Introduction
Octopus Krasato is a sophisticated Greek stew where the octopus is slow-braised in a rich, velvety red wine sauce until it reaches a butter-like tenderness. The preparation often begins by simmering the octopus in its own natural juices before adding a robust dry or sweet red wine, which deeply infuses the meat and turns it a dark, mahogany hue. Aromatics such as bay leaves, whole allspice, and cinnamon are common additions that provide a warm, Mediterranean depth to the sauce, which is further thickened with a touch of tomato paste or grated fresh tomatoes. Unlike the charred and smoky grilled version, this dish is prized for its succulent, melt-in-your-mouth texture and is almost always served with plenty of crusty bread to soak up every drop of the concentrated wine reduction.
Ingredients
The Octopus
1.5 kg fresh or frozen octopus (whole)
2 to 3 tbsp red wine vinegar (for the initial simmer)
2 bay leaves
The Sauce Base
1/2 cup extra virgin olive oil
2 large red onions, thinly sliced
2 cloves garlic, minced
1 tbsp tomato paste
The Liquid and Aromatics
1 1/2 cups dry red wine (preferably a Greek variety like Agiorgitiko)
1 cinnamon stick
3 to 4 whole allspice berries (bahari)
1/2 tsp sugar
Freshly ground black pepper (salt should be added sparingly at the end)
The Process
Place the octopus in a dry pot over low heat; it will release its own liquid. Simmer until the liquid evaporates and the octopus turns pink.
Add the vinegar and bay leaves, then remove the octopus and cut it into bite sized chunks.
In the same pot, sauté the onions in olive oil until soft. Add the garlic and tomato paste, stirring for 1 minute.
Return the octopus to the pot and deglaze with the red wine.
Add the spices and enough water to just cover the meat. Cover and simmer on low for 45 to 60 minutes until the octopus is tender and the sauce has thickened into a rich glaze.
The Finishing Touches
A final drizzle of extra virgin olive oil
Served over a bed of fava (split pea puree), pasta, or with crusty bread
Garnished with fresh parsley
Preperation
Octopus: Clean a large fresh or thawed octopus and cut it into bite sized pieces, or leave the tentacles whole for a more dramatic presentation.
Wine: Measure out a generous amount of dry red wine, such as a Mavrodaphne or Agiorgitiko, to provide the deep color and acidity.
Aromatics: Finely dice the red onions and mince the garlic cloves to sauté in olive oil until they are soft and translucent.
Spices: Have a cinnamon stick, a few whole cloves, and bay leaves ready to infuse the sauce with a warm, Mediterranean aroma.
Liquid: Prepare a small amount of tomato paste and a splash of red wine vinegar to thicken the sauce and brighten the flavors during the slow simmer.
Step by Step
The Preparation: Use fresh or high quality frozen octopus. If using whole octopus, remove the beak and the ink sac. Frozen octopus is often preferred by home cooks because the freezing process naturally breaks down the muscle fibers, making the meat more tender.
The "Dry" Start: Place the octopus in a large, heavy pot without any water or oil. Cover and heat over medium-low. The octopus will release its own brining liquid and slowly "shrink" into its own juices. Simmer it for about 15 to 20 minutes until the liquid has mostly evaporated and the meat has turned a deep pink.
The Aromatics: Once the natural juices have reduced, add a generous amount of extra virgin olive oil to the pot. Stir in finely chopped red onions and a few cloves of smashed garlic. Sauté until the onions are soft and have absorbed some of the octopus flavor.
The Wine: Pour in a robust dry red wine (like Agiorgitiko or Mavrodaphne for a sweeter touch). Add a splash of red wine vinegar and a couple of bay leaves. This acidic combination is the key to breaking down the connective tissue and creating a velvety sauce.
The Simmer: Lower the heat to the minimum and cover the pot tightly. Allow the octopus to braise slowly for 1 to 1.5 hours. It is ready when a fork slides into the thickest part of the tentacle with no resistance.
The Sauce: Remove the lid during the last 15 minutes of cooking if the sauce is too thin. You want the wine to reduce until it becomes a dark, syrupy glaze that coats the octopus pieces.
The Seasoning: Season with plenty of black pepper and a pinch of dried Greek oregano. Be very cautious with salt; octopus is naturally salty from the sea, and the saltiness concentrates as the sauce reduces.
Finishing: Cut the octopus into bite-sized pieces if you haven't already. Serve it warm as a main dish over white rice or small pasta, or at room temperature as a premium meze with crusty bread.
Origin:
Aegean Islands
Diet
Gluten-Free, Dairy-Free
Equipment Needed:
Heavy-bottomed pot or Dutch oven.
Cultural History
Octopus Krasato is a sophisticated Greek dish where octopus is slow-braised in a rich red wine sauce, a method that transforms the seafood into a tender and deeply flavorful delicacy. The name "krasato" comes from the Greek word krasi, meaning wine, which serves as the primary braising liquid. The preparation begins by simmering the octopus in its own juices until it releases its natural brine, after which it is stewed with onions, garlic, and bay leaves in a combination of extra virgin olive oil and a dry, robust red wine.
