Octopus Braised in Red Wine with Tomato and Herbs
Tender octopus slowly braised in rich red wine and tomato sauce infused with Mediterranean herbs, delivering a flavorful seafood main course. This greek-inspired seafood ready in about 105 minutes pairs fresh octopus, cleaned, olive oil, large onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs fresh octopus, cleaned
- 3 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic cloves, minced
- 14 oz canned crushed tomatoes
- 1 cup dry red wine
- 1 tbsp fresh oregano, chopped
- 2 tbsp fresh parsley, chopped
- 1 leaf bay leaf
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 cup water
Instructions
- Step 1: Bring a large pot of water to a boil and blanch 2 lbs fresh octopus for 3 minutes to tenderize. Remove and drain well.
- Step 2: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium heat. Add 1 large chopped onion and sauté for 6-7 minutes until translucent. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 3: Add the blanched octopus to the pot and stir to combine with onion and garlic. Pour in 1 cup dry red wine and simmer for 5 minutes until alcohol reduces slightly.
- Step 4: Stir in 14 oz canned crushed tomatoes, 1 tbsp chopped fresh oregano, 2 tbsp chopped fresh parsley, 1 bay leaf, 1 1/2 tsp salt, 1 tsp black pepper, and 1 cup water. Bring to a gentle simmer.
- Step 5: Cover and cook over low heat for 1 hour 15 minutes, stirring occasionally, until octopus is tender and sauce thickens.
- Step 6: Remove bay leaf and adjust seasoning to taste. Serve the braised octopus hot with crusty bread or roasted potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Octopus Braised in Red Wine with Tomato and Herbs take to make?
Total time is about 105 minutes (15 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Octopus Braised in Red Wine with Tomato and Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh octopus, cleaned from drying out.
Can I substitute ingredients in Octopus Braised in Red Wine with Tomato and Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Octopus Braised in Red Wine with Tomato and Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Octopus Braised in Red Wine with Tomato and Herbs?
Greek seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
