Octopus and Orzo Stew with Sundried Tomatoes and Honey

Χταποδάκι γιουβέτσι μαγειρεμένο με ελληνικό μέλι


Put the octopus in a saucepan or Dutch oven, and bring to a boil together with the vinegar, bay leaves and allspice berries. Add a little bit of extra water. Meanwhile, finely chop the 2 onions, the garlic, and the sundried tomatoes, and at the same time bring the peeled pearl onions to a boil for 10 minutes and strain them.

Start by sautéing the onions. When they soften, continue with the garlic, sundried tomatoes and then add the tomato paste and pearl onions. Continue sautéing and add the white wine, grape syrup, and balsamic vinegar and mix well. After the alcohol is evaporated, add the orzo and keep stirring until it absorbs a large part of the liquids in the pan.

Meanwhile, remove the octopus from the Dutch oven (half-cooked) cut it into small pieces and place it in the Dutch oven with the rest of the ingredients, together with its liquids. Mix well, add honey, season with salt (if necessary) and pepper and bake in the oven for 20 minutes in a covered Dutch oven. Serve!


  • 1 octopus (1,5 kilo)
  • 2 bay leaves
  • 4 allspice berries
  • 2 onions
  • 300gr pearl onions
  • 100gr sundried tomatoes
  • 1 clove of garlic
  • 1 tablespoon of tomato paste
  • 30ml grape syrup
  • 100ml balsamic vinegar
  • 150ml white wine
  • 1 tablespoon Muses honey
  • 350gr orzo pasta
  • 100ml olive oil
  • Oregano
  • Salt
  • Pepper