Octopus Krassato (Χταποδι κρασατο)


In case you haven’t noticed, I’ve changed the name of my blog a bit. I’m still the Kalofagas (Greek gourmet) and I’ll still be sharing dishes I adore and and enjoy.

The White Rice Couple recently made my Dolmades (with great success) and they introduced my blog as “Greek food & beyond”. I liked that. I’m stealing that!

I think this tag is more reflective of what I’m trying to do here at Kalofagas. I’ll continue to showcase Greek and Greek inspired dishes, dishes that would be appreciated by Greeks and, introduce and experiment with cuisines that are out of my traditional realm.

Today, we’re back home – Greece. I found some more decent octopus at the market and my mom told me about a simple recipe that she learned from her brother’s brother-in-law.

This octopus Krassato comes courtesy of Clerhos. My mom’s older brother is Dimitris. Dimitris is married to Elly and Elly has a sister name Soula. Soula was married to Clerhos.

Sadly, cancer claimed the life of Clerhos and as Billy Joel sang, “Only the good die young”. I’m pleased that this dish came from Clerhos. He was born & raised on a small fishing town in northern Greece and to this day I enjoy taking swims in his beautiful town. I remember eating sun-dried olives (Throumpes) from his mom for the first time and, going to the town’s bakery to take our meal for baking in the only oven in town.

For those that love octopus but wanna try their hand at it, this easy recipe. Once again, it’s simply braised with a cork and it’s own liquid, deglazed then reduced with a red wine reduction and finished off with olive oil and Greek oregano.

Octopus Krassato….simply delicious!

Octopus Krassato (Χταποδι κρασατο)

1 whole octopus, (fresh or thawed from frozen) ink sac & beak removed
1 cork

1/2 cup red wine

1/3 cup extra-virgin olive oil
dried Greek oregano

ground black pepper

wedges of lemon

  1. Place your octopus in a pot with just one wine cork. Cover and heat up on high heat. The octopus will release it’s own braising liquid. Lower the heat to medium low and braise for 60-90 minutes (or until fork tender).
  2. Drain the octopus stock (reserve as a good seafood stock) and deglaze the pot with the red wine for 5-7 minutes on medium heat.
  3. Add your olive oil and simmer for another 5 minutes for the oil to heat through.
  4. Serve with a topping of dried Greek oregano, black pepper, lemon wedges and crusty bread.

© 2008 – 2010,
Peter Minakis

. All rights reserved.

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35 Comments for “Octopus Krassato (Χταποδι κρασατο)”

Judy @ No Fear Entertaining

says:

Oh Peter now that recipe sounds like one I can do. Frozen octopus would be okay?

I like the new name! Fits perfectly!

Bellini Valli

says:

I like the new name of your blog, I think it reflects your passion for Greek cuisne and your journey into gastronomy altogether.I still can’t get over this method of cooking the octopus….sounds simple and flavourful.

Cakelaw

says:

Another great way with octopus – although I think I’ll go for the frozen version, as those fresh beasties with bits intact kind of scare me!

RecipeGirl

says:

Oh my dear Peter, you are terribly brave to be cooking up octopus that… well… LOOKS like octopus! I believe I’d enjoy the flavor for sure, but I’m not sure I could cook it up!

Psychgrad

says:

Greek food & beyond – good name.

I saw some octopus in the market today and it made me think about your more recent posts.

Mallow

says:

Great new name! Beautiful dish. But I’ve never tried octopus. I wouldn’t even know where to find it!

White On Rice Couple

says:

Oh you can “steal”all you want Peter! You and other Greek food blogs have gotten us to explore the Grecian culinary seas. With the help of Pixie’s vine leaves, we’re on our way to experiment with many more. Thanks for your inspiration! We look forward to the new recipes on your blog!
BTW- we’re finally showing our mugs!!! (in a few more days) :)

glamah16

says:

So simple and yet so good. I have not seen fresh octopus here in the stores. Will be on a mission to find some .

Ferdzy

says:

O-oh, more octopus! It looks so good! I have to say I think it’s kind of funny that your fast consists of all sorts of seafood which I consider a luxury…!

