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Wine-braised octopus with rustic island depth. The dish that defines the Lesvos waterfront.
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ingredients
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🐙 SEAFOOD
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1 whole octopus, approx 1.5–2 lbs (fresh or frozen/thawed)
🍅 PANTRY
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1.5 cups dry red wine
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14 oz can crushed tomatoes
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2 tbsp tomato paste
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Olive oil — generous
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2 tbsp red wine vinegar
🧅 PRODUCE
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1 large red onion, finely chopped
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4 garlic cloves, minced
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2 bay leaves
🌿 SPICES & SEASONING
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1 cinnamon stick
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4 whole allspice berries
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1 tsp dried oregano
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Salt
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Black pepper
Lesvos
Xtapodi Krasato
Wine-braised octopus with rustic island depth.
Wine-braised octopus with rustic island depth. The dish that defines the Lesvos waterfront.
Ingredients
🐙 SEAFOOD
— 1 whole octopus, approx 1.5–2 lbs (fresh or frozen/thawed)
🍅 PANTRY
— 1.5 cups dry red wine
— 14 oz can crushed tomatoes
— 2 tbsp tomato paste
— Olive oil — generous
— 2 tbsp red wine vinegar
🧅 PRODUCE
— 1 large red onion, finely chopped
— 4 garlic cloves, minced
— 2 bay leaves
🌿 SPICES & SEASONING
— 1 cinnamon stick
— 4 whole allspice berries
— 1 tsp dried oregano
— Salt
— Black pepper
Prep
🍳 EQUIPMENT / PANS NEEDED
— Large heavy pot or Dutch oven — needs to fit the octopus.
— Tongs — for handling the octopus.
🔪 PREP FIRST
🐙 OCTOPUS PREP
— If frozen: thaw overnight in the refrigerator.
— 👉 Freezing actually tenderizes octopus — frozen/thawed is often better than fresh.
— Rinse thoroughly under cold water.
— Remove the beak (hard piece in the center of the tentacles) if not already done.
🧅 PRODUCE PREP
— Finely chop red onion.
— Mince garlic.
🍅 SAUCE INGREDIENTS READY
— Measure 1.5 cups red wine.
— Open crushed tomatoes.
— Measure 2 tbsp tomato paste.
Method
STEP 1 — SEAR THE OCTOPUS
— Heat pot over high heat — no oil yet.
— Add octopus directly to the dry pot.
— Cook 4–5 minutes, turning with tongs.
— You're looking for:
— Octopus releasing its own liquid
— Color turning from grey to pink-red
— Remove octopus and set aside.
STEP 2 — BUILD THE BASE
— Add:
— 3 tbsp olive oil
— Chopped red onion
— Cook 7–8 minutes until soft and golden.
— Then:
— Add garlic
— Cook 1 minute.
— Add:
— 2 tbsp tomato paste
— Cook 2 minutes until darkened.
STEP 3 — DEGLAZE
— Add:
— 1.5 cups red wine
— Scrape up all browned bits.
— Simmer 3 minutes.
STEP 4 — BRAISE
— Add:
— Crushed tomatoes
— Cinnamon stick
— Allspice berries
— Bay leaves
— 1 tsp oregano
— 1 tsp salt
— ½ tsp black pepper
— Return octopus to pot.
— Liquid should come halfway up the octopus — add a splash of water if needed.
— Cover and simmer on low heat for 45–60 minutes.
— You're looking for:
— Octopus completely tender when pierced with a knife
— Sauce thick and glossy
— Deep wine-red color
👉 Check at 45 minutes — octopus can go from tough to perfect quickly.
STEP 5 — FINISH
— Remove cinnamon stick, allspice, and bay leaves.
— Stir in 2 tbsp red wine vinegar.
— Taste and adjust salt.
— Drizzle with raw olive oil before serving.
Chef's Note: Octopus is done when a knife slides through the thickest part of a tentacle with no resistance. If it pulls, give it 10 more minutes.