Wine Braised Octopus

Tender octopus slowly simmered and finished in Gratsi Red Wine, cinnamon, and bay leaves.

By Christiana Papadopoulou

@christianapa_

June 29, 2026

By Christiana Papadopoulou

Ingredients

1

octopus
1

cup Gratsi Red Wine
3-4

cinnamon sticks
8-10

bay leaves
1

tbsp balsamic vinegar
2-3

tbsp olive oil

Instructions

TOTAL TIME

1 hour and a half

4-6 servings

Tender octopus slowly simmered and finished in red wine, cinnamon, and bay leaves. This Greek Cypriot dish is aromatic and packed with flavour, with the wine reducing into a glossy sauce that coats every piece of octopus. Perfect served with crusty bread, potatoes, or a simple village salad.

An elderly man with gray hair, wearing a striped shirt, cooks at a small kitchen stove, stirring a pot. Various kitchen items and condiments are on the counter and shelves around him.

A stainless steel pot filled with raw octopus tentacles submerged in water is placed in a kitchen sink. A red plastic lid and a green item are nearby. The sink has some water and food residue visible.

STEP 1

Rinse the octopus thoroughly under cold water and cut it into large pieces that will fit comfortably in a pot.

STEP 2

Place the octopus in a large pot and add enough water to cover it. Add half of the bay leaves and bring to a boil over medium heat (the bay leaves help infuse the octopus with aromatic flavor and reduce the overly “seafood” smell).

A pot on a stovetop contains chopped squid, garlic cloves, and bay leaves cooking together. The kitchen counter and tiled wall are visible in the background.

A pot on a stove contains chopped octopus simmering in a bubbling liquid with herbs and spices visible, such as bay leaf and cinnamon stick.

STEP 3

As the octopus cooks, foam will rise to the surface. Skim off the foam regularly with a spoon.

STEP 4

Reduce the heat and simmer until the octopus is tender and a fork easily pierces the thickest part, about 30–45 minutes depending on its size. Drain the octopus and allow it to cool slightly. Cut it into bite-sized pieces.

Chopped pieces of octopus and a few bay leaves on a cutting board with a knife, placed on a kitchen sink. A pink cloth is on the right side of the sink.

STEP 5

Heat the olive oil in a large pot or deep pan over medium-low heat. Add the octopus, cinnamon sticks, and the remaining bay leaves. Cook for 2–3 minutes, stirring occasionally, until fragrant.

A hand pours a dark liquid, likely balsamic vinegar or soy sauce, from a bottle into a pot of chopped meat cooking on a stovetop. A pot with a lid sits on another burner nearby.

A person uses a fork to cook octopus tentacles in a pot of simmering liquid on a stovetop in a tiled kitchen. Steam rises from the pot.

STEP 6

Pour in the Gratsi Red Wine and cook until it reduces and lightly coats the octopus, about 10 minutes. Add the balsamic vinegar and simmer for another 2–3 minutes.