Nina's Kitchen (Nina Timm)

says:

We’re off to our beach house for the Easter, guess what I’m going to look for in the rock pools? Great recipe.

Nina's Kitchen (Nina Timm)

says:

We’re off to our beach house for the Easter, guess what I’m going to look for in the rock pools? Great recipe.

Nina's Kitchen (Nina Timm)

says:

We’re off to our beach house for the Easter, guess what I’m going to look for in the rock pools? Great recipe.

Nina's Kitchen (Nina Timm)

says:

We’re off to our beach house for the Easter, guess what I’m going to look for in the rock pools? Great recipe.

Nina's Kitchen (Nina Timm)

says:

We’re off to our beach house for the Easter, guess what I’m going to look for in the rock pools? Great recipe.

Nina's Kitchen (Nina Timm)

says:

We’re off to our beach house for the Easter, guess what I’m going to look for in the rock pools? Great recipe.

Nina's Kitchen (Nina Timm)

says:

We’re off to our beach house for the Easter, guess what I’m going to look for in the rock pools? Great recipe.

Nina's Kitchen (Nina Timm)

says:

We’re off to our beach house for the Easter, guess what I’m going to look for in the rock pools? Great recipe.

Nina's Kitchen (Nina Timm)

says:

We’re off to our beach house for the Easter, guess what I’m going to look for in the rock pools? Great recipe.

Sam Sotiropoulos

says:

Peter, that octopus looks so good I wish I could just reach into the screen and snatch up a few pieces! Yum!!!

The name change definitely better describes your blog. And speaking of blog names, I noticed you’ve linked me as “Sam’s Greek Food”, would you mind using my own blog title “Greek Food – Recipes and Reflections”?

Thanks!

ruthEbabes

says:

Hey,

Anytime I’ve had octopus it’s always been from a restaurant, but never been great, usually either undercooked or way too overcooked. this dish looks perfect! i’d love to try some so I know what i should expect next time i order!!!

Ruth

Pixie

says:

Oh, I do adore this one Pete! Am starring it and hope to give it a try in the very near future. YUM!

Life in Recipes

says:

Peter, just found you via WOR Couple, and am so glad I did! Your octopus looks amazing – I never knew the critter braised in it’s own liquid. Thanks so much for the pointers. I must now give it a go.

Everything on your site is tempting.

Peter M

says:

Judy, frozen octopus is quite fine and the quality these days is very good.

Val, it’s the next best thing to beating the heck out of the octopus at the limani.

Cake, frozen octopus is just fine ( I use it).

Lori, it’s too easy to NOT try and cook it.

Pysch, next time grab an octopus and give it a go.

Mallow, ask your fish monger.

White rice duo, you’re in Cali, surely there are vine leaves there(fresh and jarred) and Thank you again for the name idea.

Glam, usually it’s found frozen, perfectly fine product.

Kalyn, I do too!

Ferdzy, I’m fasting – not starving!

Nina, I used to lay a pipe in the sea in Greece to catch octopus. They loved hiding in there, I loved catching them!

Sam, you’ll love the tenderness of the octapus.

Ruth, it should be nothing less than tender but not mushy.

Pixie, my recipe line is open should you need any help.

Life in Recipes…welcome…and thank you for your kind words.

Ben

says:

I am not a big fan of octopus, but this recipe is worth a try. Easy and good looking, just like I like my food. Hehehe

Happy Easter!

Laurie Constantino

says:

Yep, this is pretty much how we do it. Knowing how delicious your tender octopus is, sure wish I were dining at your table!

Heather

says:

Gorgeous! You left the purple skin, and it wasn’t tough? I am loving octopus right now, I’ll have to try your recipe out too. :)

Peter M

says:

Heather, how do they say “F-U” in California?

Trust me! Of course it was tender…chuck those cans of octopus NOW!

Núria

says:

I’m waiting for fresh octopus to perform a galician fantabulous recipe… just wait and see!

aforkfulofspaghetti

says:

I prefer the chopped-up version! As much as I love octopus, the full length version looks kinda gross… I know, ignore me. I’m just being a big girl’s blouse. ;)