
This Braised Octopus in Tomato Sauce with Potatoes is what Greek summer tastes like: slow-cooked and straight from the Aegean. 🐙🍅🥔
Ingredients:
- 1.5 kg octopus, cleaned
- 1 kg potatoes, cut into chunks
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 100 ml olive oil
- 100 ml dry red wine
- 400 g grated or chopped tomatoes (fresh or canned)
- 1 bay leaf
- 1 tsp tomato paste
- 1 pinch of sugar
- Salt & pepper
- Fresh parsley for serving
Method:
- Boil the octopus in a non-stick pot without water, over low heat, until it softens and releases its juices (about 40 minutes). Then cut it into large pieces.
- In a clean pot, sauté the onion and garlic in olive oil until softened.
- Add the octopus, deglaze with the wine, and let the alcohol evaporate.
- Stir in the tomatoes, tomato paste, bay leaf, sugar, salt, and pepper. Simmer for about 15 minutes.
- Add the potatoes and a splash of hot water if needed. Continue cooking for 25–30 minutes, until the potatoes are tender and the sauce has thickened.
- Taste, adjust the salt, and serve hot with chopped parsley and fresh bread.