Gourmet Recipe: Greek Octopus Stewed in Shiraz

Ingredients (serves four)

Octopus Red Wine

1 large octopus (fresh, 1.5kgs)

2 large onions, finely chopped

120ml olive oil

75 ml red wine vinegar

450 ml Shiraz

500gms fresh tomatoes, peeled and chopped finely

1 sprig rosemary, finely chopped

1 bay leaf

1 tspn black pepper, freshly ground

1 tspn nutmeg

1 tspn cinnamon

2 cloves

2 tbspn tomato puree

Handful olives, green and black


Ensure that octopus is thoroughly cleaned and then over clean stones, throw the octopus down fifty times hard to tenderise the meat. You’ll see Greek fishermen doing this on the docks to get their octopus meat tender. Place the whole octopus in a large saucepan over a medium heat. Do not add anything else to the pan, no oil, etc, keep it dry. The octopus will turn red and will ooze out some liquid, after about twenty minutes, the liquid will be retracted and you can then remove the octopus from the pan and chop the tentacles into 2.5cm lengths. Cut the body into similar size pieces. Heat the olive oil in the saucepan. Add the chopped octopus and cook until it browns slightly. Add the chopped onions and fry until a golden colour. Add all the rest of the ingredients to the saucepan. Stir through and cover. Simmer as a stew for about 2 hours. Remove the lid and cook for about 30 minutes more to reduce the stew to a thick sauce. Serve with our Barking Owl Shiraz, oooh yeah!

Brads Wine

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