📝 About This Recipe
Transport your senses to a seaside taverna with this quintessential Greek classic, where tender octopus is slow-simmered in a rich, ruby-red wine reduction. This dish celebrates the 'Thalassina' tradition, relying on the octopus's own juices and a fragrant blend of bay leaves and allspice to create a deeply savory sauce. It is a masterpiece of patience and simplicity, resulting in a melt-in-your-mouth texture that defines authentic Hellenic coastal cooking.
🥗 Ingredients
The Octopus
- 3 pounds Fresh or thawed octopus (cleaned, beak removed, and left whole)
- 2 tablespoons Water (only if needed; the octopus will release its own liquid)
Aromatics and Braising Liquid
- 1/2 cup Extra virgin Greek olive oil (high quality)
- 1 large Red onion (finely diced)
- 3 pieces Garlic cloves (thinly sliced)
- 1.5 cups Dry red wine (preferably Agiorgitiko or a robust Cabernet)
- 2 tablespoons Red wine vinegar (to balance the richness)
- 1 tablespoon Tomato paste (diluted in a little warm water)
Herbs and Spices
- 2 pieces Bay leaves (dried)
- 4-5 pieces Whole allspice berries (essential for the authentic krasato aroma)
- 1 small piece Cinnamon stick (optional, for depth)
- 1/2 teaspoon Freshly ground black pepper
- 1 pinch Sea salt (use sparingly as octopus is naturally salty)
For Garnish
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
- 1 pinch Dried Greek oregano (rubbed between palms to release oils)
👨🍳 Instructions
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1
Rinse the octopus thoroughly under cold running water. If it hasn't been pre-cut, separate the tentacles from the head and cut the head into thick rings, discarding the beak and eyes.
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2
Place the octopus pieces in a large, heavy-bottomed pot or Dutch oven over medium-low heat without any oil or water. Cover with a tight-fitting lid.
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3
Cook the octopus in its own juices for about 15-20 minutes. You will notice it turning a beautiful pinkish-purple hue and releasing a significant amount of liquid.
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4
Once the liquid has been released, remove the lid and increase the heat slightly to simmer until the liquid has reduced by half.
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5
Add the olive oil and the diced red onion to the pot. Sauté for 5-7 minutes until the onion is translucent and soft.
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6
Stir in the sliced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
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7
Add the tomato paste and stir it into the oil for 1 minute to 'toast' it, which removes the raw metallic taste.
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8
Pour in the red wine and the red wine vinegar. Scrape the bottom of the pot to release any flavorful browned bits (deglazing).
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9
Add the bay leaves, allspice berries, cinnamon stick, and black pepper. Bring to a gentle boil.
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10
Reduce the heat to the lowest setting, cover, and simmer very gently for 45-60 minutes. The octopus is ready when a fork slides into the thickest part of a tentacle like butter.
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11
Remove the lid for the final 10 minutes of cooking. If the sauce is too thin, increase the heat slightly to reduce it until it is thick, glossy, and coats the back of a spoon.
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12
Taste the sauce before adding salt; the octopus often provides enough salinity on its own. Discard the bay leaves, cinnamon, and allspice berries.
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13
Let the dish rest for 5 minutes off the heat to allow the flavors to settle before serving.
💡 Chef's Tips
If using fresh octopus, freeze it for 24 hours and thaw before cooking; this breaks down the fibers and ensures maximum tenderness. Never add salt at the beginning of the process as it can make the octopus tough and overly salty as the liquid reduces. For an even richer sauce, use a traditional Greek honey (just a teaspoon) to balance the acidity of the wine and vinegar. If the sauce is reducing too fast before the octopus is tender, add a small splash of warm water or more wine. Avoid boiling the octopus vigorously; a low, slow simmer is the secret to avoiding a rubbery texture.
🍽️ Serving Suggestions
Serve alongside crusty sourdough bread or 'lagana' to soak up every drop of the wine sauce. Pair with a side of creamy fava (yellow split pea puree) for a classic Greek island presentation. Accompany with a glass of the same dry red wine used in the cooking or a chilled Ouzo. A simple Greek salad with Horiatiki (feta, cucumber, tomato) provides a refreshing contrast to the rich braise. Serve over short pasta like 'kofto makaronaki' (ditalini) for a heartier family meal.