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Step by Step Instructions
  • Step 1: Prepare the octopus. Place the octopus in a saucepan with 1 glass of water and the vinegar. Let it boil on low heat for about 40 minutes, until very tender. Remove the octopus from the saucepan and wait for it to cool a bit, before you can cut it.
  • Step 2: When the octopus is not so hot anymore, cut it into large pieces. Heat the olive oil in a small saucepan. Add the onion and sauté for 5 minutes until soft. After that, place the octopus and potatoes in the saucepan and sauté for another 10 minutes, until light brown.
  • Step 3: Finally, mix in the grated tomatoes, tomato paste, salt, pepper, sugar, paprika, cayenne pepper, anise, bay leaves and 2 glasses of water, until the food is covered. Cook on medium heat for about 45 minutes, until the potatoes and octopus are done and the sauce thickens.
  • Step 4: It is served hot, together with lasagne chips with paprika.
Ingredient List
  • 1 large onion (finely chopped)
  • 1Kg octopus
  • 4 large potatoes (quartered)
  • 100g large onion (finely chopped)
  • 200ml extra virgin olive oil
  • 3 fresh tomatoes (grated)
  • 1tbsp tomato paste
  • salt
  • ground black pepper
  • 1tsp sugar
  • 1tsp cayenne pepper
  • 1tbsp paprika
  • 1tbsp anise (crushed)
  • 2 bay leaves
  • 200g lasagne chips with paprika

Fish recipe from Corfu (mpourdeto)- octopus combined with lasagne chips with paprika

  • Cooking
  • 4
"Mpourdeto" is the most famous fish recipe of Corfu island. What we recommend here is a variation of the traditional recipe: we use octopus to make a spicy wine mezé.
Product Qty
Corinthian organic extra virgin olive oil «Koroneiki» "Ladolea" tin 16.9fl.oz
4 peppers mix grinder from Attica "Kollectiva" 3.9oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
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