Greek Octopus Stew with Potatoes

Greek Octopus Stew with Potatoes

🧺 Ingredients:

2–2½ lbs (1 kg) octopus, cleaned and cut into large pieces

4 medium potatoes, peeled and cut into chunks

1 large onion, finely chopped

2–3 garlic cloves, minced

½ cup olive oil

½ cup dry red wine

1 can (14 oz / 400g) crushed tomatoes

1 tbsp tomato paste

1 bay leaf

1 tsp dried oregano

Salt and freshly ground black pepper

Optional: pinch of cinnamon or a cinnamon stick for extra depth

Water as needed

Fresh parsley (for garnish)

🧑‍🍳 Instructions:

1. Pre-cook the octopus (optional but recommended):

Place octopus in a dry pot over medium heat (no oil). Cover and let it cook in its own juices for about 30–40 minutes, or until it turns deep pink and releases liquid. Remove, reserve the juices, and cut into large chunks.

2. Sauté the base:

In a large pot, heat the olive oil. Add the onion and sauté until soft and translucent. Add garlic and cook another minute.

3. Add the octopus:

Stir in the octopus pieces and cook for a few minutes to let them absorb the onion-garlic flavors.

4. Deglaze with wine:

Pour in the red wine. Let it simmer for 2–3 minutes to burn off the alcohol.

5. Add tomatoes & seasonings:

Stir in crushed tomatoes, tomato paste, bay leaf, oregano, salt, pepper, and (if using) a cinnamon stick or pinch of cinnamon. Add any reserved octopus liquid if you have it.

6. Simmer:

Cover and cook on low heat for 30 minutes. Stir occasionally. If the sauce thickens too much, add a bit of water.

7. Add the potatoes:

Add the potato chunks, stir, and add just enough water to barely cover them. Continue simmering for another 25–30 minutes, until the potatoes and octopus are tender.

8. Taste & finish:

Adjust seasoning as needed. Let the stew rest for 10 minutes before serving.

9. Garnish & serve:

Sprinkle with fresh parsley and serve warm with crusty bread or a light Greek salad.