Fresh Octopus in Tomato Sauce

    (16)
    1 hour 30 minutes

    This dish is called octapodi kokkinisto in Greek. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Never add water; you want the octopus to cook in its own juices for best flavour.


    12 people made this

    Ingredients
    Serves: 6 

    • 1 kg octopus, cut into 8cm pieces
    • 3/4 cup (185ml) olive oil
    • 8 small red onions, cut into thin wedges
    • 3 bay leaves
    • 2 cups crushed tomatoes
    • 1/2 teaspoon sea salt
    • 1 pinch freshly ground black pepper to taste

    Directions
    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. Place the octopus pieces into a large saucepan. Cover and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
    2. Drizzle the octopus with olive oil then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt and pepper. Reduce heat to medium-low, cover and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.

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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (12)

    by
    14

    Thanks Diana for a great, easy to make recipe. We used frozen octopus we'd had for some time, 2 large regular onions as that was what we had in the house and I just added some chopped greek olives. It was 'out of the park' delicious We served it with whole wheat pasta, green salad & crusty panini rolls. So easy, so delicious. Left overs the next day were just as scruptious!  -  16 Jan 2012  (Review from Allrecipes USA and Canada)

    by
    5

    I can't wait to try this, it sounds like something I had at a party years ago. Thank you so much!  -  09 Aug 2011  (Review from Allrecipes USA and Canada)

    by
    4

    Pretty good. but a bit salty. Goes nicely with rice.I would make it again.  -  19 May 2012  (Review from Allrecipes USA and Canada)

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