Octopus kathisto (octopus stewed with onions and wine) with village-style pasta

What is in the dish

The standard portion, before the app adjusts it to your calories.

How to make it

Boil pasta separately and top with octopus kathisto. Serve with salad and lemon.

The recipe for the whole pot: Octopus kathisto (octopus stewed with onions and wine)

4 servings · 100 minutes

• Octopus, cleaned1 kg · 1000 g
• Onions, roughly chopped2 cups · 300 g
• Dry red wine1 cup · 240 g
• Tomato purée1 heaped tablespoon · 20 g
• Vinegar⅓ cup · 80 g
• Olive oil4 tablespoons · 55 g

Seasoning: 1 cinnamon stick, 3 bay leaves, 5–6 cloves, 1 teaspoon roughly crushed pepper

1. Put the octopus in a pan without water and simmer for about 50 minutes, until it has absorbed its own juices. Let it cool a little and cut it into pieces.
2. In another pan, sauté the onions in the oil for 7–8 minutes, until caramelised.
3. Add the octopus, stir and deglaze with the wine.
4. Add the tomato purée and the spices, bring to the boil and simmer for 20 minutes.
5. Add 1 cup of hot water and cook for another 15 minutes. Add the vinegar and boil for 5 minutes, until the sauce thickens.
6. Boil the pasta separately and mix it with the octopus.

No added salt: the octopus is quite salty. The pasta is counted separately. Alcohol: about 35% remains (USDA R6, 30–40 minutes).

This recipe is based on: Mitsides, Village pasta with octopus kathisto (2025)