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Octopus with honey, sweet red wine and crispy potato chips



1 whole octopus chopped (~1,5kg)

10 medium shallots

1 tablespoon regular sugar

10 cherry tomatoes from Antiparos

1 cup olive oil

½ cup sweet red wine (Vinsanto or Mejjo)

½ cup balsamic vinegar

½ cup of cognac or brandy

2 dried bay leaves

4-5 allspice beads

1 tablespoon thyme honey

Ground pepper




Chop the octopus into small pieces (3-4 cm long)

Peel the shallots

Peel the potatoes and grate them into chips using a cheese grater

Wash the cherry tomatoes 


Cooking the octopus:

In a casserole add the olive oil and sauté the shallots until they come to a golden-brown colour.

Sprinkle the sugar and let it caramelize with the onions. Add the bay leaves, the allspice beads and the chopped octopus to caramelize with the onions for 1 -2 minutes. Add the red wine, balsamic vinegar and brandy. Let the alcohol evaporate for 1 minute and add the cherry tomatoes. Stir well, place the lid on the casserole and cook over medium heat for 45 minutes to an hour allowing the octopus to soften and the majority of liquids to evaporate.

Check every 10 – 15 minutes for sufficient liquid in the casserole preventing your food to burn or stick to the bottom. If needed add water and let evaporate again until the sauce becomes thick.

Remove the casserole from the  heat and add thyme honey according to taste.


Frying the chips:

Use vegetable oil in a pan over high heat and fry until golden brown and remove when all humidity has been removed. You can determine when the right time to remove the chips from the pan is, by noticing when the majority of bubbles and sizzling sound of frying have stopped.

Frying time may vary due to difference in temperature and amount of chips per dose. 


Serve the octopus in portions assorted with crispy potato chips.

Recipe created by: Iosif Sikianakis Restaurant: Soros Beach
Location: Antiparos Island
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