Oktapódi Krasáto — Wine-Braised Octopus

Clean the octopus thoroughly. Remove the beak and eyes. If it is a large octopus, you can cut it into 2-3 pieces.

Heat 2 tablespoons of Greek Extra Virgin Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Add the octopus to the pot. It will release a lot of liquid. Cook, stirring occasionally, until most of the liquid has evaporated, about 15-20 minutes. The octopus will start to shrink and turn purple.

Remove the octopus from the pot and set aside. Add the remaining 2 tablespoons of olive oil to the pot. Add the finely chopped red onion and sauté until softened, about 5 minutes.

Add the minced garlic and tomato paste to the pot. Cook for 1 minute, stirring constantly, until fragrant.

Return the octopus to the pot. Pour in the red wine, bay leaves, and dried oregano. Bring to a simmer.

Reduce the heat to low, cover the pot, and braise for 60-90 minutes, or until the octopus is very tender when pierced with a fork. Check occasionally and add a splash of water if the liquid reduces too much.

Once tender, remove the octopus from the pot. If desired, you can reduce the sauce over medium-high heat until it thickens slightly. Season the sauce with salt and black pepper to taste.

Cut the octopus into serving-sized pieces. You can briefly sear these pieces in a hot pan with a little olive oil for extra char, if you like. Serve the octopus with the rich wine sauce.