Octopus Stifado

Octopus with Onions & Red Wine


Preparation info

  • Serves


    • Difficulty


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is a rich octopus and baby onion stew with red wine and spices. The same dish is also often made using rabbit or beef instead of the octopus (the cooking technique will vary slightly). It is important to let this dish sit for at least half an hour before serving as the onions will continue to cook in the hot casserole.


  • 1.5 kg (3 lb 5 oz) whole octopus (preferably with thick tentacles)


Cut the head off the octopus just below the eyes. Remove the beak by pushing it out through the centre of the tentacles. Cut the eyes from the head by slicing off a small round. Remove the intestines by pushing them out of the head. Rinse the head and tentacles thoroughly and cut up into chunks of about 3 cm