Unlike my earlier post on the Greek classic Pastitsio (a relative newcomer to the Greek culinary scene). Stifatho has roots deep in the Italian Middle Ages. Originally, the Italian stufato (stew) was brought to Greece by the Venetians in the 13th Century. A simple dish based on meat with equal amounts of onions – gently stewed until soft and succulent.
Over the centuries, it evolved, like many Greek dishes, with influences from Turkey and the Levantine, with the addition of spices such as cinnamon, cloves, and five-spice berries. Also, beef was rare in Greece, so Stifatho was made with local produce: rabbit, chicken, wild boar, and, of course, octopus.
It is a delicious, comforting winter dish, very popular during Lent, especially on Clean Monday and pairs exceptionally well with Tsipouro or Ouzo. Stifatho is easy to put together, but you must allow time to let it braise and have a little patience to peel the onions. Ideally, use ‘kokkari’ onions, shallots, or pearl onions; quartered yellow onions are also good. However, the onion element is vital and a signature part of the dish. This is for very good reason: their high pectin content naturally thickens the gravy, creating stifatho’s hallmark rich and flavourful sauce.
So, if you are musing over the fish counter, why not make Octopus Stifatho? It is a wonderful dish to share, bringing the taste of Greece to your winter table. You can serve it as a main course or as a mezze. You can use fresh or frozen octopus—just be sure of its reputable source. The recipe is for four main courses but would easily be enough for 6-8 mezze dishes.
If the octopus does not convince you. Try our Beef or Wild Boar Stifado.
Octopus Stifatho (Stifado)
Ingredients
- 1.5 k Octopus – fresh or frozen
- 1 kilo pearl onions or yellow onions quartered
- ¾ cup red wine vinegar
- 10 cloves garlic – minced or finely chopped.
- 1 tbsp black peppercorns
- 4-5 all-spice berries
- 2 bay leaves
- 1 small cinnamon stick
- 2 cloves or a pinch of clove powder
- 1 small sprig oregano optional
- 400 g good quality tinned tomatoes as a winter dish you are unlikely to find good enough quality fresh tomatoes
- 1 tbsp tomato paste
- ½-1 cup red wine
Instructions
- Add a couple of litres of water to the Dutch oven or casserole (big enough to take the octopus) and bring to the boil. Blanch the pearl onions for a couple of minutes then set aside to cool. RESERVE the cooking water.
- Remove all but a cupful of the cooking water, and add ½ cup of the red wine vinegar and the octopus. Boil gently for 30 minutes. Keep an eye on it so it doesn't burn. The water may all but evapourate.
- While the octopus is cooking, set to work on the onions. Trim the root end – squeeze, and the onion should pop out.
- After 30 minutes, drain the octopus but reserve the cooking water. Leave to cool and then cut into small biteable pieces.
- Add a very generous glug of olive oil to the Dutch oven where you have cooked the octopus. Gently saute the onions until coloured. Add the garlic, spices, and octopus. Saute for 2 minutes, then add the wine and the tomato paste. Mix and continue cooking until the wine evaporates and the sauce is deliciously oily and sticky. Add the remaining ¼ cup of vinegar and the tomatoes. Add a splash of cooking water or a little more wine if the octopus is not fully submerged under the sauce. Bring to the boil and then immediately turn down to a gentle simmer.
- Stir the stifatho to ensure nothing is sticking then close with the lid slightly ajar.
- Keep an eye on it and add more cooking water/wine if it gets too dry. You want plenty of sauce for the final Stifatho. Season with salt/freshly ground pepper if necessary.
- Continue cooking for 40-50 minutes or until the octopus is tender.
- Serve with creamy mashed potatoes, on a bed of fettuccine with steamed greens, cabbage salad or as a mezze with Tsipouro😃.
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