Polpo alla greca

Greek-style octopus, also known as “octopus krasato,” is a very flavorful traditional Greek dish. However, I cannot refrain from suggesting a small Italian twist, for example, you could use high-quality extra virgin olive oil and perhaps add a touch of chili pepper for a pinch of Mediterranean zest. But now, here is the classic recipe for Greek-style octopus:

Ingredients

• 1 kg of cleaned octopus
• 2 tablespoons of extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, chopped
• 1 glass of dry red wine
• 400 g of peeled tomatoes, chopped
• 1 tablespoon of tomato paste
• 1 bay leaf
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• Fresh parsley chopped, for garnish

Preparation

1. Starting with boiling the octopus in unsalted water for about 40 minutes or until tender. You could also cook it in a pressure cooker to cut down on time. Once cooked, cut it into pieces.
2. In a large skillet, heat the olive oil and sauté the onion until it becomes translucent, then add the garlic and cook for a minute.
3. Add the octopus pieces to the skillet and lightly sauté them to flavor.
4. Deglaze with the red wine and let the alcohol evaporate over medium-high heat.
5. Incorporate the peeled tomatoes, tomato paste, bay leaf, and oregano. Adjust the salt and pepper.
6. Let it simmer, covered, for about 45-60 minutes, until the sauce has reduced and the octopus becomes very tender.
7. Adjust the salt and pepper if necessary and garnish with chopped fresh parsley before serving.

Greek-style octopus is delicious served with pilaf rice, baked potatoes or, for an Italian touch, with a nice slice of toasted homemade bread.

Curiosity

The octopus is a particularly beloved ingredient in Mediterranean cuisine and in the Greek Islands, where it has been fished for centuries and prepared in various ways. The use of wine in the recipe for octopus is widespread in many Mediterranean cultures for its power to flavor and soften the flesh.