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Mediterranean Octopus Stew f

Mediterranean Octopus Stew

One pot traditional octopus stew with elbow macaroni pasta cooked in the sauce. An easy and low-fat recipe full of flavor!
Course Main Course
Cuisine Greek, Mediterranean
Keyword Octopus, pasta, recipe, stew
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 -6
Author The Hungry Bites


  • 2 1/2 pounds (1.1 Kg) octopus cut in chunks
  • 1 large onion, chopped
  • 1/4 cup olive oil
  • 1 cup white or rose dry wine
  • 1 can pureed tomatoes or 2 cups fresh tomatoes, peeled and blended
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • Salt and pepper to taste
  • 2 teaspoons sweet paprika
  • 1 teaspoon sugar, optional
  • A few drops Tabasco sauce, optional
  • 5 cups hot water
  • 1 pound elbow macaroni


  1. Transfer the olive oil and the chopped onion to a large pot and place over medium/high heat.

    When the onion is soft and translucent add the octopus, the bay leaves, the allspice, the cloves, the paprika, the pepper, the sugar, and the Tabasco (if using). Octopus will water out. Stir and cook until all of the water is evaporated and octopus starts to brown.

  2. Add the tomato paste, stir for a few seconds and then add the wine. Wait until all of the alcohol is evaporated and add the tomato puree, cover the pot and simmer over low heat until the octopus is tender (time will depend on the octopus, usually it takes 30-50 minutes). Check from time to time to see if you need to add a splash of water.

  3. When the octopus is tender, add 5 cups hot water and salt (you’ll have to taste the cooking liquid to determine how much salt you’ll need).

    Bring to a boil and add the elbow macaroni. Reduce heat to low and cook stirring occasionally for 10-12 minutes until pasta is done. There should be some liquids left. If not, add a bit of water.

  4. Serve immediately. Eat!