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Traditionally cooked on a wooden stove


  1. Place the octopus in a pot with two bay leaves and without any water, close the pot and boil it for 50 to 60 minutes. In between we check its liquids by adding a little water if necessary and turn it once.

  2. Once it softens, cut it into portions and store its liquids.

  3. Place a pot of oil on the fire and fry the onion, add the garlic and after a minute add the octopus.

  4. Add the wine, vinegar, mavrodafni and spices.

  5. Dissolve the pulp in a glass of octopus broth and add it to the pot.

  6. Boil covered in medium rooms for half an hour

  7. Remove the lid and boil a little more until the sauce sets.

  8. Once it boils, remove it from the heat, put the lid back on and leave it for 30 minutes


1 octopus 2 kg fresh or frozen

2 onions, finely chopped

100 ml dry white wine

100 ml red wine vinegar

100 ml of extra virgin olive oil

100 ml Mavrodaphne (sweet Greek red wine)

1 tbsp tomato paste

6 cloves of garlic thinly sliced

5 bay leaves

10 black peppercorns

6 allspice grains

6 juniper berries

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