Χταπόδι Στιφάδο - Pantelis Soteriou │PSFS Food│

Ingredients

• 1 kg octopus, cleaned and cut into pieces
• 1/4 cup olive oil
• 2 onions, finely chopped
• 2 cloves of garlic, minced
• 1 cup red wine
• 1 can (400g) diced tomatoes
• 2 bay leaves
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until softened and translucent.
• Increase the heat to high, add the octopus pieces, and sauté until they change colour.
• Pour in the red wine and allow it to simmer for a few minutes until the alcohol evaporates.
• Add the diced tomatoes, bay leaves, oregano, salt, and pepper. Stir well.
• Reduce the heat to low, cover, and let it simmer for 1 to 1.5 hours, or until the octopus is tender.
• Check the seasoning and adjust if necessary. Remove the bay leaves.
• Serve hot, garnished with fresh parsley. This dish pairs well with crusty bread or over rice.