Xtapodi Stifado (Octopus Stifado)
Stifado is one of those deeply loved Greek classics. Rich, slow-cooked, and comforting. Traditionally, it’s made with rabbit or beef, simmered gently with whole shallots in a fragrant tomato and wine sauce.
But this sea version? It is nothing less than amazing.
Xtapodi stifado takes everything we adore about the original and gives it a coastal soul. The octopus becomes meltingly tender as it slowly braises, soaking up that rich tomato and wine sauce. The shallots soften and sweeten, their natural sugars enhanced as they cook down, creating a sauce that is deeply savoury, slightly sweet, and completely moreish.
This is the kind of dish that demands bread on the table. Thick slices. Plenty of it. And if you’re like me? Olive oil fried potatoes on the side are non-negotiable.
It’s rustic. It’s bold. It’s Greek comfort food with a seaside heart.
How To Serve
Serve over rice, pasta, or alongside crispy olive oil–fried potatoes (my personal favourite). And don’t forget the bread, because that sauce is far too good to leave behind.
Xtapodi stifado is proof that some of the most comforting dishes don’t come from the land… they come from the sea.
OCTOPUS STIFADO | Greek Octopus & Onion Stew
Mary PolitisIngredients
- 2 large octopus legs divided and kept whole
- 20 whole shallots peeled
- 50 ml extra virgin olive oil
- 4 cloves garlic chopped
- 250 ml red wine
- 400 g tomato passata
- 3 bay leaves
- Salt and freshly cracked black pepper
- Water only if needed
Instructions
Build the base.
- In a large pot over medium-high heat, add the olive oil and whole shallots. Sauté until they begin to blister slightly and take on a little colour.
- Add the chopped garlic and cook for another 2 minutes until fragrant.
Create the sauce.
- Pour in the red wine, tomato passata and add the bay leaves. Season with pepper and be sparing with the salt — the octopus will release its own natural salinity as it cooks.
- Allow the sauce to simmer for about 10 minutes so the flavours begin to develop.
Add the octopus.
- Nestle the octopus legs into the pot. At this stage, do not add any water. The octopus will release plenty of its own liquid.
- Cover completely with a lid and cook over medium heat for up to 1 hour, checking and stirring occasionally.
Check for tenderness.
- After the first hour, test the octopus. It should be tender and cut easily. If not, allow it to continue cooking. Only add a little water if necessary to help it along.
Finish.
- Once the octopus is tender and the sauce is thick, rich and glossy, it’s ready.
A new recipe to add to my repertoire and a new family favourite.