Description
Slow simmered seafood comfort in a bowl. This Greek octopus stew is rich, cozy, and tastes like it came straight from a seaside taverna.
Ingredients
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2 lbs octopus, cleaned and cut into pieces
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3 tbsp extra virgin olive oil
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1 large onion, finely chopped
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4 cloves garlic, minced
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1 cup dry red wine
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14 oz crushed tomatoes
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2 tbsp tomato paste
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1 tsp dried oregano
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1 bay leaf
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1 tsp smoked paprika
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1/2 tsp black pepper
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1/2 tsp sea salt
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1/2 tsp red pepper flakes (optional)
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1 tbsp red wine vinegar
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2 tbsp fresh parsley, chopped
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1 cup water or seafood stock
Instructions
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Rinse the octopus under cold water and cut it into medium-sized pieces.
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Heat olive oil in a large pot over medium heat. Add onion and cook until soft.
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Stir in the garlic and cook for about 30 seconds until fragrant.
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Add the octopus pieces and cook for about 5 minutes while stirring.
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Pour in the red wine and scrape the bottom of the pot to release flavor.
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Add crushed tomatoes, tomato paste, oregano, bay leaf, paprika, pepper, salt, and red pepper flakes.
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Pour in water or seafood stock and bring to a gentle simmer.
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Cover partially and cook for 45 to 60 minutes until the octopus becomes tender and the sauce thickens.
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Stir in red wine vinegar and fresh parsley.
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Serve hot with crusty bread, rice, or pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American