Octopus Bourdeto: A Corfiot Traditional Dish

Bourdeto with Octopus

Bourdeto with octopus is one of Corfu’s most iconic dishes—spicy, rich in flavor, and cooked the way local housewives have perfected for generations. This recipe will guide you step by step to enjoy this authentic Corfiot delight at home.

Ingredients (Serves 4-6)

• • 1 medium or large fresh octopus

• 1 glass white vinegar
• 1 glass olive oil (250–300 g)
• 1/2 teaspoon hot red pepper
• 1/2 teaspoon sweet red pepper
• 1 large onion, cut into 4 pieces
• 4 large potatoes, sliced as desired
• 50–70 g fresh lemon juice (the secret to perfect flavor!)

Note: Do not add salt at any stage—octopus naturally contains enough.

Instructions

1. Heat 3–4 glasses of water with the vinegar in a pot.
2. Add the octopus briefly, then remove it to cut into pieces.
3. In another pot, sauté the octopus over low heat until it releases its natural juices.
4. Add olive oil, hot and sweet red pepper, the onion, and enough water to fully cover the octopus. Boil until almost dry.
5. Add the sliced potatoes and a little more water. Continue cooking until the liquid is nearly gone.
6. Add fresh lemon juice, mix well, and cook for another minute.

Some prefer it slightly juicy, while others, especially when serving as meze, allow it to dry almost completely in the oil for a more intense, spicy flavor.

Tips for Perfect Bourdeto

• The octopus should be tenderized before cooking. Traditionally, it is hit on rocks near the sea where it was caught and grazed for about 30 minutes. This keeps it soft during cooking.
• Frozen octopus works too, ideally caught locally and frozen by you. Avoid large ocean-frozen octopuses.
• The finished Bourdeto should have a nice dark red color (not black), slightly juicy but mostly oily. The olive oil will turn slightly reddish, and the octopus tentacles remain intact.

Why This Dish Is Special

Bourdeto is a true representative of Corfiot cuisine, reflecting the island’s Venetian influences with bold spices, rich flavors, and careful preparation. It’s perfect both as a main meal and as part of a traditional meze spread.

Explore the best of Corfu’s culinary heritage and traditional recipes at our Corfiot cuisine page.

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