Octopus kokkinisto, a slow-simmered Greek favourite, needs just seven ingredients and no added water.<\/strong><\/p>\n Kokkinisto comes from the Greek word for red, and it describes meat or seafood braised in a tomato sauce. The same method gives us the Sunday beef stew found in many Greek homes.<\/p>\n With seafood, the result is octopus kokkinisto, also called octapodi kokkinisto. Octopus has a long history at the Greek table. According to Wikipedia<\/a>, it counts as a superb meze, especially alongside ouzo.<\/p>\n On the islands, fishermen hang octopus in the sun before grilling, as we explained in why Greeks sun-dry their catch. This braise takes a gentler route, so it suits a home kitchen.<\/p>\n Read more: Maroulosalata: The Simple Greek Lettuce Salad Ready in 15 Minutes<\/p>\n It is also a popular choice during Lent. Orthodox Christians may eat shellfish and molluscs while they fast from meat. Seafood dishes are also a tradition on Kathara Deftera, or Clean Monday. Read more about the custom on Wikipedia<\/a>.<\/p>\n This octopus kokkinisto comes from Diana Moutsopoulos, a contributor on Allrecipes. It holds 4.6 out of 5 from 15 ratings, and 27 home cooks say they have made it. Each serve has about 412 calories and 24 g of protein, according to Allrecipes. You need:<\/p>\n Australian cooks can use one 400 g tin of crushed tomatoes plus a little extra. Frozen octopus from the fish market works well too, but thaw it in the fridge overnight first.<\/p>\n Diana gives one firm rule for octapodi kokkinisto. Never add water, because the octopus should cook in its own juices for the best flavour.<\/p>\n Allrecipes lists 20 minutes of preparation and 70 minutes of cooking. So, octopus kokkinisto takes about 1 hour and 30 minutes in total.<\/p>\n Octopus kokkinisto rewards patience. Test a piece with a knife before you serve it, and give it more time if it still feels firm.<\/p>\n A heavy pot with a tight lid helps, since it holds in the juices during the first stage. Remove the bay leaves before serving.<\/p>\n Allrecipes shows seven reviews for this octopus kokkinisto. In the most helpful review, Victoria used frozen octopus, two large onions and some chopped Greek olives. She called the result \u201c\u2018out of the park\u2019 delicious\u201d<\/em> and said the leftovers were just as good.<\/p>\n Kristi Howell, however, gave four stars because of the eight onions. She used two large red onions instead and found the dish improved after a night in the fridge.<\/p>\n Ken Roberts was full of praise: \u201cBest octopus recipe I\u2019ve tried.\u201d<\/em> Nisan Vue said it beat expectations for something so simple, and added, \u201cI think patience was the key ingredient.\u201d<\/em><\/p>\n Other cooks made small changes to the octopus in tomato sauce. Anastasia Daleiden deglazed the pan with brandy, while Richard used squid instead of octopus. Olga found it a bit salty, so taste the sauce before you add all the salt.<\/p>\n Hester G. used whole baby octopus with some cuttlefish, and had to look up how to clean them. If you are unsure, ask your fishmonger to clean it for you. A first-timer, zackmania, also added garlic and halved Greek olives before the tomatoes.<\/p>\n Diana suggests serving the dish with hand-cut chips or rice. Some reviewers served it with pasta or crusty bread to soak up the sauce.<\/p>\n If you love seafood, try our white wine version or this version with short pasta. Both make a good match for a Greek salad and a glass of ouzo.<\/p>\n The full method is in the original recipe on Allrecipes<\/a>. Octopus kokkinisto also makes great leftovers, and one reviewer found it even better the next day.<\/p>\n Source: Allrecipes<\/em><\/p>\n <\/p>\n![\"Octopus](\"https:\/\/greekcitytimes.com\/wp-content\/uploads\/2026\/10\/octopus-kokkinisto-tomato-sauce-1-1.webp)
<\/source><\/picture>What is octopus kokkinisto?<\/em><\/h3>\n
Ingredients for six serves<\/em><\/h3>\n
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How to make octopus kokkinisto<\/em><\/h3>\n
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Tips from home cooks<\/em><\/h3>\n
Serving octopus kokkinisto<\/em><\/h3>\n