Greek Recipes

Greek and Cypriot recipes

Octapodi Krasato (Octopus in Wine Sauce)


  • 1 Octopus about 1200g
  • 1 1/2 kilo of very small onions
  • 1 cup of olive oil
  • 1/4 cup of wine vinegar
  • 1 cup of red dry wine
  • 1 tbsp of tomato paste
  • 3-4 bay leaves
  • 1 tsp of sugar
  • 1 cinnamon stick
  • 1/4 of orange peel
  • 1/2 tsp of salt
  • 6-7 pepper corn
(Htapodi krasato) and Lemon Potatoes

(Htapodi krasato) and Lemon Potatoes


  • Place the onions in a frying pan with some oil and a little bit of water and fry them a little bit to shrivel. We do not sauté the onions.
  • Boil the octopus for 10 minutes to remove as they say the sea smell
  • Cut the head off and the tentacles.
  • Pour 6-7 tbsp of olive oil in a pan and sauté the octopus pieces for about 10 minutes.
  • Place the onions and the content of the frying pan in the pot with the octopus.
  • Allow it a few minutes until it starts boiling.
  • Add the wine vinegar, the red dry wine, bay leaves, tomato paste diluted in some hot water, cinnamon stick, salt and pepper to taste, sugar, orange peel and some hot water, enough to cover all ingredients.
  • Lower the heat, cover the pot and cook for about 1 hour.
  • When the octopus is cooked there shouldn’t be too mush sauce left in the pot.
  • If after the food is cooked and there is still a lot of sauce left in the pot, just remove the cover and simmer for another 10-15 minutes on low heat for the liquid to evaporate.
  • Place the octopus with all what is left in the pot into a patter and serve.
  • Octapodi Krasato (Octopus in Wine Sauce) is served hot as the main meal accompanied with some Lemon Potatoes and Greek Salad.
  • Octapodi Krasato (Octopus in Wine Sauce) can also be served as an appetizer among other with some Greek Wine, Ouzo or Tsipouro.

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