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.

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.

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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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