Htapodi Krasato (Octopus in Red Wine)

🧂 Ingredients

• 1 kg Octopus(Fresh or frozen. If frozen, thaw completely. Ensure it's cleaned, with beak and eyes removed. Tentacles should be intact.)
• 400 ml Dry Red Wine(A robust Greek red like Agiorgitiko or Xinomavro is ideal, but any dry red wine will work.)
• 2 medium Tomatoes(Ripe, fresh tomatoes, roughly chopped. Alternatively, use 200g canned crushed tomatoes.)
• 1 medium Yellow Onion(Peeled and roughly chopped.)
• 2 leaves Bay Leaves
• 60 ml Extra Virgin Olive Oil(Plus extra for serving.)
• 3 cloves Garlic Cloves(Peeled and lightly smashed (optional, but recommended).)
• 1 teaspoon Black Peppercorns((optional))
• to taste Salt
• small bunch Fresh Parsley(For garnish, chopped (optional).)

👨‍🍳 Instructions

1. 1

   Prepare the octopus: If your octopus isn't already cleaned, remove the beak (located at the center of the tentacles) and the eyes. Rinse the octopus under cold water. Do NOT add any extra water to the pot later; the octopus will release plenty of its own liquid as it cooks.

   ⏱️ 10 minutes
2. 2

   Combine ingredients: Place the cleaned octopus in a heavy-bottomed pot or Dutch oven. Add the chopped onion, chopped tomatoes, bay leaves, smashed garlic cloves (if using), and black peppercorns (if using). Pour in the red wine and the 60ml of olive oil.

   ⏱️ 5 minutes
3. 3

   Braise the octopus: Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise. Cook for at least 1 hour and 30 minutes, or up to 2 hours. The octopus is ready when it is fork-tender – a fork should easily pierce the thickest part of a tentacle with no resistance.

   ⏱️ 1 hour 30 minutes to 2 hours
4. 4

   Finish the sauce and serve: Once tender, carefully remove the octopus from the pot and set it aside on a cutting board. Increase the heat under the pot to medium-high and let the sauce simmer uncovered for about 5-10 minutes, or until it has reduced slightly and thickened to your liking. Taste the sauce and season with salt if needed. Slice the octopus into bite-sized pieces (about 2-3 cm thick). Arrange the octopus pieces on a serving platter or individual plates. Spoon the reduced sauce over the octopus. Drizzle generously with extra virgin olive oil and garnish with fresh chopped parsley, if desired.

   ⏱️ 10-15 minutes

💡 Pro Tips

• ✓The octopus will release its own liquid, so avoid adding extra water to the pot. This concentrates the flavor.
• ✓For extra tenderness, some cooks add a wine cork to the pot while braising. While not scientifically proven, it's a traditional practice.
• ✓The key to this dish is tenderness. Don't rush the braising process. Check for tenderness with a fork; it should yield easily.
• ✓Serve hot with crusty bread to soak up the delicious sauce, or alongside simple boiled potatoes or rice.

🔄 Variations

• Serve over spaghetti or other pasta shapes for a hearty meal.
• After braising and slicing, briefly grill or pan-sear the octopus pieces for a slightly crispy texture.
• Add a splash of vinegar (red wine or balsamic) to the sauce during the reduction step for a touch of acidity.

🥗 Nutrition

Per serving