As Orthodox Easter approaches, this recipe is perfect for Green Monday or Kathara Deftera, marking the start of the fasting season.
Ingredients
1600g defrosted frozen octopus
2 tomatoes, grated
35g tomato paste
1 teaspoon sugar
2 onions, chopped
3 tablespoons olive oil
3 tablespoons vegetable oil
1 cup dry red wine
3 tablespoons white malt vinegar
1/2 cinnamon stick
6-7 cloves
1 large bay leaf
Salt and pepper to taste (Note: You may not need to add salt as the octopus is naturally salty)
Method
Allow the octopus to thaw for approximately 12 hours before preparation. Rinse the octopus thoroughly and remove any remaining innards.
Combine the grated tomatoes, tomato paste, and sugar in a small bowl. Set aside.
Place the octopus in a large pan and cover it with water, ensuring it is just submerged. Do not add salt to the water. Boil the octopus with the lid on for about 30 minutes until the liquid takes on a purple hue.
Discard the water, but reserve 3 cups of the cooking liquid.
Return the pan with the octopus to medium heat. Add the chopped onions, olive oil, vegetable oil, red wine, vinegar, cinnamon, cloves, bay leaf, and the tomato mixture.
Once the mixture reaches a boil, reduce the heat to a simmer and pour in 2 cups of the reserved cooking liquid from earlier.
Simmer for approximately 1 hour until the liquid reduces and the octopus absorbs the flavors. (Keep the remaining cup of cooking liquid on standby and add it if the mixture starts to dry out.)
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