all posts by date — 20 February 2018

This is literally my late grandma’s recipe. One of those recipes which have no “right” quantity of each ingredient, but more of a trial-and-error approach. Either way, I did it! Feel free to add more olive oil if you’re feeling naughty.

I used frozen octopus as it’s becomes softer quicker than fresh octopus. It’s not the same with all fish and meat but it is in fact true for octopus (squid too). I got mine from Foodsaver stores (plus guaranteed bacteria extermination if you are 8 months pregnant 🙂 ).


  • Frozen octopus from Foodsaver Stores
  • 2-3 bay leaves
  • 1 tbs of black peppercorns
  • 1/2 cup red wine
  • 1/3 cup high quality olive oil (I used “Chorio” organic olive oil from Foodsaver Stores)
  • 2 slices of orange peel
  • Salt & pepper to taste
  • White or brown rice to serve


  • Boil the octopus for 20 minutes, throw away water.
  • Chop the octopus. On the stove at medium to high heat add the octopus, cover it with water (around 1 cup or more if necessary). Add all the remaining ingredients.
  • Leave it to cook for at least 1hr and 15 minutes, more if necessary. Most of the water should evaporate but some sauce should be left.
  • Serve with white or brown rice.

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proud cypriot

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