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Curated by Argiro Barbarigou

...her unique take on Greek cuisine...

From that local clam shack on Martha's Vineyard, to the little trattoria high above Ravello on the Amalfi coast, there are certain places that embody summer in both setting and gastronomy. As many of us are unable to satisfy our wanderlust this summer, we have asked celebrated chef Argiro Barbarigou to transport us to the Greek islands with her unique take on Greek cuisine. From TV shows and cookbooks, to her Athenian restaurant Papadakis, Argiro’s passion for authentic, home-cooked dishes have made her one of the country’s most beloved and acclaimed chefs. Don’t take our word for it though, try her recipe for octopus stew with lentils and enjoy a hearty meal that will make you feel like a taverna patron, gazing out over the deep blue Aegean Sea.

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Octopus stew with lentils


SERVES: 6
COOKS IN: 10'
PREPARATION: 1 HOUR AND 30' COOKING
DIFFICULTY: EASY-PEASY

 

Ingredients

  • 1 Large octopus (~3pounds)
  • 10 medium red dried onions
  • 2 cloves garlic
  • 1 tomato (ripe red)
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup dry white wine
  • 1/2 cup cognac
  • 1 bay leaf
  • 4-5 allspice (whole)
  • 1 tbsp full of thyme honey
  • freshly ground pepper & salt
  • CRISPY FRIES
  • 5 Large Potatoes (ideal for frying)
  • Extra Virgin Olive Oil for frying
Octopus stew with lentils by Argiro Barbarigou

Method

  1. 1. Clean the octopus by removing the beak then inverting the hood and emptying it by hand. Wash and drain the octopus thoroughly.
  2. 2. Cut into 1-inch pieces.
  3. 3. Clean the onions and cut them into quarters.
  4. 5. 4. In a wide and shallow pot, heat olive oil to moderate heat and add the onions and garlic.
  5. 6. Leave the onions for 15 minutes, stirring regularly, until they turn a light golden color, soften and become translucent.
  6. 7. Add the octopus to the pot. Turn up the heat and sauté for 5 minutes, stirring frequently.8. 
  7. 8. Once the octopus changes color, add the balsamic, wine and cognac.
  8. 9. Cut a tomato into quarters and add it to the pan, also add a bay leaf, and season with salt & pepper.
  9. 10. Once it comes to a boil, lower the stove till it slowly boils.
  10. 11. Cover with a lid and simmer the octopus for about 1½ hours (Till tender – depends on the octopus). Toward the end add the honey.
  11. 12. Mix and serve hot octopus, with crushed crisp potatoes or fried potatoes.
Argiro Barbarigou