Greek Octopus Stew with Pearl Onions (Stifado)

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

1. 1

   Prepare the Octopus: Rinse the octopus well under...: 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.

2. 2

   Sauté the Onions: In a large pot or...: 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.

3. 3

   Build the Sauce: Stir in the balsamic vinegar,...: 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.

4. 4

   Simmer the Stew: Add the chopped octopus to...: 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.

5. 5

   Serve: Remove the bay leaves and allspice berries....: Serve: Remove the bay leaves and allspice berries. Serve warm with crusty bread, rice, or over mashed potatoes. Enjoy!