Greek cuisine · Soups & Stews

Octopus with Kritharaki

Octopus braised tender in its own juices and finished with kritharaki in a dark red tomato sauce.

Ingredients · for 4 servings

• 1 kg octopus (cleaned)
• 300 g kritharaki (orzo)
• 2 onions
• 4 garlic cloves
• 500 g strained tomatoes
• 2 tbsp tomato paste
• 150 ml red wine
• 1 cinnamon stick
• 2 bay leaves
• 100 ml olive oil
• Salt, pepper

Instructions

1. Rinse the octopus, place in a pot without adding water, cover and let it simmer in its own juices over low heat for 40 min, until deep pink and tender; catch the released liquid.
2. Let the octopus cool slightly and cut into 3 cm pieces, finely dice the onions and slice the garlic.
3. Heat half the olive oil in a wide pot and sear the octopus pieces over high heat for 5 min, until the edges are browned, then sauté the onions with it for 6 min.
4. Sauté the garlic and tomato paste for 1 min, deglaze with the red wine, reduce for 3 min, then add the strained tomatoes, cinnamon stick, bay leaves and 400 ml of the reserved octopus liquid.
5. Braise covered for 30 min, then stir in the kritharaki and cook uncovered for 10–12 min, stirring frequently off the bottom, until the pasta is tender and the sauce clings thickly.
6. Remove the cinnamon stick and bay leaves, stir in the remaining olive oil, let rest for 5 min and serve in deep plates.