Greek Octopus Stew with Potatoes<\/p>\n\n\n\n
🧺 Ingredients:<\/p>\n\n\n\n
2\u20132\u00bd lbs (1 kg) octopus, cleaned and cut into large pieces<\/p>\n\n\n\n
4 medium potatoes, peeled and cut into chunks<\/p>\n\n\n\n
1 large onion, finely chopped<\/p>\n\n\n\n
2\u20133 garlic cloves, minced<\/p>\n\n\n\n
\u00bd cup olive oil<\/p>\n\n\n\n
\u00bd cup dry red wine<\/p>\n\n\n\n
1 can (14 oz \/ 400g) crushed tomatoes<\/p>\n\n\n\n
1 tbsp tomato paste<\/p>\n\n\n\n
1 bay leaf<\/p>\n\n\n\n
1 tsp dried oregano<\/p>\n\n\n\n
Salt and freshly ground black pepper<\/p>\n\n\n\n
Optional: pinch of cinnamon or a cinnamon stick for extra depth<\/p>\n\n\n\n
Water as needed<\/p>\n\n\n\n
Fresh parsley (for garnish)<\/p>\n\n\n\n
🧑🍳 Instructions:<\/p>\n\n\n\n
1. Pre-cook the octopus (optional but recommended):<\/p>\n\n\n\n
Place octopus in a dry pot over medium heat (no oil). Cover and let it cook in its own juices for about 30\u201340 minutes, or until it turns deep pink and releases liquid. Remove, reserve the juices, and cut into large chunks.<\/p>\n\n\n\n
2. Saut\u00e9 the base:<\/p>\n\n\n\n
In a large pot, heat the olive oil. Add the onion and saut\u00e9 until soft and translucent. Add garlic and cook another minute.<\/p>\n\n\n\n
3. Add the octopus:<\/p>\n\n\n\n
Stir in the octopus pieces and cook for a few minutes to let them absorb the onion-garlic flavors.<\/p>\n\n\n\n
4. Deglaze with wine:<\/p>\n\n\n\n
Pour in the red wine. Let it simmer for 2\u20133 minutes to burn off the alcohol.<\/p>\n\n\n\n
5. Add tomatoes & seasonings:<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
6. Simmer:<\/p>\n\n\n\n
Cover and cook on low heat for 30 minutes. Stir occasionally. If the sauce thickens too much, add a bit of water.<\/p>\n\n\n\n
7. Add the potatoes:<\/p>\n\n\n\n
Add the potato chunks, stir, and add just enough water to barely cover them. Continue simmering for another 25\u201330 minutes, until the potatoes and octopus are tender.<\/p>\n\n\n\n
8. Taste & finish:<\/p>\n\n\n\n
Adjust seasoning as needed. Let the stew rest for 10 minutes before serving.<\/p>\n\n\n\n
9. Garnish & serve:<\/p>\n\n\n\n
Sprinkle with fresh parsley and serve warm with crusty bread or a light Greek salad.<\/p>\n","protected":false},"excerpt":{"rendered":"
Greek Octopus Stew with Potatoes 🧺 Ingredients: 2\u20132\u00bd lbs (1 kg) octopus, cleaned and cut into large pieces 4 medium…<\/p>\n","protected":false},"author":1,"featured_media":1981,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\n