This soul-warming Greek octopus stifado marries tender octopus with sweet caramelized onions in a rich, aromatic stew.
A cherished Mediterranean classic, this one-pot wonder takes just 10 minutes to prep and transforms into a melt-in-your-mouth delicacy after 80 minutes of gentle simmering.
Perfect for special occasions or Sunday family gatherings, this authentic recipe serves 6 and delivers restaurant-quality results right from your kitchen.
Ingredients for Greek Octopus Stifado
- Octopus: 1 large octopus (around 1 kg), thoroughly cleaned
- Aromatics: 1 kg baby shallots (peeled), 1/2 red onion (grated), 2 garlic cloves (chopped)
- Liquids: 1/3 cup olive oil, 1 glass red wine, 2 tbsp red wine vinegar
- Seasonings: 2 tbsp tomato paste, 2 bay leaves, 3-4 allspice berries, salt and pepper to taste
Cooking Instructions
- Prepare the Octopus: Boil octopus with water and vinegar for 20 minutes. Chop and reserve 1 cup of cooking broth.
- Prep Shallots: Peel and cross-cut shallots (Pro tip: Soak overnight in refrigerated water for easier peeling)
- Start the Base: Sauté whole shallots in olive oil for 10 minutes until soft and golden
- Build Flavors: Add octopus, increase heat, then incorporate tomato paste, grated onion, and garlic
- Create the Stew: Pour in wine and reserved broth, add bay leaves and allspice. Season well.
- Simmer to Perfection: Cook for 30-40 minutes until octopus becomes tender and sauce thickens nicely
Cooking Techniques
Getting octopus just right can be fun! The key to tender octopus is in the initial boiling step – 20 minutes creates the perfect texture.
When you’re sautéing the shallots, keep the heat at medium and stir them now and then until they become soft and sweet.
This slow cooking brings out their natural sugars. As you simmer the stew, you’ll notice the sauce getting richer and thicker – that’s exactly what you want!
If you’re new to cooking octopus, don’t worry about the timing too much. Just check it with a fork – when it’s tender enough to pierce easily, you’re good to go.
Storing Your Stifado
This amazing stew actually tastes even better the next day! Once it’s cooled down, pop it in an airtight container and keep it in the fridge for up to 3 days.
When you’re ready to eat, warm it gently on the stove, adding a splash of water if needed. You can also freeze portions for up to 2 months – just thaw overnight in the fridge before reheating.
Serving Suggestions
This hearty Greek stifado loves simple sides that can soak up all that rich sauce. Try it with crusty bread, fluffy rice, or orzo pasta.
A classic Greek salad on the side adds a fresh crunch. For a truly Greek experience, serve it slightly warm rather than piping hot – this lets all those wonderful flavors shine through. Don’t forget some extra virgin olive oil drizzled on top just before serving!
Smart Substitutions
Can’t find whole baby shallots? Regular onions cut into wedges work great too. For the wine, any dry red will do – just pick one you’d enjoy drinking!
If allspice berries are hard to find, use 1/4 teaspoon of ground allspice instead. The tomato paste adds richness, but you could use 2 grated fresh tomatoes in a pinch.
While the octopus is really the star here, this stifado style of cooking also works beautifully with large chunks of fish like monkfish or cod.
Greek Octopus and onion stew (Octopus stifado)
Equipment
- Large pot
- Saucepan
Ingredients
Main Ingredients
- 1 large octopus (cleaned) approx. 1 kg (35 oz.)
- 2 tbsps red wine vinegar
- 1 kg baby shallot onions, peeled (35 oz.)
- 1/2 red onion, grated
- 2 cloves garlic, chopped
- 1/3 cup olive oil
- 1 glass red wine
- 2 tbsps tomato paste
- 2 bay leaves
- 3-4 allspice berries
- salt and freshly ground pepper to taste
Instructions
- To prepare this delicious Greek octopus stifado recipe, place the octopus in a large pot, pour in 1 cup of water and the vinegar. Boil the octopus for about 20 minutes. Remove the octopus from the pan, chop into pieces and place in a bowl along with 1 cup of the broth (the water where the octopus just boiled in).
- In the meantime peel the shallots and carve them crosswise. A little trick to peel them more easily is to place the shallots in a bowl full of water and leave them in the fridge overnight.
- In a saucepan add the oil and shallots (whole) and sauté (medium heat) for about 10 minutes or until softened. Turn the heat up, add the octopus and sauté. Add the tomato paste, grated onion and garlic and sauté for 1 more minute.
- Pour in the red wine, 1 cup of the hot broth, the bay leaves, allspice berries and season. Bring to a boil, turn the heat down and let the octopus stifado simmer for about 30-40 minutes, or until the octopus is tender and the sauce has thickened. If the sauce needs some more thickening, then let it cook for a while uncovered.