Braised Otcopus in Tomato Sauce with Oven Potatoes

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:

  1. 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.
  2. In a clean pot, sauté the onion and garlic in olive oil until softened.
  3. Add the octopus, deglaze with the wine, and let the alcohol evaporate.
  4. Stir in the tomatoes, tomato paste, bay leaf, sugar, salt, and pepper. Simmer for about 15 minutes.
  5. 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.
  6. Taste, adjust the salt, and serve hot with chopped parsley and fresh bread.