Greek Octopus in Wine?

[d_kakavouli]

One thing I would like to try is making Greek octopus and wine. I’ve had it a few times in Greece but have never made it at home.

Do you simmer the octopus in its own juices first or go straight into the wine? Red or white wine? I’ve heard both used depending on the region. Also curious about the use of spices—just bay leaf and peppercorns, or do you add cinnamon or cloves like in stifado?

If anyone has a yiayia-approved recipe or tips for getting that deep, rich flavor (without turning the octopus rubbery!), I’d be so grateful.

 

[k_tsoukalas]

Love this dish! A yiayia-approved method starts by simmering the cleaned octopus gently in its own juices (no water needed) until it releases liquid and starts to tenderize. Then you can cut it into pieces and transfer it to a pot with olive oil, onions, a bay leaf, whole peppercorns, and your choice of wine.

Red wine is more common in richer versions, especially in island or winter cooking. White works beautifully too, especially if you're aiming for a lighter, more delicate sauce. Some families do add a pinch of cinnamon or a clove, but this is optional.

Just simmer slowly, uncovered, until the sauce thickens and the octopus is fork-tender. Serve with crusty bread or over orzo.