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Greek Octopus Stew with Potatoes Recipe

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4.1 from 83 reviews

  • Author: Patricia
  • Total Time: 2 hours
  • Yield: 4 servings

Description

This traditional Greek Octopus Stew with Potatoes is a hearty and flavorful dish that combines tender octopus with soft potatoes simmered in a rich tomato and olive oil sauce. Infused with Mediterranean herbs and spices, this stew is perfect for a comforting meal that highlights classic Greek flavors.

Ingredients

For the Stew:

  • 2 lbs (about 1 kg) octopus, cleaned and cut into pieces (fresh or thawed if frozen)
  • 4 medium-sized potatoes, peeled and cut into cubes
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 large tomatoes, chopped
  • 1 cup olive oil
  • 1 cup water
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

    • For the Marinade (Optional but Recommended):

    • 1 tablespoon olive oil
    • 1 teaspoon dried oregano
    • 1 tablespoon lemon juice
    • 1 garlic clove, crushed

Instructions

  1. Prepare the Marinade (Optional): In a small bowl, combine olive oil, dried oregano, lemon juice, and crushed garlic. Mix well to create the marinade.
  2. Marinate the Octopus: Place the cleaned octopus in a large bowl, pour the marinade over it, and toss to coat evenly. Let the octopus marinate for at least 30 minutes to tenderize and infuse it with flavors.
  3. Sauté the Onion and Garlic: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and minced garlic, sautéing for 5-7 minutes until softened and golden brown.
  4. Add the Octopus: Add the marinated octopus to the pot and sauté for about 5 minutes, stirring occasionally, until it releases liquid and begins to cook through.
  5. Add the Potatoes: Incorporate the peeled and cubed potatoes into the pot, stirring gently to combine them with the octopus and sautéed aromatics.
  6. Add the Tomatoes: Stir in the chopped tomatoes and cook for 2-3 minutes until they soften and start releasing their juices.
  7. Add Water and Spices: Pour in a cup of water, then add ground cumin, paprika, bay leaves, salt, and pepper. Stir everything together to combine well.
  8. Simmer the Stew: Bring the stew to a gentle simmer, cover the pot, and cook for 1.5 hours. Stir occasionally to prevent sticking and add more water or broth if needed to maintain desired consistency. Cook until octopus is tender and potatoes are soft.
  9. Adjust Seasoning and Garnish: Taste the stew and adjust salt, pepper, or herbs as needed. Remove and discard bay leaves. Sprinkle chopped fresh parsley on top for freshness and color.
  10. Serve: Serve the Greek Octopus Stew hot as a main course, optionally accompanied by warm crusty bread to enjoy the rich sauce.

Notes

  • Marinating the octopus is optional but highly recommended to tenderize and enhance flavor.
  • If using frozen octopus, thaw completely before marinating and cooking.
  • Be sure to stir occasionally while simmering to prevent the stew from sticking to the bottom of the pot.
  • This dish pairs wonderfully with crusty bread or a light Greek salad.
  • You can adjust the thickness of the stew by adding more water or broth during simmering.
  • For a spicier kick, add a pinch of crushed red pepper flakes along with the paprika.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek

Find it online: https://patriciarecipes.com/greek-octopus-stew-with-potatoes-recipe/