To balance the acidity of the wine, the sauce often includes a hint of warmth from whole cloves, cinnamon sticks, or allspice berries, and a touch of honey or tomato paste for body and sweetness. The octopus is cooked until the liquid reduces into a dark and velvety glaze that clings to the purple-hued tentacles. Traditionally served as a centerpiece "meze" or a main course alongside crusty bread, it is also frequently paired with small pasta like ditalini (kofto makaronaki) or a smooth potato puree. This dish is a hallmark of Greek coastal cooking, showcasing a patient technique that marries the saltiness of the sea with the earthy complexity of the vineyard.
Yiayias Secret
The secret to a tender Octopus Krasato is allowing the octopus to cook in its own juices before adding any other liquids. You should place the octopus in a dry pot over low heat; it will eventually release its natural brine and turn a deep pink. This slow, initial braise ensures the meat softens without becoming rubbery or losing its characteristic ocean flavor.
The transformation happens during the second stage when you add a robust dry red wine and a hint of sweetness from a bay leaf or a single clove. The acidity of the wine breaks down the connective tissues while the sauce reduces into a thick, dark glaze that coats the tentacles. For the most authentic finish, add a splash of red wine vinegar at the very end to brighten the richness and serve it alongside small, crusty pieces of bread to capture the concentrated wine reduction.
Substitution Notes
The Octopus: Fresh or frozen octopus can be used for this dish. Frozen octopus is often preferred by home cooks because the freezing process naturally breaks down the tough muscle fibers, acting as a tenderizing substitute for the traditional method of beating it against rocks.
The Wine: Red wine is the soul of this recipe, giving the sauce its deep color and acidity. A dry red like Agiorgitiko is traditional, but any robust dry red will work. If you prefer a lighter flavor, a dry white wine can be a substitute, though it will lack the characteristic "Krasato" richness.
The Tomato: A small amount of tomato paste or grated fresh tomatoes is added to help thicken the sauce. If the tomatoes are particularly acidic, a pinch of sugar or a splash of balsamic vinegar can be used as a substitute to balance the flavors.
The Aromatics: Sautéed onions and garlic provide the flavor base. To add a classic Mediterranean warmth, a cinnamon stick and whole cloves are simmered with the octopus. If you find these spices too sweet, a bay leaf is a more savory substitute.
The Fat: High-quality extra virgin olive oil is essential for the "lathero" style of the sauce. It emulsifies with the octopus juices and wine to create a velvety glaze. A neutral oil is not a recommended substitute here, as the olive flavor is prominent in the finish.
The Liquid: No water should be added at the start, as the octopus will release its own natural juices. If the liquid reduces too quickly before the meat is tender, a small amount of vegetable broth or a bit more wine can be used to keep the pan from drying out.
The Finish: The dish is traditionally served with the sauce reduced to a thick syrup. It pairs perfectly with crusty bread or over a bed of pasta or rice. For a lighter accompaniment, a side of boiled potatoes or a simple green salad is a great substitute.
Wine Pairings
Octopus Krasato is a sophisticated Greek dish where octopus is slow-braised in a rich sauce of red wine, onions, garlic, and warm spices like cinnamon and cloves, resulting in tender meat and a deeply concentrated, savory glaze.
Red Wine (The Traditional Choice): Since the dish is cooked in red wine, pairing it with the same or a similar varietal is the most harmonious approach. A Xinomavro is the classic partner, as its high acidity and notes of sundried tomato and spice echo the braising liquid. A Medium-bodied Syrah also works beautifully, offering peppery notes and dark fruit that complement the charred edges and the earthy richness of the sauce.
White Wine: For those who prefer white, a wine with significant body and oxidative complexity is needed to stand up to the dark, wine-heavy sauce. An Oaked Assyrtiko or a White Rioja provides the weight and subtle smoky notes required to bridge the gap between the seafood and the intense braised flavors.
The Contrast: A Dry Rosé from Agiorgitiko offers a bright, red-berry profile that provides a refreshing lift to the dense, savory octopus. Its crispness and chilled temperature act as a counterpoint to the warm spices of cinnamon and clove, preventing the dish from feeling too heavy on the palate.
Storage Instructions
Refrigeration: Store Octopus Krasato in an airtight container in the refrigerator for up to 3 days. The wine-based sauce will thicken and become more gelatinous when cold due to the natural collagen in the octopus; it will return to a silky consistency once heated.
Freezing (Cooked): This dish freezes very well for up to 2 months. Ensure the octopus is completely covered by the sauce in a freezer-safe container to prevent the meat from drying out or getting freezer burn. Thaw in the refrigerator overnight before reheating.
Freezing (Unbaked): While you can freeze raw octopus for up to 6 months (which actually helps tenderize the meat by breaking down the fibers), it is not recommended to freeze the assembled "raw" dish with the wine and onions. It is better to freeze the octopus plain and prepare the krasato sauce fresh.
Reheating: Reheat gently in a small pot over medium-low heat. If the sauce has reduced too much, add a tablespoon of water or a splash of red wine to loosen it. Avoid high heat or long reheating times, as overcooking will turn the tender octopus rubbery.
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