200 ml Red Wine; 400 g Octopus; 400 g Pearl Onions; 2 tbsp Red Wine Vinegar

🇬🇷 Greek

A slow-simmered greek pot of octopus, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. 47 minutes of mostly hands-off cooking.

Prep 15 min Cook 32 min Serves 4 Hard

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Olive Oil2 tbsp
Dried Oregano1 tsp
Carrot2, thickly sliced
Stock or Broth750 ml
Red Wine200 ml
Octopus400 g
Pearl Onions400 g
Red Wine Vinegar2 tbsp

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.

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Watch how it's made

Video: Greek Octopus & Pearl Onion Stew (Stifado) · on YouTube