Octapodi Kokkinisto (Greek Octopus in Tomato Sauce)
Ingredients1 h 30 m servings 412 cals
- 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.
Per Serving: 412 calories; 28.8 g fat; 14.6 g carbohydrates; 24.2 g protein; 73 mg cholesterol; 502 mg sodium. Full nutrition
ReviewsRead all reviews 11
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 oli...
I can't wait to try this, it sounds like something I had at a party years ago. Thank you so much!
I will ABSOLUTELY make this again, thank you! Baby octopus is one of my favorite things to eat but if you don't get it right it's just wrong. This...is fantastic. The time it takes is worth i...
Best octopus recipe I've tried. It was so delicious the kids fought over the remaining portion. Even my less than adventurous wife raved about it.
Made it for dinner tonight. I thoroughly enjoyed it and it came out better than I had expected for something simple. I think patience was the key ingredient.
So easy! Though I had whole baby octopus and had to look up how to clean them. Even my young children loved this. I supplemented the octopus with a cuttlefish and I bet squid would be fabulou...