This authentic Greek-style octopus (Xtapodi) brings the sun-soaked flavors of the Mediterranean straight to your table in just one hour.
The tender, perfectly cooked tentacles showcase a traditional preparation method that Greek tavernas have perfected over generations.
Whether served as a sophisticated appetizer or shared as part of a vibrant meze spread, this recipe captures the essence of coastal Greek dining.
The simple 5-minute prep and straightforward boiling technique make this impressive dish surprisingly approachable for home cooks.
Essential Ingredients
- Octopus (1100g): Cleaned and ready to cook, should be fresh or properly thawed
- Vinegars: 2-3 tbsp red wine vinegar and 3 tbsp balsamic vinegar for depth of flavor
- White Wine (100-120ml): Use dry variety for best results
- Aromatics: 3 white onions (sliced), 2 garlic cloves (finely chopped)
- Vegetables: 3 fresh tomatoes, chopped
- Seasonings: Bay leaves, fresh parsley, honey
- Oil: Quality extra virgin olive oil for authentic Greek flavor
Step-by-Step Instructions
- Initial Cooking: Combine octopus, red wine vinegar, wine, and bay leaves in a large pan. Boil covered on medium-low for 40-60 minutes until crunchy, not mushy
- Separating: Remove octopus from pan, reserve cooking liquid for later use
- Crisping: Sear octopus in a very hot pan for 1 minute to achieve a crispy exterior
- Vegetable Addition: Add onions, tomatoes, olive oil, and garlic. Cook for 5 minutes until onions caramelize
- Final Flavoring: Deglaze with balsamic vinegar, add reserved cooking liquid and honey. Season with pepper and parsley
- Finishing: Cook for additional 3-5 minutes until flavors meld together
- Serving: Present with crusty bread and traditional Greek ouzo or tsipouro
Cooking Techniques
The key to perfect octopus is getting that lovely tender-yet-crunchy texture! Start by boiling the octopus in wine without adding water – the octopus releases its own juices as it cooks.
Watch the cooking time closely – 40-60 minutes is just right. The final quick sear in a hot pan creates a beautiful crispy exterior while keeping the inside tender.
Many Greek cooks will tell you that the secret lies in not adding salt during cooking, as octopus brings its own natural saltiness to the dish.
Serving Suggestions
This Greek favorite shines as a shared appetizer! Serve it warm with chunks of crusty bread to soak up those amazing juices.
In Greece, you’ll often find this dish paired with ouzo or tsipouro – the anise flavor matches beautifully with the sweet-and-sour octopus.
If you’re hosting friends, arrange the octopus on a rustic wooden board with lemon wedges and extra fresh parsley.
Add some Greek olives and feta cheese on the side to create a perfect Mediterranean meze spread.
Storage Tips
Once cooked, you can keep your octopus in an airtight container in the fridge for up to 3 days. The flavors actually get better after a day!
If you’re planning to reheat it, add a splash of the saved cooking liquid and warm it gently in a pan.
Just be careful not to overcook it during reheating – a quick warm-through is all you need. The honey-balsamic sauce might thicken in the fridge, so you might want to add a tiny splash of water when reheating.
Greek-style Octopus (Xtapodi)
Equipment
- Large pan
Ingredients
Main Ingredients
- 1100 g octopus, cleaned (35 ounces)
- 2-3 tbsps red wine vinegar
- 100-120 ml dry white wine (1/2 cup)
- 1-2 tbsps honey
- 3 tbsps balsamic vinegar
- 3 white onions, sliced
- 3 tomatoes, chopped
- 2 cloves garlic, finely chopped
- extra virgin olive oil
- 2 bay leaves
- chopped parsley
Instructions
- Into a large pan, add the tentacles of the octopus, along with the red wine vinegar, the wine and bay leaves and bring to the boil. Boil with the lid on, on medium low heat, for 40-60 minutes. Do not add any water, because the octopus, will shrink and emit enough water. Be careful not to add any salt, as the octopus is salty enough and not to over-boil it, because it will get mushy. When cooked nicely, the octopus should be crunchy.
- When done, remove the octopus from the pan and keep the juices into a bowl.
- Into a very hot pan, add the octopus, without the juices, and color nicely for 1 minute. This will allow the octopus to get crispy on the outside.
- Add the sliced onions and chopped tomatoes into the pan, along with 1-2 tbsps of olive oil and the garlic and stir. Let it cook for about 5 minutes, stirring every now and again, until the onions caramelize.
- Deglaze with the balsamic vinegar and wait for it to evaporate. Pour in the juices from boiling the octopus, that you kept aside, and 2 tbsps of honey. Season well with freshly ground pepper, sprinkle with some chopped pasley and cook for 3-5 minutes.
- Serve with some crusted bread and ouzo or tsipouro.