Sautéed Octopus with Tomato and Fennel in Red Wine Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender octopus simmered and sautéed with aromatic fennel and tomato in a rich red wine sauce, a classic Greek seafood delight. This Greek-inspired seafood recipe (mediterranean), ready in about 80 minutes, pairs octopus, cleaned, red wine, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 20 min Cook: 60 min Serves 4 Greek cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 lbs cleaned octopus in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook gently for 45 minutes until tender when pierced with a fork. Remove octopus and let cool.
  2. Step 2: Once cooled, cut the octopus into 1-inch pieces. Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium thinly sliced fennel bulb and 5 sliced garlic cloves, sautéing for 5 minutes until softened and fragrant.
  3. Step 3: Add 1 cup canned crushed tomatoes, 1 cup red wine, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper to the skillet. Stir and cook for 10 minutes until the sauce thickens slightly.
  4. Step 4: Add the chopped octopus pieces to the tomato mixture and sauté for 5-7 minutes, stirring frequently, until the octopus is heated through and coated in the sauce.
  5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the dish. Serve immediately with lemon wedges on the side for squeezing.

Frequently asked questions

How long does Sautéed Octopus with Tomato and Fennel in Red Wine Sauce take to make?

Total time is about 80 minutes (20 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 Fennel in Red Wine Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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

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 Fennel in Red Wine Sauce 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 Fennel in Red Wine Sauce?

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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