Octopus Bourdeto: A Corfiot Traditional Dish

Octopus Bourdeto – A Traditional Corfu Recipe

Bourdeto with octopus is one of Corfu’s most iconic dishes – fiery, aromatic, and deeply tied to the island’s fishing tradition.

For generations, local housewives and fishermen have perfected this spicy octopus stew, simmering it slowly with olive oil, pepper, and lemon until the flavors are bold yet balanced.

It is a dish that captures the heart of Corfiot cuisine.

Ingredients (serves 4–6)

• 1 medium or large fresh octopus
• 1 glass white vinegar
• 1 glass extra virgin olive oil (250–300 g)
• ½ teaspoon hot red pepper
• ½ teaspoon sweet red pepper
• 1 large onion, cut into quarters
• 4 large potatoes, sliced
• 50–70 g fresh lemon juice (the secret to perfect flavor!)

Note: Do not add salt – octopus naturally contains enough.

Instructions

1. In a pot, heat 3–4 glasses of water with the vinegar. Briefly add the octopus, then remove and cut it into pieces.
2. In another pot, sauté the octopus on low heat until it releases its natural juices.
3. Add the olive oil, hot and sweet red pepper, onion, and enough water to cover the octopus. Simmer until most of the liquid evaporates.
4. Add the sliced potatoes and a little more water. Continue cooking until the sauce is nearly reduced.
5. Finish with the fresh lemon juice, stir well, and cook for one more minute.

Some Corfiots prefer it slightly juicy, while others – especially when serving as a meze – let it reduce almost completely, leaving the octopus coated in rich, spicy olive oil.

Tips for Perfect Octopus Bourdeto

• Tenderize the octopus: Traditionally, fishermen beat it against rocks by the sea, then rub it for 30 minutes to keep it soft. If that’s not possible, freezing works as a modern alternative.
• Choose wisely: Fresh octopus is best, but frozen local octopus works too. Avoid large imported ocean-frozen ones, which can be tough.
• Texture & color: The final dish should have a deep red hue from the peppers, not black. The sauce is slightly oily, and the tentacles remain intact.

Serving Suggestions

• Serve with fresh, crusty bread to soak up the rich sauce.
• Pair with a bold Corfiot red wine or a crisp white for balance.
• Enjoy as a main dish with potatoes, or as part of a meze spread alongside olives, cheese, and local salads.

Frequently Asked Questions

Is Bourdeto always made with octopus?
No – the classic Bourdeto is made with scorpionfish, but in many Corfiot homes, octopus is a beloved variation.

How spicy is traditional Bourdeto?
It is meant to be bold and peppery, but you can adjust the heat by reducing the hot red pepper to your taste.

Can I prepare it in advance?
Yes – Bourdeto actually tastes better the next day as the flavors deepen. Just reheat gently before serving.

Discover more authentic Corfiot recipes and explore the rich food culture of Corfu.

Corfiot Cuisine