Greek Food, Cooking and Recipe Community

Can you make stifado with Octopus?

1 - 2 of 2 Posts
C

cubrinj

Active member
I’ve made beef and rabbit stifado plenty of times, but I recently heard someone mention an octopus version and now I’m intrigued. Has anyone here actually tried making octopus stifado? I imagine the texture and cooking time would be really different from meat, but I love the idea of combining that tender, slow-cooked octopus with the rich, cinnamon-spiced tomato sauce and pearl onions.

Would you cook the octopus separately first and then add it to the sauce? Or do you let it stew the whole time like you would with beef or rabbit? I have vaguely heard of it being possible to make this with octopus. Now that it's summer I am in the mood to eat lots of seafood.
 
Octopus stifado is definitely a thing, and it’s absolutely delicious! It’s especially popular in some island regions where seafood is a bigger part of daily life. The trick is in the cooking method. Unlike beef or rabbit, octopus needs to be tenderized first, either by simmering it gently on its own (sometimes even without water, just in its own juices) or giving it a quick boil until it starts to soften.

After that, you can add it to the stifado base, which is the classic tomato sauce with pearl onions, cinnamon, allspice, and a splash of wine or vinegar. Let it all simmer together just until the flavors meld, but don’t overcook the octopus or it can toughen up again. I’ve made it once and it felt like the perfect summer twist on a winter comfort dish. If you’re in a seafood mood, definitely give it a try!
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Simple Saganaki Recipe - Greek Fried Cheese

I usually just like to order this when I go out, but I found this recipe and thought I'd give it a try. It was surprisingly easy! I wanted to share:

Ingredients:
  • 1 block of firm Greek cheese (about ½ inch thick): kefalotyri, kasseri, or graviera work best
  • ½ cup all-purpose flour (for dredging)
  • Olive oil (for frying)
  • Lemon wedges (for serving)
Instructions:
  1. Rinse the cheese slice quickly under water – this helps the flour stick.
  2. Dredge the cheese in flour on all sides, shaking off any excess.
  3. Heat olive oil in a small nonstick or cast iron pan over medium-high heat.
  4. Once hot, add the cheese and fry for 1–2 minutes per side, until golden and crispy.
  5. Remove and drain on paper towels.
  6. Serve hot with a squeeze of fresh lemon.
I don't do the Ouzo part by the way, so I left it out I don't like the flavor of it and I fin the fire to be a little scary!

Can you make stifado with Octopus?

I’ve made beef and rabbit stifado plenty of times, but I recently heard someone mention an octopus version and now I’m intrigued. Has anyone here actually tried making octopus stifado? I imagine the texture and cooking time would be really different from meat, but I love the idea of combining that tender, slow-cooked octopus with the rich, cinnamon-spiced tomato sauce and pearl onions.

Would you cook the octopus separately first and then add it to the sauce? Or do you let it stew the whole time like you would with beef or rabbit? I have vaguely heard of it being possible to make this with octopus. Now that it's summer I am in the mood to eat lots of seafood.

Bake or Fry Keftedes (meatballs)?

I’ve been making keftedes (Greek meatballs) for years now, and I’m curious, do you prefer baking or frying them?

Traditionally, I know frying is the classic method. They are crispy on the outside, juicy on the inside. But lately I’ve been trying to cut down on oil and mess, so I’ve been baking them more often. They still taste great, but I’m wondering if I’m missing out on that “authentic” flavor or texture that only frying gives.

Do you notice a big difference in taste or texture between baked and fried? Does your family swear by one method over the other? Frying is pretty easy for me but I am looking to maybe cut down on oil.

Making Frappe at Home - Tips?

I’ve been making Greek frappe at home almost daily and I’m wondering if anyone has tips to make it even better. Right now, I’m using a basic handheld frother and it gets the job done, but I’m curious — would a milkshake machine be a better option?

I’ve seen a few Greeks on YouTube using those old-school milkshake mixers and the foam looks a lot thicker and more stable. I actually drink enough frappe to justify the upgrade if it’s worth it. Has anyone here tried both methods?

Keeping Feta Fresh?

I’ve started cooking more Greek recipes at home, and feta has become a staple in my fridge. But I’ve noticed that once I open a package, it can dry out or get funky pretty quickly if I don’t use it fast enough. I’ve tried just keeping it in its original brine, but sometimes I buy feta that comes vacuum-sealed without any liquid.

What’s the best way to store feta once it’s opened? Should I make my own brine, and if so, what’s the right salt-to-water ratio? Can you store it in olive oil with herbs, or will that change the flavor too much? I’d love any traditional tips you’ve picked up from your yiayia or your own kitchen experience.

Feta is too good to waste—and I want to keep it as fresh and flavorful as possible. Thanks in advance for any advice!
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top