Sautéed Octopus with Garlic, Olive Oil, and Red Wine Vinegar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender octopus pieces simmered and then sautéed with garlic and a splash of red wine vinegar for a tangy Greek seafood appetizer. This greek-inspired seafood ready in about 60 minutes pairs extra virgin olive oil, thinly sliced garlic cloves, dry red wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 10 min Cook: 50 min Serves 4 Greek cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 4 cups water, 1 tsp kosher salt, and 1 bay leaf and bring to a boil over high heat.
  2. Step 2: Add 2 lbs cleaned octopus pieces to the boiling water, reduce heat to medium-low, and simmer gently for 45 minutes until tender when pierced with a fork. Drain and set aside.
  3. Step 3: Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
  4. Step 4: Add the cooked octopus pieces to the skillet and sauté for 4-5 minutes, stirring occasionally until they begin to crisp lightly on the edges.
  5. Step 5: Pour 2 tbsp dry red wine vinegar over the octopus, stir to coat, and cook for another 1 minute until the vinegar reduces slightly.
  6. Step 6: Remove from heat, season with 1/2 tsp black pepper, sprinkle 2 tbsp chopped fresh parsley over the top, and serve warm or at room temperature.

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Frequently asked questions

How long does Sautéed Octopus with Garlic, Olive Oil, and Red Wine Vinegar take to make?

Total time is about 60 minutes (10 min prep + 50 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 Garlic, Olive Oil, and Red Wine Vinegar?

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 extra virgin olive oil from drying out.

Can I substitute ingredients in Sautéed Octopus with Garlic, Olive Oil, and Red Wine Vinegar?

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 Garlic, Olive Oil, and Red Wine Vinegar 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 Garlic, Olive Oil, and Red Wine Vinegar?

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.

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