📝 About This Recipe
A cornerstone of Greek coastal cuisine, this Octopus Stifado is a masterclass in slow-cooked depth and aromatic complexity. Tender octopus is braised in a rich, ruby-red wine sauce characterized by an abundance of sweet pearl onions and the warm, haunting notes of cinnamon and cloves. This dish transforms simple, rustic ingredients into a sophisticated maritime stew that captures the essence of a Mediterranean sunset.
🥗 Ingredients
The Octopus
- 3-4 pounds Fresh or thawed octopus (cleaned, beak removed, and tentacles separated)
- 1/2 cup Dry red wine (for the initial dry-braise)
- 2 pieces Bay leaves
The Aromatics and Vegetables
- 2 pounds Pearl onions (peeled, kept whole with a small 'X' cut in the root)
- 1/2 cup Extra virgin olive oil (high quality Greek oil preferred)
- 4 pieces Garlic cloves (thinly sliced)
- 2 tablespoons Tomato paste (double concentrated)
- 14 ounces Canned crushed tomatoes (or finely grated fresh summer tomatoes)
The Braising Liquid and Spices
- 1 cup Dry red wine (Agiorgitiko or a sturdy Cabernet)
- 3 tablespoons Red wine vinegar (to balance the sweetness of the onions)
- 1 large Cinnamon stick
- 4 pieces Whole cloves
- 4 pieces Whole allspice berries
- 1 teaspoon Honey (to mellow the acidity)
- to taste Sea salt and cracked black pepper (be cautious with salt as octopus is naturally briny)
👨🍳 Instructions
-
1
Place the cleaned octopus pieces in a large, heavy-bottomed pot or Dutch oven over medium heat without any oil or water. Cover and let it cook in its own juices for 15-20 minutes until it turns a deep pink and releases its liquid.
-
2
Add 1/2 cup of red wine and the bay leaves to the octopus. Simmer for another 10 minutes, then remove the octopus from the pot and set aside. Reserve the purple liquid in a separate bowl.
-
3
Cut the par-cooked octopus tentacles into 2-inch bite-sized chunks. Discard the bay leaves.
-
4
Wipe out the pot and add the olive oil over medium heat. Add the whole pearl onions and sauté for 8-10 minutes, stirring gently, until they are golden brown and slightly caramelized on the outside.
-
5
Stir in the sliced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
-
6
Add the tomato paste to the center of the pot. Cook it for 2 minutes, stirring constantly, to 'toast' the paste and remove its raw metallic edge.
-
7
Deglaze the pot with the remaining 1 cup of red wine and the red wine vinegar, scraping up any browned bits (fond) from the bottom.
-
8
Add the crushed tomatoes, the reserved octopus liquid, cinnamon stick, cloves, allspice, and honey. Stir to combine.
-
9
Return the octopus chunks to the pot. The liquid should almost cover the ingredients; if not, add a splash of water.
-
10
Bring to a gentle boil, then reduce the heat to very low. Cover with a tight-fitting lid and simmer for 60 to 75 minutes.
-
11
Check the octopus for tenderness with a fork—it should feel buttery. The onions should be soft but still holding their shape. If the sauce is too thin, remove the lid for the last 15 minutes of cooking to thicken it to a syrupy consistency.
-
12
Taste the sauce. Season with salt and pepper as needed. Remove the cinnamon stick and whole spices before serving.
-
13
Drizzle with a final flourish of raw extra virgin olive oil and let the dish rest for 10 minutes to allow the flavors to settle.
💡 Chef's Tips
To peel pearl onions easily, blanch them in boiling water for 30 seconds, then shock in ice water; the skins will slide right off. Never add salt at the beginning; the octopus releases salt as it cooks, and the sauce reduces significantly, so season only at the very end. If you prefer a thicker sauce, you can mash one or two of the cooked onions into the gravy. For the best flavor, make this dish a day in advance; the spices mellow and the octopus absorbs more of the wine's character overnight. Use a heavy cast-iron Dutch oven to ensure even heat distribution and prevent the delicate onions from scorching.
🍽️ Serving Suggestions
Serve alongside thick slices of crusty sourdough bread to mop up the luxurious spiced tomato sauce. Pair with a chilled glass of Xinomavro or a bold Greek Rosé to cut through the richness of the braise. Traditional accompaniments include a side of creamy polenta, buttery orzo, or even fried potato cubes. A simple salad of sliced cucumbers, kalamata olives, and feta cheese provides a refreshing contrast to the warm spices. Garnish with a few sprigs of fresh flat-leaf parsley for a pop of color and freshness.