← All recipes
Greek · Main
Braised Octopus with Olives
A Lesvos-style octopus stew: arms braised low in their own juices with fennel, star anise and wine, then joined by glazed pearl onions and blistered cherry tomatoes flamed with ouzo, balsamic and honey, and a handful of olives.
- YieldServes 4 to 8
- Hands-on1 h
- Total2 h 13 min
- Difficulty
Ingredients
- 900 gsmall white onions, pearl or cipollini size
- 1.8 kgoctopus, cleaned, cut into 8 arms
- 90 mlextra-virgin Greek olive oil, plus more to serve
- 1medium red onion, very finely chopped
- 1medium fennel bulb, very finely chopped
- 4 clovesgarlic, minced, divided in two
- 1star anise pod
- 3 leavesbay leaves
- ½ tspwhole black peppercorns
- 5 sprigsfresh thyme, whole sprigs
- 120 mlwhite wine
- 1 tbspgood-quality tomato paste
- to tastesalt and freshly ground black pepper
- 290 gcherry or teardrop tomatoes, left whole
- 1 tspfresh thyme, leaves chopped
- 60 mlouzo
- 2 tbspGreek balsamic vinegar
- 1 tbspGreek honey or petimezi (grape molasses)
- 230 gpitted Greek black or green olives, rinsed
- 25 gfresh parsley, leaves chopped
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.