Octapodi Kokkinisto (Greek Octopus in Tomato Sauce) Recipe - Allrecipes.com
Octapodi Kokkinisto (Greek Octopus in Tomato Sauce) Recipe
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Octapodi Kokkinisto (Greek Octopus in Tomato Sauce)

Recipe by  

"Octopus is an incomparable treat. I love it grilled, in a salad or in tomato sauce. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Serve this dish with hand-cut french fries or with rice. Never add water; you want the octopus to cook in its own juices for best flavor."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    1 hr 30 mins


  1. Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
  2. Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.
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Reviews More Reviews

Jan 16, 2012

Thanks Diana for a great, easy to make recipe. We used frozen octopus we'd had for some time, 2 large regular onions as that was what we had in the house and I just added some chopped greek olives. It was 'out of the park' delicious We served it with whole wheat pasta, green salad & crusty panini rolls. So easy, so delicious. Left overs the next day were just as scruptious!

Aug 09, 2011

I can't wait to try this, it sounds like something I had at a party years ago. Thank you so much!


9 Ratings

May 19, 2012

Pretty good. but a bit salty. Goes nicely with rice.I would make it again.

May 13, 2014

Made it for dinner tonight. I thoroughly enjoyed it and it came out better than I had expected for something simple. I think patience was the key ingredient.

Jan 06, 2015

Seriously, EIGHT ONIONS? That's the only reason I'm giving this recipe four stars instead of five. This delicious dish definitely improves after chilling overnight and reheating. I served it over fresh homemade French fries tossed in Cavender's Greek seasoning -- that fabulous stuff in the yellow container. Like any foodie who hates to go out in -25 degree weather, I used what I had on hand. My octopus was on the small side of two pounds, so I added half a cuttle fish, peeled and cubed. I added two stems of fresh oregano with the bay leaves. The only other modification was using TWO large red onions, and not adding them until the ten minutes so they retained some texture. Absolutely fabulous!

Apr 14, 2014

It came out so good. The octopus came out tender.

Mar 26, 2013

So easy! Though I had whole baby octopus and had to look up how to clean them. Even my young children loved this. I supplemented the octopus with a cuttlefish and I bet squid would be fabulous as well.


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  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 28.8 g
  • 44%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 502 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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