Octopus stifado

Octopus stifado

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

A stifado is a slow-cooked casserole made with a large amount of onions in a tomato sauce. It is often made with rabbit or hare, using tiny pickling onions. Peeling and preparing these little onions is extremely time-consuming and fiddly, so instead I often use golden shallots, which have a lovely delicate onion flavour, or immature red onions (these look like large spring onions, with 3–4 cm reddish bulbs). Both these types of onion are available in produce markets in the spring.

Octopus makes a great stifado as the juices released during the long, slow cooking combine with the tomato and shallots to make a rich sauce.

Ingredients

Quantity Ingredient
1-2kg octopus
30 golden shallots
190ml extra virgin olive oil
3 garlic cloves, sliced
2 potatoes, peeled and quartered
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ripe tomatoes, halved and coarsely grated, skins discarded
1/2 cup parsley leaves
1 bay leaf

Method

  1. Clean the octopus. Cut the body and tentacles into 10 cm pieces.
  2. Peel the shallots, leaving as much of the base intact as you can to prevent them from disintegrating as they cook.
  3. Heat the oil in a heavy-based saucepan. Add the shallots and sauté until they begin to soften and turn a light golden brown. Stir in the garlic then add the potatoes and octopus pieces and season with salt and pepper. Add the tomato pulp and herbs and stir everything together well.
  4. Cover the pan with a tight-fitting lid and bring to the boil. Lower the heat and simmer gently for 1–1½ hours, until the octopus is tender and the sauce is thick and rich.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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