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Honey Glazed Octopus

Honey Glazed Octopus

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1.5 kg cleaned Octopus from one of the Blue Island Fish Markets
10 medium size onions (preferably red)
1 clove garlic
1 ‏ripe red tomato
1/2 cup olive oil
1/2 cup balsamic vinegar
1/2 cup sweet red wine
1/2 cup brandy
1 ‏bay leaf
4-5 allspice seeds
1 tablespoon thyme honey
Freshly ground pepper
6 Potatoes
Olive oil for frying

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Honey Glazed Octopus

  • Main Course
Cooking Methods:
  • Portions: 3
  • Μέτρια




Ask at one of the Blue Island Fish Markets for the octopus to be cleaned and cut into large pieces.

Wash and drain the octopus well.

Peel the onions and score them crosswise.

In a wide and shallow saucepan, heat the olive oil over a medium heat and add the onions and garlic. Leave the onions for 10 minutes, stirring regularly, until they become slightly golden, soft and transparent.

Add the octopus to the pan. Turn up the heat and sauté for 5 minutes, stirring regularly. When the octopus changes colour, add the balsamic vinegar, wine and brandy.

Score the tomato crosswise, add it along with the bay leaf, allspice, honey and plenty of ground pepper. Lower the heat as soon as it comes to the boil.

Cover and simmer the octopus for about 1½ hours. Stir and serve the octopus hot, with crispy potato slices or chips (French fries).

While being cooked, the octopus will let out a lot of fluid and fill the pan with juice. There’s nothing to worry about. Boiling makes this sauce thicken and is very tasty.

Bon appétit!



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