Greek Octopus Stew (Octopus Stifado)

🍷 Instructions

1. Pre-boil the octopus: Place it in a large pot with 1 cup water and vinegar. Boil for 20 minutes. Remove, chop into pieces, and reserve 1 cup of the cooking broth.
2. Prep the shallots: Peel and carve a cross on top. (Tip: soak them in water overnight in the fridge to make peeling easier.)
3. Sauté the base: In a saucepan, heat olive oil and sauté shallots until softened (about 10 minutes). Add octopus, tomato paste, grated onion, and garlic. Sauté for 1 more minute.
4. Simmer the stew: Pour in red wine, reserved broth, bay leaves, allspice, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30–40 minutes until tender and the sauce thickens.

Serve with crusty bread, fried potatoes, or creamy Greek fava. It’s a dish that’s rich, aromatic, and deeply comforting.

Want a twist on this classic? I can suggest a wine pairing or a side dish that elevates the whole experience.