Oktapodi Krassato (Octopus Braised in Wine)
Ingredients for 2 Persons
1 medium octopus (approx. 800g - 1kg), cleaned
150 ml robust Greek red wine (e.g., Agioritiko)
2 tbsp extra virgin olive oil (from Repa Mediterran)
2 bay leaves
3-4 allspice berries
1 tbsp tomato paste
1 small red onion, finely diced
A splash of red wine vinegar
Freshly ground black pepper
Instructions
Place the octopus in a dry pot (no water needed). Cover and simmer over medium heat for 15–20 minutes until it releases its juices and turns reddish.
Remove the octopus and cut into bite-sized pieces. Keep the liquid in the pot.
In a pan, heat the olive oil and sauté the onion until translucent. Stir in the tomato paste for a minute.
Add the octopus pieces, bay leaves, allspice, and wine. Add the vinegar and the reserved liquid.
Simmer on low heat for 45–60 minutes until the octopus is tender and the sauce has reduced to a thick glaze.
Why is it so healthy?
Octopus is a low-fat protein powerhouse, rich in Vitamin B12, selenium, and iron. Combined with red wine, it provides antioxidants like resveratrol, beneficial for heart health.
What makes it special?
The "no-water" method. By cooking the octopus in its own essence and wine, you achieve a concentrated, deep maritime flavor that water-boiled octopus simply lacks.
Who is it for?
Ideal for seafood lovers, Low-Carb/Paleo enthusiasts, and anyone looking for a gourmet Mediterranean experience at home.
Zero-Waste Tip
Never waste the sauce! Any leftover wine-octopus glaze is perfect tossed with pasta the next day or served as a dip for toasted day-old bread.
Drink Pairing
A full-bodied red wine like Agioritiko is perfect. If you prefer a contrast, a chilled Ouzo creates a beautiful balance with its aniseed notes.
Ingredients for 2 Persons
1 medium octopus (approx. 800g - 1kg), cleaned
150 ml robust Greek red wine (e.g., Agioritiko)
2 tbsp extra virgin olive oil (from Repa Mediterran)
2 bay leaves
3-4 allspice berries
1 tbsp tomato paste
1 small red onion, finely diced
A splash of red wine vinegar
Freshly ground black pepper
Instructions
Place the octopus in a dry pot (no water needed). Cover and simmer over medium heat for 15–20 minutes until it releases its juices and turns reddish.
Remove the octopus and cut into bite-sized pieces. Keep the liquid in the pot.
In a pan, heat the olive oil and sauté the onion until translucent. Stir in the tomato paste for a minute.
Add the octopus pieces, bay leaves, allspice, and wine. Add the vinegar and the reserved liquid.
Simmer on low heat for 45–60 minutes until the octopus is tender and the sauce has reduced to a thick glaze.
Why is it so healthy?
Octopus is a low-fat protein powerhouse, rich in Vitamin B12, selenium, and iron. Combined with red wine, it provides antioxidants like resveratrol, beneficial for heart health.
What makes it special?
The "no-water" method. By cooking the octopus in its own essence and wine, you achieve a concentrated, deep maritime flavor that water-boiled octopus simply lacks.
Who is it for?
Ideal for seafood lovers, Low-Carb/Paleo enthusiasts, and anyone looking for a gourmet Mediterranean experience at home.
Zero-Waste Tip
Never waste the sauce! Any leftover wine-octopus glaze is perfect tossed with pasta the next day or served as a dip for toasted day-old bread.
Drink Pairing
A full-bodied red wine like Agioritiko is perfect. If you prefer a contrast, a chilled Ouzo creates a beautiful balance with its aniseed notes.
Ingredients:
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