Sautéed Octopus with Olive Oil and Red Wine Vinegar
Tender octopus sautéed with garlic and finished with a tangy red wine vinegar drizzle for a classic Greek seafood dish. This greek-inspired seafood ready in about 60 minutes pairs fresh octopus tentacles, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 1 lb fresh octopus tentacles
- 3 tbsp olive oil
- 4 cloves minced garlic
- 2 tbsp red wine vinegar
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water
Instructions
- Step 1: Bring 4 cups of water to a boil in a large pot. Add 1 pound of fresh octopus tentacles and simmer gently for 45 minutes until the octopus is tender when pierced with a fork. Drain and let cool slightly.
- Step 2: Slice the cooked octopus into 1/2-inch pieces. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Add the sliced octopus to the skillet and sauté for 3-4 minutes, stirring occasionally, until the edges start to crisp slightly.
- Step 4: Remove the skillet from heat and drizzle 2 tablespoons red wine vinegar over the octopus, tossing gently to combine.
- Step 5: Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and sprinkle 2 tablespoons chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Octopus with 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 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 fresh octopus tentacles from drying out.
Can I substitute ingredients in Sautéed Octopus with 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 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 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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