Tender octopus simmered with juicy pearl onions in a warm, comforting, spiced tomato sauce!
This Htapodi Stifado, or Greek Octopus Stew, is a rich, flavorful dish where tender octopus is slowly simmered in a fragrant tomato-based sauce with pearl onions, warm spices, and a touch of honey. This traditional Greek recipe is packed with deep, comforting flavors and is perfect served with crusty bread or over a bed of rice. It’s an easy yet impressive dish that brings the taste of the Mediterranean right to your table!
If you’ve never cooked octopus before, watch my video and follow my instructions. It will come out so soft, tender, juicy, and delicious, and you’ll be shocked at how simple it is to make. The stew thickens as it cooks, and the octopus and onions get so tender. It’s so hearty and warm. I can’t wait for you to try it!
Why is this stew so amazing?
Tender, caramelized pearl onions
Soft, tender octopus
Rich, savory, sweet, warm
Thick, hearty tomato sauce.
What do I need for this stew?
Whole octopus -I buy mine already cleaned and frozen at the supermarket. If it’s not already cleaned, you’ll have a little more work to do. Watch this video for instructions on how to clean it. Octopus releases a lot of liquid when cooked, so there is no need to add a lot of water while pre-cooking it.
Olive oil -I use lots of it to saute the pearl onions because it caramelizes them so nicely and adds a ton of richness.
Frozen pearl onions -If you can’t find pearl onions, use peeled and quartered shallots.
Balsamic vinegar -I love using this because of the deep, tangy flavor, but you can use red wine or even white vinegar.
Garlic cloves -grated or minced warmed through to enhance the pearl onion and season the tomato sauce.
Tomato paste -use a great quality paste to add concentrated savory tomato sweetness and thicken the sauce.
Honey -Adjust the honey based on your preference—start with 1 tablespoon and add more if needed. It balances the acidity of the tomatoes.
Crushed tomatoes -or tomato sauce. You can get a good canned version or quickly crush or puree tomatoes yourself.
Bay leaves -add subtle, rich, savory herbiness to the sauce.
Salt & freshly cracked black pepper -season the sauce to your liking with this duo.
Allspice berries -add a touch of deep, warm sweetness similar to a blend of clove, cinnamon, and nutmeg.
What’s the best way to prepare the octopus?
Rinse the octopus well under cold water. If it hasn’t been cleaned, remove the beak and internal organs. I show you exactly how in my video. Place the octopus in a large pot with a bit of water and two tablespoons of vinegar over medium heat and cook covered for about 30-35 minutes until it releases its own liquid. Once tender, transfer it to a cutting board and cut it into bite-sized pieces. Set aside.
How long do I saute the onions?
Heat the olive oil over medium heat in a large pot or Dutch oven. Add the pearl onions and sauté until they begin to caramelize, about 5-7 minutes. Transfer them to a plate.
How do I build the sauce?
Stir in the balsamic vinegar, garlic, and tomato paste. Cook for 1-2 minutes until fragrant. Then, add the honey, crushed tomatoes, bay leaves, salt, black pepper, and allspice berries. Stir well to combine.
How long do I simmer the stew?
Add the chopped octopus to the pot and stir to coat in the sauce. Reduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally, until the octopus is tender and the flavors have melded together. Return the shallots to the pot and simmer for an additional 10 minutes.
What’s the best way to serve Octopus stew?
Remove the bay leaves and allspice berries. Serve warm with crusty bread, rice, or over mashed potatoes. Enjoy!
Can I make this ahead and freeze?
This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months—just thaw and reheat gently on the stovetop.
Do you have more Stifado recipes?
Stifado: Greek Beef Stew with Shallots
Roasted Cod with Pearl Onions Stifado
Lamb Stifado in the Instant Pot: Lamb & Shallot Stew
Greek Stifado Bean Stew: Giant Beans with Shallots
Kotopoulo Stifado: Greek Chicken & Shallots Stew
Watch the Video here:
Greek Octopus Stew with Pearl Onions (Stifado)
This Htapodi Stifado, or Greek Octopus Stew, is a rich, flavorful dish where tender octopus is slowly simmered in a fragrant tomato-based sauce with pearl onions, warm spices, and a touch of honey. This traditional Greek recipe is packed with deep, comforting flavors and is perfect served with crusty bread or over a bed of rice. It’s an easy yet impressive dish that brings the taste of the Mediterranean right to your table!
Ingredients
- 3-4 pounds whole octopus
- 1/4 cup olive oil
- 2 pounds frozen pearl onions or fresh shallots
- 2 tablespoons balsamic vinegar
- 4 garlic cloves, grated
- 2 tablespoons tomato paste
- 1-2 tablespoons honey
- 1 cup crushed tomatoes
- 2 bay leaves
- salt, to taste
- 1/2 teaspoon freshly cracked black pepper or to taste
- 5 all spice berries
Instructions
Notes
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Can I substitute something else for the octopus? They are highly intelligent creatures and I refuse to eat them.
I would love to make this recipe with pasta
That would be delicious! You can swap out the pearl onions for pasta or keep both for extra texture. A **short pasta like orzo, ditalini, or even small penne** would soak up all that rich, flavorful sauce beautifully.
To do this:
– **Parboil the pasta separately** (cook it about 2 minutes less than the package says).
– Stir it into the stew at the end and let it finish cooking in the sauce, so it absorbs all those amazing flavors.
– If needed, add a splash of hot water or broth to loosen the sauce a bit.
Let me know how it turns out! 😊
Looks and sounds great! Perfect for lent. Will try it soon
Absolutely! A great addition to a Lenten menu. Hope you enjoy it when you try it! 😊