Sautéed Octopus with Tomato and Red Wine Reduction

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender octopus gently sautéed and simmered in a rich tomato and red wine sauce, capturing the essence of Greek island flavors. This Greek recipe (mediterranean), ready in about 70 minutes, pairs octopus tentacles, cleaned, extra virgin olive oil, 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.

Ingredients

• 1 lb octopus tentacles, cleaned
• 3 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup canned crushed tomatoes
• 1/2 cup dry red wine
• 1 tsp dried oregano
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.