Prepare to embark on a culinary journey that will transport your taste buds straight to the sun-drenched shores of Greece with this incredible Oktapodi Krasato (Octopus in Red Wine) recipe! If you've ever wondered how to transform a humble octopus into a restaurant-worthy delicacy that will impress even the most discerning food critics, you're in for a treat. This traditional Greek dish is not just a meal—it's an experience that combines tender, succulent octopus with rich red wine, creating a symphony of flavors that will make your dinner guests swoon with delight.
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 lbs octopus, cleaned
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup red wine
- 1/4 cup olive oil
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing the octopus. If it hasn't been cleaned, rinse it under cold water and remove the beak and any internal organs. Pat it dry with paper towels.
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, being careful not to let it burn.
- Next, add the cleaned octopus to the pot. Sauté for about 5 minutes, stirring occasionally, until the octopus begins to turn a bright color.
- Pour in the red wine and add the bay leaf. Stir to combine all the ingredients.
- Season the mixture with salt and pepper to taste. Bring the pot to a gentle boil, then reduce the heat to low.
- Cover the pot and let it simmer for approximately 1 hour and 15 minutes, or until the octopus is tender. Stir occasionally to ensure even cooking.
- Once the octopus is cooked, remove it from the heat and let it rest for a few minutes. Discard the bay leaf.
- Before serving, chop fresh parsley and sprinkle it over the octopus for garnish.
- Serve the Oktapodi Krasato warm, accompanied by crusty bread or over a bed of rice to soak up the delicious sauce.
Tips
- Choose Fresh Octopus: The key to an amazing dish is starting with high-quality, fresh octopus. Look for octopus that has a clean, ocean-like smell and firm texture.
- Tenderizing Technique: If your octopus is particularly tough, consider tenderizing it by freezing and thawing once before cooking, or gently massaging it before preparation.
- Wine Matters: Use a good quality red wine that you would enjoy drinking. A robust Greek red like Agiorgitiko or a Cabernet Sauvignon works wonderfully.
- Low and Slow is the Way: The secret to incredibly tender octopus is patient, slow cooking. Don't rush the simmering process.
- Garnish Generously: Fresh parsley isn't just a garnish—it adds a bright, fresh note that cuts through the richness of the dish.
- Serving Suggestion: Serve with crusty bread or over rice to soak up the delicious wine-infused sauce. A crisp Greek white wine on the side will elevate the entire meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 4g
Protein: 35g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 90mg
