Htapodi Me Makaronaki Kofto Stewed Octopus with Macaroni
Dive into the rich, Mediterranean flavors of *Htapodi Me Makaronaki Kofto*—a traditional Greek dish that combines tender stewed octopus with the comforting texture of short-cut macaroni (kofto makaronaki). This one-pot recipe features succulent octopus simmered in a fragrant tomato-based sauce, enriched with hints of cinnamon, bay leaves, and dry white wine. The slow cooking process ensures the octopus becomes perfectly tender, while the pasta absorbs the tangy, aromatic sauce for a harmonious burst of flavor in every bite. Finished with a sprinkle of fresh parsley, this hearty and satisfying meal is perfect for seafood lovers and fans of classic Greek cuisine. Simple yet sophisticated, it’s an ideal recipe to bring a taste of the Aegean to your table.
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Recipe Information
Ingredients
- 1.5 kg Fresh octopus
- 60 ml Olive oil
- 1 large Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 400 grams Crushed tomatoes (canned)
- 1 tbsp Tomato paste
- 200 ml Dry white wine
- 500 ml Water
- 300 grams Short-cut macaroni (kofto makaronaki)
- 1 tsp Sea salt
- 0.5 tsp Freshly ground black pepper
- 2 tbsp Parsley, finely chopped (for garnish)
Instructions
Clean the octopus thoroughly, removing the beak and internal organs, and rinse under cold water. If using frozen octopus, make sure it is fully thawed before proceeding.
Cut the octopus into bite-sized pieces, approximately 3-4 cm in length.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the octopus pieces to the pot and cook over medium heat for 5-7 minutes, stirring occasionally, until they release their juices.
Deglaze the pot with the white wine, scraping up any browned bits at the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes, tomato paste, cinnamon stick, bay leaves, salt, and pepper.
Pour in the water and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and let the octopus stew for 45-60 minutes, or until it is tender. Check occasionally and add more water if necessary to prevent the sauce from drying out.
Once the octopus is tender, add the short-cut macaroni to the pot. Stir well to ensure the pasta is fully submerged in the sauce.
Simmer uncovered for another 12-15 minutes, stirring occasionally, until the pasta is cooked to al dente and has absorbed the flavors of the sauce.
Remove the cinnamon stick and bay leaves before serving.
Serve hot, garnished with a sprinkle of freshly chopped parsley, and enjoy!
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.1 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1696 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
