Octopus with orzo is one of the most beloved seafood dishes in Greek home cooking. Tender pieces of octopus simmer slowly in a rich tomato sauce, while the orzo pasta cooks in the same pot, absorbing all the flavor.

The result is a comforting Mediterranean dish with deep flavor and a beautiful texture. The orzo becomes silky and slightly creamy, and the octopus turns tender as it cooks in the sauce with olive oil, herbs, and wine.

In Greece, dishes like this are often served family style in the center of the table.

A plate of octopus giouvetsi, a simple tomato salad, crusty bread for dipping into the sauce, and a glass of wine are all you need for a perfect meal.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 kg octopus, cleaned
2 cups orzo pasta (kritharaki)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cherry tomatoes, halved
2 tablespoons tomato paste
1/3 cup olive oil
1/2 cup red wine
2 to 2½ cups vegetable
1 tablespoon capers
1 teaspoon dried oregano
Salt and freshly ground pepper
Fresh parsley or dill, finely chopped

Directions

Place the octopus in a pot over medium heat without adding water. Cover and allow it to cook in its own juices for about 15 minutes until it begins to soften. Remove it and cut into bite sized pieces.
Heat the olive oil in a wide pan or shallow pot. Add the chopped onion and sauté until soft and fragrant.
Add the garlic and cook for about a minute. Stir in the octopus pieces and cook for two to three minutes.
Pour in the red wine and allow it to simmer briefly until slightly reduced.
Add the tomato paste, cherry tomatoes, oregano, capers, salt, and pepper. Stir well so the octopus is coated in the sauce.
Pour in the broth and bring everything to a gentle simmer. Add the orzo and cook for about 10 to 12 minutes, stirring occasionally, until the orzo is tender and the sauce thickens.
Finish with fresh parsley or dill and an extra drizzle of olive oil.

Serve warm with crusty bread and a simple Greek tomato salad. A glass of red wine pairs beautifully with the rich tomato sauce and tender octopus.

The secret to this dish is good Greek kritharaki. It cooks beautifully in the sauce and gives the recipe its authentic texture. If you cannot find it at your local store, I’ve linked the Greek kritharaki I use here. GREEK ORZO (MISKO)