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Greek-style Octopus recipe (Xtapodi)

Greek-style Octopus recipe (Xtapodi)

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  • Author: Eli K. Giannopoulos
  • Prep Time: 5 min
  • Cook Time: 55 min
  • Total Time: 1 hour
  • Yield: 4 portions 1x
  • Category: Appetizer
  • Method: Boiled
  • Cuisine: Greek

Description

This traditional Greek Octopus recipe will transfer you back to your favorite Greek island! Find out all the secrets to cook the perfect Greek style Octopus


Ingredients

Scale
  • 1100g octopus, cleaned (35 ounces)
  • 23 tbsps red wine vinegar
  • 100120 ml dry white wine (1/2 cup)
  • 12 tbsps honey
  • 3 tbsps balsamic vinegar
  • 3 white onions, sliced
  • 3 tomatoes, chopped
  • 2 cloves of garlic, finely chopped
  • extra virgin olive oil
  • 2 bay leaves
  • some chopped parsley


Instructions

  1. Into a large pan, add the tentacles of the octopus, along with the red wine vinegar, the wine and bay leaves and bring to the boil. Boil with the lid on, on medium low heat, for 40-60 minutes. Do not add any water, because the octopus, will shrink and emit enough water. Be careful not to add any salt, as the octopus is salty enough and not to over-boil it, because it will get mushy. When cooked nicely, the octopus should be crunchy.
  2. When done, remove the octopus from the pan and keep the juices into a bowl.
  3. Into a very hot pan, add the octopus, without the juices, and color nicely for 1 minute. This will allow the octopus to get crispy on the outside.
  4. Add the sliced onions and chopped tomatoes into the pan, along with 1-2 tbsps of olive oil and the garlic and stir. Let it cook for about 5 minutes, stirring every now and again, until the onions caramelize.
  5. Deglaze with the balsamic vinegar and wait for it to evaporate. Pour in the juices from boiling the octopus, that you kept aside, and 2 tbsps of honey. Season well with freshly ground pepper, sprinkle with some chopped pasley and cook for 3-5 minutes.
  6. Serve with some crusted bread and ouzo or tsipouro.

Keywords: Greek Octopus recipe, How to cook Octopus Greek style