Octopus Stifatho (Stifado)
Octopus Stifatho (Stifado) is a delicious traditional winter Greek dish. It features tender octopus, aromatic spices, and a rich tomato sauce.
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Servings:
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😃.
