Greek Octopus & Pearl Onion Stew (Stifado)

Get the recipe here: https://www.dimitrasdishes.com/greek-octopus-stew-with-pearl-onions-stifado/

How to Clean Octopus: https://youtu.be/RXdswwXjjr4?si=XEX5rNB0_tkj2lYu

Ingredients

3-4 pounds whole octopus
1/4 cup olive oil
2 pounds frozen pearl onions or fresh shallots
2 tablespoons balsamic vinegar
4 garlic cloves, grated
2 tablespoons tomato paste
1-2 tablespoons honey
1 cup crushed tomatoes
2 bay leaves
salt, to taste
1/2 teaspoon freshly cracked black pepper or to taste
5 all spice berries
Instructions

Prepare the Octopus: Rinse the octopus well under cold water. If it hasn’t been cleaned, remove the beak and internal organs. (see video) Place the octopus in a large pot over medium heat and cook uncovered for about 10-15 minutes, until it releases its own liquid. Once tender, transfer it to a cutting board and cut into bite-sized pieces. Set aside.
Sauté the Onions: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the pearl onions and sauté until they begin to caramelize, about 5-7 minutes. Transfer them to a plate.
Build the Sauce: Stir in the balsamic vinegar, garlic, and tomato paste. Cook for 1-2 minutes until fragrant. Then, add the honey, crushed tomatoes, bay leaves, salt, black pepper, and allspice berries. Stir well to combine.
Simmer the Stew: Add the chopped octopus to the pot and stir to coat in the sauce. Reduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally, until the octopus is tender and the flavors have melded together. Return the shallots to the pot and simmer for an additional 10 minutes.
Serve: Remove the bay leaves and allspice berries. Serve warm with crusty bread, rice, or over mashed potatoes. Enjoy!
Notes
Octopus Cooking Tip: Octopus releases a lot of liquid when cooked, so there is no need to add water while pre-cooking it.
Pearl Onion Substitution: If you can’t find pearl onions, use peeled and quartered shallots.
Sweetness Level: Adjust the honey based on your preference—start with 1 tablespoon and add more if needed.
Make-Ahead & Freezing: This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months—just thaw and reheat gently on the stovetop.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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