Greek Octopus and Chorizo Stew

Greek Octopus and Chorizo Stew

This tasty Octopus and Chorizo Stew with Olives reflects the flavors and smells of the sea and the land. It is inspired by my visits to Greece, both the islands and my beloved Athens.


I believe it to be my signature dish in the sense of Wikipedia:

“A signature dish is a recipe that identifies an individual chef. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice. In practice a chef’s signature dish often changes with time or they may claim several signature dishes.”

The love the steps involved in making this dish. The fresh octopus to wash clean and cut, the spicy chorizo that taints my fingers red, the spices that fill my nose, the fragrant and uniquely tasty Greek green and black olives.


The unctuousness of the sauce not in the oily sense but rather as the soil “abundant in organic materials; soft and rich” is so satisfying and even beautiful in the bowl. 


This is the dish that units my years of cooking love and experience, it may seem daunting but it’s not that difficult, it just takes some tender loving cares to make and some patience, because it is best to live it overnight in a cool place to bring all those incredible individual taste together in this amazing stew that lets  your tongue and palate discover a new and unique flavor with each spoonful.

Try it you’ll like it!


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    • Karin Stienemeier

      Thank you Krista. I was fearful of making it too, but it is simple just needs long cooking and very fresh octopus. The flavors of meat, seafood and olives blend so perfectly. Tantalizing in the mouth.

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