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Greek Slow-Cooked Octopus Stew

This dish features tender octopus simmered slowly in a fragrant tomato and wine-based sauce with garlic and herbs. The result is a rich, flavorful stew with softened, melt-in-your-mouth seafood that coats the sauce beautifully, displaying a rustic and inviting appearance.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds octopus cleaned and tenderized, if needed
  • 3 cloves garlic minced
  • 1 cup red wine preferably dry
  • 1 can (14 oz) diced tomatoes with juice
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 lemon for serving optional, for brightness

Equipment

  • Dutch oven or large heavy-bottomed pot
  • Sharp knife

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat until it shimmers and you can smell the warm aroma of oil. Add the minced garlic and cook gently, stirring often, until fragrant and just beginning to turn golden, about 1 minute.
  2. Add the octopus pieces to the pot and cook for 3-4 minutes, stirring occasionally until the outer surface starts to turn lightly opaque.
  3. Pour in the red wine, allowing it to bubble up and deglaze the pot, scraping up any bits stuck to the bottom. Let the wine reduce slightly for about 2 minutes, enhancing the flavor with the wine’s richness.
  4. Add the canned diced tomatoes with their juice, along with dried oregano, paprika, and a pinch of salt and pepper. Stir well to combine all the flavors, ensuring the octopus is mostly submerged in the sauce.
  5. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer slowly for 1.5 to 2 hours, stirring occasionally. The octopus will become tender, and the sauce will thicken and intensify in flavor.
  6. Check the seasoning, adding more salt, pepper, or a squeeze of lemon juice for brightness as needed. The octopus should be meltingly tender, and the sauce should coat each piece nicely, with a rich, rustic appearance.
  7. Serve the stew hot, garnished with a squeeze of fresh lemon or some chopped herbs if desired. Pair with crusty bread or rice to soak up the flavorful sauce.

Notes

Slow cooking is key to tenderizing the octopus. Ensure the heat stays gentle during simmering to avoid toughening the seafood. Adjust seasoning with lemon and herbs to brighten the dish before serving.