Greek cuisine · Fish & Seafood

Chtapodi Krasato

Octopus braises slowly in red wine with onions, bay leaf, and tomato paste until tender and glazed a deep, dark red.

Ingredients · for 4 servings

• 1 kg octopus (cleaned)
• 3 onions
• 3 garlic cloves
• 300 ml red wine
• 2 tbsp red wine vinegar
• 2 tbsp tomato paste
• 2 bay leaves
• 4 allspice berries
• 5 tbsp olive oil
• Salt, pepper
• 1/2 bunch parsley

Instructions

1. Rinse the octopus in cold water, place it in a pot without any fat, and let it simmer covered in its own juices over medium heat for 15 min.
2. Remove the octopus, catch the released liquid, and cut the tentacles into bite-sized pieces; cut the onions into thin half-rings and crush the garlic.
3. Heat the olive oil in the pot and sauté the onions for 8 min. until translucent, then add the garlic and tomato paste and fry for 2 min. until the paste smells deep and fragrant.
4. Add the octopus pieces, deglaze with the red wine and red wine vinegar, and let the alcohol evaporate uncovered for 3 min.
5. Add the bay leaves, allspice, and the reserved liquid, then braise gently covered for 45–55 min. until the octopus yields easily when pressed with a fork.
6. Remove the lid and reduce the sauce for 8–10 min. until it turns dark and glossy, season with salt and pepper, and serve sprinkled with chopped parsley.