🇬🇷 Greece · Food
Htapodi Krasato: Greek Octopus in Red Wine Sauce
By eatmundo · July 8, 2026
🇬🇷 GRIndulge in the rich, deep flavors of Htapodi Krasato, a classic Greek dish featuring tender octopus slow-cooked in a savory red wine and tomato sauce with aromatic herbs and spices. Perfect as a hearty meze or a satisfying main course, this dish brings the essence of the Greek islands to your table.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the octopus: If frozen, thaw it. If fresh, clean thoroughly, removing beak and eyes. Place 1 kg (2.2 lbs) of octopus in a large pot with 1/4 cup (60 ml) red wine vinegar and no added water. Cover and cook over medium-low heat for 45-60 minutes, or until tender but still firm to the bite. The octopus will release its own liquid. Drain and cut into large pieces (about 2-3 cm or 1 inch).
- 2
Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons (45 ml) olive oil over medium heat. Add 1 large chopped onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally.
- 3
Build the sauce base: Add 3 cloves of minced garlic to the pot and cook for another minute until fragrant, being careful not to let it brown, which can make it bitter. Stir in 2 tablespoons (30g) tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
- 4
Deglaze and simmer: Pour in 1 cup (240 ml) dry red wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the cooked octopus pieces, 1 bay leaf, 1/2 teaspoon dried oregano, and 5-6 black peppercorns.
- 5
Finish cooking: Reduce heat to low, cover the pot, and simmer gently for 30-45 minutes, or until the sauce has thickened slightly and the flavors have melded beautifully. The octopus should be very tender.
- 6
Season and serve: Taste and adjust seasoning with salt and freshly ground black pepper as needed. A final drizzle of extra virgin olive oil before serving enhances the dish. Serve warm with crusty bread, rice, or pasta.
Frequently Asked Questions
What kind of octopus should I use for Htapodi Krasato?+
It's best to use a medium-sized fresh or good quality frozen octopus, around 1-1.5 kg, as it tends to be more tender. If using fresh, ensure it's properly cleaned to remove the ink sac, beak, and eyes.
Why cook the octopus in its own liquid and vinegar?+
Cooking octopus in its own juices with a splash of vinegar, without additional water, helps to tenderize it perfectly. This method concentrates its natural flavor and prevents it from becoming watery, resulting in a richer taste.
Can I prepare Htapodi Krasato ahead of time?+
Yes, Htapodi Krasato often tastes even better the next day as the flavors have more time to deepen and meld. Store it in an airtight container in the refrigerator for up to 3 days, and gently reheat it on the stovetop.
What is the best way to serve Htapodi Krasato?+
This dish is wonderfully versatile. Serve it as a hearty meze with crusty bread for dipping into the delicious sauce, or as a satisfying main course alongside a simple rice pilaf, mashed potatoes, or even short pasta like orzo.
🇬🇷 GRMundo Match
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