Octapodi Kokkinisto (Greek Octopus in Tomato Sauce)

4 Reviews

Prep: 20 min
Cook: 1 hr 10 min
Ready In: 1 hr 30 min

“Octopus is an incomparable treat. I love it grilled, in a salad or in tomato sauce. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Serve this dish with hand-cut french fries or with rice. Never add water; you want the octopus to cook in its own juices for best flavor.” - by Diana Moutsopoulos

Ingredients

2 pounds octopus, cut into 3-inch pieces
3/4 cup olive oil
8 small red onions, cut into thin wedges
3 bay leaves
2 cups crushed tomatoes
1/2 teaspoon sea salt
freshly ground black pepper to taste

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Metric US

Original recipe yields 6 servings

Directions

Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.

Nutrition

Amount Per Serving (6 total)

Calories
412 cal
21%

Fat
28.8 g
44%

Carbs
14.6 g
5%

Based on a 2,000 calorie diet

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Reviews (4)

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Victoria

Jan. 16, 2012

"Thanks Diana for a great, easy to make recipe. We used frozen octopus we'd had for some time, 2 large regular onions as that was what we had in the house and I just added some chopped greek olives. ..." See moreIt was 'out of the park' delicious We served it with whole wheat pasta, green salad & crusty panini rolls. So easy, so delicious. Left overs the next day were just as scruptious!"