Greek Octopus Stew With Potatoes

This Greek Octopus Stew with Potatoes is a rich, flavorful dish that brings the taste of the Mediterranean straight to your table. Slow-simmered in a fragrant tomato-based sauce with aromatic herbs and tender potatoes, this traditional Greek recipe is a warm and comforting meal. Serve it with crusty bread or a side of rice for a complete and satisfying dish!

Why You’ll Love This Recipe

• Authentic Greek Flavors – A traditional dish packed with Mediterranean spices.
• Tender & Juicy Octopus – Slow-cooked to perfection for a melt-in-your-mouth texture.
• One-Pot Meal – Easy to prepare with minimal cleanup.
• Comforting & Hearty – Perfect for a cozy dinner.

Ingredients

• 2 lbs octopus, cleaned and cut into bite-sized pieces
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup crushed tomatoes (or fresh grated tomatoes)
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 bay leaf
• ½ tsp cinnamon (optional, for warmth)
• 1 tsp smoked paprika
• ½ cup red wine vinegar
• 3 medium potatoes, peeled and cubed
• 1 cup vegetable or seafood broth
• Salt & black pepper to taste
• Fresh parsley, chopped (for garnish)

Tools You’ll Need

• Large pot or Dutch oven
• Sharp knife for cutting octopus and vegetables
• Wooden spoon for stirring

How to Make Greek Octopus Stew with Potatoes

Step 1: Prepare the Octopus
Bring a pot of water to a boil. Add the octopus and cook for about 10 minutes until it starts to firm up. Drain and set aside.

Step 2: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Build the Stew Base
Add the crushed tomatoes, tomato paste, oregano, bay leaf, cinnamon, and smoked paprika. Stir everything together and let it cook for 2 minutes to develop flavor.

Step 4: Deglaze with Vinegar
Pour in the red wine vinegar and let it simmer for 2 minutes, allowing the acidity to balance the sauce.

Step 5: Simmer the Octopus
Add the octopus pieces and stir well. Pour in the broth and bring to a gentle simmer. Cover and cook on low heat for about 45 minutes, until the octopus is tender.

Step 6: Add the Potatoes
Stir in the cubed potatoes and continue to simmer for another 20-25 minutes, or until the potatoes are fork-tender and the sauce has thickened. Season with salt and black pepper to taste.

Step 7: Serve & Enjoy
Remove the bay leaf and garnish the stew with fresh chopped parsley. Serve hot with crusty bread or over a bed of rice for a complete meal.

Serving Suggestions

• With Crusty Bread – Perfect for dipping into the rich tomato sauce.
• Over Rice or Orzo – A great way to soak up all the delicious flavors.
• Paired with a Greek Salad – A fresh and crunchy side balances the hearty stew.

Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in portions for up to 2 months. Thaw overnight before reheating.
• Reheat: Warm gently on the stovetop with a splash of broth to prevent drying out.

Frequently Asked Questions

Can I use frozen octopus?
Yes! Just thaw it completely before cooking. Frozen octopus actually becomes more tender after cooking.

What can I use instead of red wine vinegar?
You can substitute it with lemon juice or balsamic vinegar for a slightly different flavor.

Can I make this in advance?
Absolutely! This stew tastes even better the next day as the flavors meld together.

Conclusion

This Greek Octopus Stew with Potatoes is a rustic, flavor-packed dish that’s perfect for any seafood lover. With its rich tomato sauce, tender octopus, and hearty potatoes, it’s a comforting meal that transports you straight to the shores of Greece.

Try this recipe and let me know how it turns out!

Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Cuisine: Greek

Nutritional Information (Per Serving):
Calories: 320 | Protein: 28g | Carbohydrates: 24g | Fat: 12g | Fiber: 4g | Sodium: 480mg

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