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Can you make stifado with Octopus?

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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!
 
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