Stifado, a hearty Greek stew, can be made with almost any kind of meat. In this recipe is made with octopus. This simple Greek Octopus and Onion Stew recipe (Octopus stifado) is the perfect dish for vegetarians and the Lenten period!
Author: Nectaria
Serving: 6 people
INGREDIENTS
1 large octopus (cleaned), approx. 1,3 kg / 45.85 oz.
½ cup olive oil
750 gr./ 26.45 oz. pearl onions, peeled
2 medium size onions, sliced
5 cloves of garlic, sliced
2 tablespoons sugar
3 bay leaves
1 cup dry red wine
2 tablespoons balsamic vinegar
salt and pepper to taste
1 tablespoon tomato paste
1 tablespoon dried thyme
INSTRUCTIONS
In a large pan add the olive oil, onions, garlic and sugar and sauté (medium heat) for about 5 minutes. Add pearl onions and sauté for another 5 minutes. Pour in the red wine, balsamic vinegar, the bay leaves, octopus and one cup of hot water. Mix well, cover and simmer for about 30 minutes or until octopus is tender.
After 30 minutes season with salt and pepper, add dried thyme and tomato paste. Mix well, cover and simmer for another 20-30 minutes or until the sauce has thickened. If the sauce needs some more thickening, then let it cook for a while uncovered.