Htapodi Krasato
Greek braised octopus in a rich red wine and tomato sauce with garlic and herbs. Slow-cooked until impossibly tender, this rustic Mediterranean classic is comfort food at its finest.
- Total time
- 90 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
- 1.5 kg (3.3 lbs) whole cleaned octopus
- ¼ cup extra-virgin olive oil
- 1 whole large yellow onion
- 6 whole garlic cloves
- 1.5 cups dry red wine (like Agiorgitiko or Xinomavro)
- 1 can (14 oz) canned crushed tomatoes
- 2 tablespoons tomato paste
- 3 whole bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon whole black peppercorns
- 1 teaspoon (plus more to taste) sea salt
- 1 cup water
Instructions
- 1
If your octopus is frozen, thaw it completely in the refrigerator overnight. Once thawed or if using fresh, hold the octopus under cold running water and gently rub the entire body and tentacles with your hands to remove any remaining ink, sand, or debris. Use a small sharp knife to cut around the head where the eyes are and discard that section. Rinse thoroughly once more until the water runs completely clear.
- 2
Cut the cleaned octopus into 2-inch chunks — this creates more surface area for browning and helps the sauce penetrate. Keep the tentacles roughly the same size so they cook evenly. Pat the pieces completely dry with paper towels — removing surface moisture is essential for browning rather than steaming.
- 3
Set a heavy-bottomed 5-quart Dutch oven or large braising pan over medium-high heat. Add 0.25 cup of extra-virgin olive oil and let it heat until it shimmers and moves freely across the pan, about 2 minutes. You should see faint wisps of smoke rising from the surface.
- 4
Working in batches to avoid crowding, add the octopus pieces to the hot oil. Sear for 3-4 minutes per side until the exterior turns reddish-brown and slightly caramelized — you should hear an aggressive, steady sizzle. This browning builds deep flavor. Transfer seared pieces to a plate and repeat with remaining octopus.
- 5
While the octopus sears, peel and coarsely chop 1 large yellow onion into 1-inch pieces. Peel 6 garlic cloves and crush them lightly with the side of your knife — leave them whole; this releases flavor while keeping them intact.
- 6
Once all octopus is browned, reduce heat to medium. Add the chopped onion to the pot and sauté, stirring often, for 3-4 minutes until it softens and turns translucent at the edges. You'll smell the sweet onion aroma beginning to intensify.
- 7
Add the crushed garlic cloves and stir constantly for 30 seconds — garlic burns quickly and becomes bitter, so stop as soon as you smell the pungent aroma.
- 8
Add 2 tablespoons of tomato paste and stir to coat all the aromatics, cooking for 1 minute. This darkens and caramelizes slightly, adding depth.
- 9
Pour in 1.5 cups of dry red wine — use a wine you'd drink. Scrape the bottom of the pot with a wooden spoon, loosening all the browned, flavorful bits stuck to the surface. Simmer uncovered for 2-3 minutes to cook off the harsh alcohol edge. The wine should reduce slightly and smell less sharp.
- 10
Return the seared octopus and any accumulated juices to the pot. Add one 14 oz can of crushed tomatoes (juice and all), 1 cup of water, 3 bay leaves, 1 teaspoon of dried oregano, 0.5 teaspoon of black peppercorns, and 1 teaspoon of sea salt. Stir well to combine.
- 11
Bring the braising liquid to a simmer over medium heat — you should see gentle bubbles breaking the surface. Once simmering, reduce heat to low (around 190–200°F if your stovetop allows). Partially cover the pot with a lid, leaving it slightly ajar to allow some steam to escape.
- 12
Braise for 50–60 minutes, stirring occasionally and checking that the liquid maintains a gentle, occasional bubble rather than a full boil. The octopus is done when a fork pierces the thickest part of a tentacle with almost no resistance — it should feel tender but not mushy. At this point, the sauce should have reduced and thickened slightly, coating the back of a spoon.
- 13
Remove the pot from heat. Taste the sauce and add more sea salt and freshly cracked black pepper as needed — htapodi krasato should be deeply savory and slightly sweet from the tomato and wine.
- 14
Ladle the octopus and sauce into shallow bowls or plates. Serve hot with crusty bread for soaking up the rich wine-tomato sauce, a simple Greek salad, and a glass of the same red wine you used for cooking. Optional: finish with a drizzle of raw extra-virgin olive oil and fresh chopped oregano or flat-leaf parsley.
Tools you’ll need
- cutting board
- sharp chef's knife
- paper towels
- 5-quart Dutch oven or large braising pan with lid
- wooden spoon
- instant-read thermometer (optional, for monitoring heat)
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