Octopus Stifado (Χτάποδι Στιφάδο)

Enjoy this one with a nice dry red wine – very traditional.


Octopus about 1 kilo

8/10 small onions

10 cloves garlic

1 large glass of red wine

1 tin pureed tomatoes

2 medium potatoes

3 bay leaves

10 pepper corns

Sprinkle of ground all spice

Vinegar (optional)

Olive oil



Wash the octopus well, remove the beak and chop into chunks about the size of your little finger.

Octopus Stifado (2) (Small)

Heat the olive oil in the pan, throw in the onions whole and the garlic, stirring for a couple of minutes.  Add the octopus and allow to heat through, stirring occasionally, add the potatoes. When the octopus has changed colour, add the wine, bay leaves, peppercorns and allspice and allow the wine to evaporate a little.  Add the tomato puree, cover and lower the heat to simmer gently.  Leave to cook approx. 1 1/2 hours till tender.  If you like this dish vinegary, add about 1 tbs, turn up the heat again to evaporate slightly before serving with rice or macaroni.

Octopus Stifado (Small)