Octopus appears regularly on the Greek table. During summer, it is grilled over coals and during lent it is slowly cooked in a tomato sauce and served with pasta. As an everyday meal, octopus is sometimes baked in the oven with potatoes, oregano and wine. This dish pairs slow-cooked octopus with tender flat (or continental) green beans in a garlic and chilli infused tomato sauce. For a true taste of traditional Greek cooking, this dish demands fresh tomato and extra virgin Greek olive oil.
Braised octopus and green beans
Ingredients
- 1 kg octopus cleaned well
- 2-3 bay leaves
- ½ cup extra virgin olive oil
- 1 onion finely chopped
- 2-3 green garlic bulbs finely chopped
- 250 gr fresh tomatoes grated
- 1 glass dry white wine
- 1 kg flat green beans cleaned and trimmed
- 1 cup fresh parsley finely chopped
- Sea salt to taste
- Sofi’s chilli puree to taste
Instructions
-
Place a large pan with a heavy base on high heat. When hot add the octopus and bay leaves, cover with a lid, reduce heat and simmer for 45 minutes to one hour, or until tender. Add a splash of water while cooking, if necessary. Remove the octopus from the pot and set aside to cool.
-
Place a seperate, heavy based pot on high heat, add the extra virgin olive oil and sauté the onion and garlic until fragrant but not browned. Add the grated tomato and stir well to combine. Add the white wine and allow to simmer until the alcohol cooks off. Season with salt and chilli, simmer for another 5 minutes. Add the green beans and bring to the boil, cover, reduce heat and simmer for 20 minutes.
-
Meanwhile, cut the cooled octopus into pieces and then transfer them into the tomato and beans. Reduce the heat and simmer for a further 20-30 minutes or until the beans and octopus are very tender. Stir in the chopped parsley about 5 minutes before serving. Allow the dish to cool slightly and serve warm.
