Oktapodhi Krasato (Octopus in Wine) is a traditional Cypriot recipe for a classic hot dish of octopus in wine that is traditionally served as a hot mezze to accompany drinks. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Octopus in Wine (Oktapodhi Krasato).
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This is another classic zesti mezedhes (hot mezze) dish from Cyprus. Typically this is served in tavernas to accompany drinks.
Ingredients
1 octopus (between 1 and 2kg)
250ml olive oil
250ml dry red wine
1 cinnamon stick
3 garlic cloves
salt and freshly-ground black pepper, to taste
Method:
Set the octopus on a hard surface and beat with a meat mallet until the flesh is white and the tentacles are swollen (this tenderizes the meat).
Using a sharp knife remove the eyes, beak and intestines (if there is an ink sac, reserve this). Cut the octopus into 5cm long pieces and place in a saucepan. Cook over low heat (there is no need to add water, the octopus' own juices will be enough) until the octopus exudes its liquid and most of this has evaporated away (about 20 minutes).
Now add the wine, olive oil and the spices. Cover the pan and continue cooking over low heat for about 60 minutes, or until the octopus flesh is very tender. When the stock has reduced add 400ml water. The dish is ready when the sauce has reduced and is thick.
This can be served hot or cold as a mezze, it is also served as a main dish, accompanied by rice pilaff.
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