COLLECTION: Octopus recipes

Author: chefs-mate Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Description

This collection presents two authentic Greek preparations for octopus, showcasing the versatility of this prized seafood. The first is a rich, slow-simmered octopus in red wine, where the meat becomes incredibly tender and absorbs the deep, savory notes of tomatoes, oregano, and robust red wine. The second is a bright, zesty pickled octopus, perfect as a meze, offering a crisp, tangy bite balanced by olive oil and fresh thyme. Both recipes highlight the importance of proper cleaning and gentle cooking to achieve a melt-in-your-mouth texture without toughness. Ideal for a sophisticated dinner party or a leisurely weekend feast, these dishes pair beautifully with crusty country bread for sopping up the flavorful sauces. They capture the essence of coastal Greek cuisine, emphasizing simplicity, quality ingredients, and bold, aromatic profiles that linger on the palate.

Directions

Clean the octopus: pull off the tentacles, remove and discard the intestines, ink sac, eyes, and beak. Skin the octopus, then wash and scrub it thoroughly to remove any traces of sand.
Cut the octopus into 4-5cm (1.5-2 inch) pieces. Place in a saucepan over medium heat to release its natural liquid. Stir until the liquid has evaporated.
Pour in 8 tbsp olive oil and stir the octopus to seal it on all sides.
Add the whole onions and cook, stirring once or twice, until they color slightly.
Add the red wine, red wine vinegar, chopped tomatoes, tomato puree, bay leaves, oregano, and several grindings of black pepper. Stir well.
Cover the pan and simmer very gently for 1 to 1.25 hours. Check occasionally to ensure the sauce has not dried out; if it does, add a little more wine or water.
The octopus is cooked when it can be easily pierced with a skewer.
Check the sauce consistency; it should be thick like a runny paste. If liquid separates, remove the lid, slightly increase heat, and stir until the sauce thickens again.
Discard the bay leaves and stir in the chopped parsley. Taste and adjust seasoning if necessary.
Serve immediately with rice, salad, or crusty country bread.

Note

For the Pickled Octopus variation: Prepare and wash the octopus as described above. Place the head and tentacles in a pan with 6-8 tbsp water, cover, and simmer for 1-1.25 hours until tender. Test with a skewer. Drain and set aside to cool.

Cut the cooled octopus flesh into 12mm (0.5 inch) strips and pack loosely into a screw-topped jar.

Mix olive oil, red wine vinegar, minced garlic, salt, pepper, and dried thyme (if using) to create the pickling liquid. Pour over the octopus, ensuring all pieces are completely immersed.

If using fresh thyme stalks, push them into the jar.

Cover the jar and set aside for at least 4-5 days before serving to allow flavors to develop.

To serve, drain the octopus and arrange on small plates with lemon wedges. Accompany with cubes of one-day-old bread on cocktail sticks.

COLLECTION: Octopus recipes