Octopus stifado stew
2
Points®
Total time: 12 hr 25 min • Prep: 15 min • Cook: 4 hr 5 min • Serves: 4 • Difficulty: Easy
A good splash of red wine gives this classic Greek stew a rich, dark sauce that is also great with beef and lamb.
Ingredients
Olive oil
1 tbs
Eschalot(s)
12 whole
Garlic
2 clove(s), finely chopped
Octopus
600 g, (baby), cleaned
Canned diced tomatoes
800 g, (2x400g)
Red wine
100 ml, (dry)
Dried oregano
1 tsp
Ground allspice
¼ tsp
Orange rind
1 tsp, (2cm-wide strip)
Dried bay leaf
1 whole
Cinnamon quill
1 whole
Fresh dill
1 tbs, chopped
Instructions
1
Heat oil in a large non-stick frying pan over medium heat. Add eschalots and cook, stirring, for 3 minutes or until golden. Add garlic and cook, stirring, for 1 minute. Transfer to a 4.5-litre (18-cup) slow cooker.
2
Add octopus, tomatoes, wine, oregano, allspice, rind, bay leaf and cinnamon. Cook, covered, on high for 3 hours (or low for 6 hours). Remove lid. Cook, uncovered, on high, for 1 hour (or low for 2 hours) or until octopus is tender. Serve sprinkled with dill.
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