Preparation Time 15 min
Cooking Time 90 min
Persons 6


Boil the octopus and cut into small pieces. Warm olive oil and sauté shallot onions until softened. Remove onions and using the same oil sauté chopped onion and garlic. Add the octopus pieces and sauté for a while. Add the wine in which you have mixed the tomato paste. Later add salt, pepper, bay leaves, and the finely chopped cherry tomatoes.  Next add water gradually and cook for 90 minutes over low heat.  Add the shallot onions after the first 30 minutes of cooking time.


Nutritional value

Octopus contains less fat than fish but remains a good source of omega-3 fats. It is high in cholesterol and contains a number of vitamins, main minerals and trace elements, such as calcium, phosphorus, zinc, selenium and iodine.


Source: Nikolaos Kontogonis


  •          octopus, cut into pieces (2 kg)
  •          1 onion, chopped into medium-sized pieces
  •          2 bay leaves
  •          2-3 garlic cloves, finely chopped
  •          a pinch of salt
  •          pepper
  •          1 glass of wine
  •          1 glass of finely chopped cherry tomatoes
  •          ½ tablespoon of tomato paste
  •          1 kg shallot onions
  •          1 glass of olive oil
  •          4 glasses of water