Χταπόδι καθιστό (κρασάτο). Πηγή: Στάλω Λαζάρου.
In this local variation of the octopus in wine recipe, the olive oil, wine, vinegar, cumin, spices and various herbs blend together in a very tasty sauce that makes the octopus a special mezé.
Name - Recipe
Χταπόδι καθιστό/κρασάτο. The recipe originates from the occupied Limnia in Famagusta district.
1 kg of large octopus, cleaned
1 glass of olive oil
1 glass of red wine, dry
40ml vinegar
40ml Commandaria
2 cinnamon sticks
2-3 cloves
3 bay leaves
1 tsp black peppercorns
Salt
Wash the octopus well and boil it in a pot until its water evaporates. Add the olive oil, wine, vinegar and commandaria, then add the spices. Cook the octopus over high heat until it comes to a boil, and then lower the heat and let it simmer for about 1 hour, until the sauce has reduced. Remove from the heat and place in a cool place until you are ready to serve. (Natalia Athanasopoulou, Cooking Cypriot food 2012-2013)
Boiling.
Simmering.
This octopus is served with any of rice, potatoes, pasta, pilaf etc. The dish can be stored for several days, since the ingredients it contains act as natural preservatives (Natalia Athanasopoulou, Cooking Cypriot food 2012-2013).
In the link below you can watch a video of the recipe: https://vimeo.com/31014678
Additional information and bibliography
Recording: Natalia Athanasopoulou (13 years old, student of Ipsonas High School) from the narration of Nicolas Temene (65 years old, Oroklini) see Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroulla Hadjittofi), unpublished data.
Petroulla Hadjittofi
Χταπόδι καθιστό, στην κατσαρόλα. Πηγή: Στάλω Λαζάρου.
Χταπόδι καθιστό. Πηγή: Στάλω Λαζάρου.
Χταπόδι καθιστό, σερβιρισμένο σε πιάτο. Πηγή: Στάλω Λαζάρου.
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