Oktapodi Krasato | The Foodie Pilgrim

By John, 28 July, 2013

Region

Description

Oktapodi Krasato This traditional Greek recipe is easy to prepare, and easy to prepare badly. The key is technique and patience.

You can save yourself some trouble by using baby octopus, but the big ones are flavorful and worth the effort and time.

I served this as the cornerstone of Richmond's Greek Birthday but I had plenty of leftovers that I brought to work for lunch. You'd be surprised how many people tried it, and more surprised at the number who came back for seconds!

Be sure to read Octopus before attempting this recipe.

Yield

12 Servings

Preparation time

5 hours

Ingredients

1 Octopus (mine was about 8 lb)

1⁄4 c Olive oil

2 Onion (chopped)

6 Bay Leaf

4 Tomato (plum, chopped)

2 T Oregano, Dried

2 T Parsley, Flat-Leaf (chopped)

3 c Red Wine (dry - I like Montepulciano d'Abbruzzo)

Instructions

Thaw and prepare the Octopus as described on that page.
Cook the onions in the olive oil until soft. Add the onions, the octopus and all other ingredients to a slow cooker and cook on low for 4 hours. The long, slow cooking is necessary to keep it from becoming tough.
When the cooking is done, ladle out some of the winey juices and boil it down by about 50% or even by 2/3. Adjust the seasoning.
Serve hot over rice or with crusty bread.

Notes

I got the octopus frozen at the Mekong Market on South Main Street in Worcester. I have also found it from time to time at D'Errico's on Shrewsbury Street in Worcester. In both cases it has been sold cleaned and frozen.