Sautéed Octopus with Tomato and Red Wine Reduction

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender octopus gently sautéed and simmered in a rich tomato and red wine sauce, capturing the essence of Greek island flavors. This mediterranean-inspired greek (mediterranean) ready in about 70 minutes pairs octopus tentacles, cleaned, extra virgin olive oil, medium yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.

★ 4.2 (11 ratings) Prep: 10 min Cook: 60 min Serves 4 Mediterranean cuisine 230 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 1 lb cleaned octopus tentacles and simmer gently for 45 minutes until tender but not falling apart. Drain and set aside.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
  3. Step 3: Add 3 minced garlic cloves and 1 tsp dried oregano to the skillet, cooking for 1 minute until fragrant.
  4. Step 4: Stir in 1 cup canned crushed tomatoes and 1/2 cup dry red wine. Simmer uncovered for 10 minutes until sauce thickens slightly.
  5. Step 5: Chop the cooked octopus into bite-sized pieces and add to the skillet. Season with 1 tsp salt and 1/2 tsp black pepper. Cook for another 5 minutes, stirring occasionally.
  6. Step 6: Remove from heat and stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Serve warm.

Frequently asked questions

How long does Sautéed Octopus with Tomato and Red Wine Reduction take to make?

Total time is about 70 minutes (10 min prep + 60 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 Sautéed Octopus with Tomato and Red Wine Reduction?

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 octopus tentacles, cleaned from drying out.

Can I substitute ingredients in Sautéed Octopus with Tomato and Red Wine Reduction?

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 Sautéed Octopus with Tomato and Red Wine Reduction 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 Sautéed Octopus with Tomato and Red Wine Reduction?

Mediterranean greek 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.

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