Octopus is an incomparable treat. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Serve this dish with chips or with rice.
Greater London, England, UK
11 people made this
- 1kg fresh or frozen octopus (about 2 medium)
- 6 to 8 onions, sliced into thin wedges
- 180ml olive oil
- 3 bay leaves
- 500g passata
- 1/2 teaspoon salt
- freshly ground black pepper to taste
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Cut the octopus into smallish pieces (about the size of your thumb). Take care to cut the small 'mouth' out of the very middle of the octopus, at the base of its head - you'll recognise it by its dark colour and tough feel.
- Add the octopus pieces to a large saucepan and place covered over medium-high heat.
- Meanwhile, slice the onions into thin wedges and set aside.
- After about 10 minutes, uncover the pan; you'll notice the octopus will have started to release its juices. (This is exactly what you want! Never add water; you want the octopus to cook in its own juices for best flavour.) Now that the juices are released, let the octopus to continue to simmer uncovered over medium-high heat for approximately 20 to 25 minutes, or until nearly all of the liquid has evaporated.
- Once nearly all the liquid has evaporated (with just about 3 or 4 tablespoons left), add the olive oil, onions and bay leaves. Continue to cook over medium-high heat, stirring frequently, until the onions are soft.
- Add the passata, salt and black pepper to taste. Cover and simmer over medium-low heat for 25 minutes (uncover for the last 10 minutes if not enough water is evaporating from the sauce). Once the octopus is tender, the sauce has thickened and the oil has risen to the surface of the sauce, remove from heat.
- Serve with chips (hand-cut chips shallow fried in olive oil are best), pasta or steamed rice.
Reviews & ratingsAverage global rating:(17)
Reviews in English (13)
Being Greek myself, I can say this is a very authentic recipe - just like my family make it!-16 May 2013
Never cooked octopus before but this was great and easy and tasty. I scaled it down because i only needed to feed two and so it barely took any time to cook off the natural juices. I admit, because of this i did add a little water.-18 Nov 2016
Thanks Diana for a great, easy to make recipe. We used frozen octopus we'd had for some time, 2 large regular onions as that was what we had in the house and I just added some chopped greek olives. It was 'out of the park' delicious We served it with whole wheat pasta, green salad & crusty panini rolls. So easy, so delicious. Left overs the next day were just as scruptious!-16 Jan 2012