Oktapodi Maratho Krasato (Octopus & Fennel
Submitted by Chez
Oktapodi Maratho Krasato is a Greek braised octopus with fennel and tomatoes simmered in red wine until fork-tender. Served warm or cold as a main dish or meze.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
75 minThis Greek octopus dish is island cooking at its most primal. The octopus gets pounded on a rough stone for 20 to 30 minutes to tenderize the flesh, then braised in red wine with fennel and tomatoes until a fork slides through without resistance.
The pounding is traditional and not just for show. It breaks down the tough muscle fibers and releases a grayish liquid from the octopus. After washing, the tenderized octopus goes into a dry covered pot. No water needed. Octopus releases its own liquid and turns bright pink-red as it cooks. That’s your cue to slice it into finger-width rounds.
Onion softens in olive oil, the octopus rounds go in with a cup of dry red wine, and then fennel and tomatoes layer on top. A long, gentle simmer for 45 to 50 minutes finishes the job. The wine reduces into a rich, purple-tinged sauce.
Chef Tips
- Pound thoroughly. The full 20 to 30 minutes of beating makes the difference between rubbery and tender octopus.
- Cook in its own liquid first. Don’t add water. The octopus produces enough moisture on its own during the initial covered cook.
- Low simmer, not a boil. High heat toughens octopus. Keep it at the gentlest bubble possible.
- Serve warm or cold. Both are traditional in Greece. Cold octopus with the wine-fennel sauce makes an excellent meze platter.
Variations
- Grilled finish: After braising, grill the octopus pieces for 2 minutes per side over high heat for charred edges.
- Ouzo splash: Add 2 tablespoons ouzo with the wine for an anise flavor that echoes the fennel.
- Pasta pairing: Toss the sliced braised octopus and sauce with orzo or short pasta for a hearty Greek seafood dish.
Ingredients
Directions
Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone surface.
The octopus will feel softer and will secrete a grayish liquid after pounding.
Wash thoroughly, then drain and cook in a covered pan without adding water until the octopus turns bright pink-red and feels tender.
Using a sharp knife, cut into rounds the width of a small finger.
Heat the oil in a tsikali or any pot, add the onion, and cook until translucent and soft.
Add the round octopus slices to the onion and pour in the wine, and simmer for 15 minutes.
Put the fennel and tomatoes on top of the octopus, season with salt and pepper to taste, and give the pot a good shake to mix.
Cover and simmer until the octopus is fork-tender (approximately 45 to 50 minutes).
Serve warm or cold.
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