Greek Octopus Stew

Greek Octopus Stew

Serves: 4

Preparation time: 1 hour 15 minutes

Oktapodi Krasato, a delicious octopus stew in red wine, is one of the traditional Greek dishes you find in most restaurants and tavernas. It is easy to prepare when the octopus is young and tender.  Larger octopuses are tougher and need longer cooking times.


  • 2 lbs (900 g) young and tender octopus
  • 1 1/2 cups (340 g) onions, finely chopped
  • 2 cloves garlic, minced
  •  4 tbsp olive oil
  • 1/2 cup (120 ml) red wine
  • 1 cup (240ml) canned chopped tomatoes
  • 2 tbsp tomato puree
  • 1 small red pepper, sliced
  • 1 small green pepper, sliced
  • 1 small yellow pepper, sliced
  • 2 bay leaves
  • 2 tsp oregano (dried)
  • 2 Tbsp chopped  Italian parsley  plus additional for garnish
  • salt and black pepper to taste


Ask your fishmonger to clean and prepare the octopus for you. It is worth the extra cost. Cut the octopus legs into medium sized pieces of around 1 1/2 ” (4 cm) and crisscross octopus head flesh. Heat olive oil in a pan large enough to hold the octopus. Cook to seal all sides. Pieces will curl all over. Add onions and cook them until they color a little bit, stirring once or twice. Add the sliced peppers and garlic. Cook a few minutes further.

Now add the wine, tomatoes, tomato puree, bay leaves, oregano, parsley, and pepper. Stir this well, cover and let simmer gently for about one hour. Make sure the sauce does not dry out at any time. Add water if necessary.  The sauce should end up being quite thick. When you can easily pierce the octopus, it is cooked. Remove the bay leaves and adjust seasoning.  Garnish with extra parsley.

Best served with a crusty country bread to mop up the sauce.

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