Octopus Stew With Mavrodaphne Wine And Rosemary

Recipe Level Medium difficulty
Recipe Time 30-60 minutes
Recipe Persons Serves 4


1 pack Pescanova octopus or
1 pack Pescanova octopus tentacle
3 tbsp balsamic vinegar
1 tbsp balsamic cream
allspice grains
2 bay leaves
1 twig rosemary, for the steaming
2 tbsp fresh rosemary, finely chopped
2 garlic cloves, finely chopped
mavrodaphne wine, for the reduction
12 small onions, for stew
2 tbsp honey
2 spring onions, finely chopped
olive oil
  1. For the octopus We steam the octopus with the lid on for 25 minutes (no need to unfreeze it), along with the bay leaves, allspice and rosemary twig over low heat. When it cools off, we cut it in large chunks and toss it in a bowl.
  2. For the stew We clean the small onions and cut them crosswise at the bottom to cook faster. In a deep skillet, we warm olive oil and sauté over high heat the small onions along with the garlic until browned. We reduce with the mavrodaphne and we then add the octopus, honey and balsamic cream. We cover with boiling water and cook for 20 minutes, until the octopus softens and the sauce thickens. We finish with the spring onion and finely chopped rosemary.
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