Name: Cycladic Chtapodi Krasato (Χταπόδι Κρασάτο)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings as a main, 6 as a meze
Cuisine: Greek
Ingredients: 1.2kg cleaned octopus, fresh or fully thawed; 120g yellow onion, finely sliced; 3 garlic cloves, lightly crushed; 80ml extra virgin Koroneiki olive oil; 250ml dry red wine; 30ml red wine vinegar; 2 bay leaves; 1 small cinnamon stick, optional; 1 teaspoon tomato paste; 1 teaspoon black peppercorns, lightly cracked; 1 teaspoon dried Greek oregano; 1 tablespoon chopped flat-leaf parsley, for finishing; Lemon wedges, for serving; Sea salt, only if needed at the end

Question 1

Why do you cook octopus dry before adding wine?

Accepted Answer

Cook octopus dry first so it releases its own purple-red liquor before the wine sauce is built. For Cycladic chtapodi krasato, this 20 to 25 minute covered dry simmer keeps the sauce tasting of sea and red wine instead of diluted water.

Question 2

How long does octopus need to braise in red wine?

Accepted Answer

After the 20 to 25 minute dry simmer, braise the octopus with dry red wine, red wine vinegar, bay leaves, peppercorns, and aromatics for 35 to 45 minutes over low heat. Then uncover and reduce the sauce for 10 to 15 minutes until dark and glossy.

Question 3

How do I know when red wine braised octopus is tender?

Accepted Answer

Red wine braised octopus is tender when a knife slips into the thickest part of a tentacle with only a little resistance. The sauce should be dark, glossy, and thick enough to coat a spoon after the final 10 to 15 minute uncovered reduction.

Question 4

Can I use frozen octopus for chtapodi krasato?

Accepted Answer

Yes, fully thawed frozen octopus works well for chtapodi krasato. Thaw frozen octopus slowly in the refrigerator for 24 hours, then drain and pat it dry before cooking. Freezing helps relax the octopus flesh, which makes it kinder for home cooks.

Question 5

Should I salt octopus before braising it?

Accepted Answer

Do not salt the octopus before braising because cleaned octopus carries its own salt and the red wine sauce reduces as it cooks. Taste the finished Cycladic octopus only after the sauce is glossy and concentrated. Often the finished chtapodi krasato needs no sea salt.

Question 6

Can I make Greek red wine braised octopus ahead of time?

Accepted Answer

Yes, Greek red wine braised octopus keeps beautifully in its sauce for up to 2 days in the refrigerator. Reheat it gently over low heat, uncovered, until the sauce turns glossy again, or serve the octopus at room temperature as a meze.

Ingredient	Quantity
cleaned octopus (chtapodi)fresh or fully thawed	1.2kg
yellow onionfinely sliced	120g
garlic cloveslightly crushed	3

Culinary Explorer

Cycladic Chtapodi Krasato (Χταπόδι Κρασάτο)

Ingredients

cleaned octopus (chtapodi)

yellow onion

garlic cloves

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