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Photo of Octopus stifado stew by WW

Octopus stifado stew

2
Points®
Total Time
12 hr 25 min
Prep
15 min
Cook
4 hr 5 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Rocket leaves drizzled with balsamic vinegar, plus sourdough bread.TIP: To peel eschalots easily, place in a heatproof bowl and cover with boiling water. Soak for 5 minutes then drain and peel.

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