Garlic Octopus with Tomato & Olives
Tender octopus seared until edges crisp, then finished in a bright tomato sauce with Castelvetrano olives and garlic. A showstopper weeknight dinner that tastes like a Roman trattoria.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- 1.5 lbs octopus, cleaned and cut into 2-inch pieces
- 1 can (14 oz) canned whole tomatoes
- 4 cloves garlic cloves, smashed
- ¾ cup Castelvetrano olives, pitted
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped
- ¼ tsp crushed red pepper flakes
Instructions
- 1
Pat octopus dry. Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers.
- 2
Sear octopus 2 minutes per side without moving until edges look golden and slightly charred.
- 3
Add smashed garlic and oregano, stir for 30 seconds until fragrant, then pour in the tomatoes.
- 4
Add olives, vinegar, and red pepper flakes. Simmer 8 minutes until sauce thickens slightly.
- 5
Taste and season with salt and black pepper. Finish with fresh parsley and a drizzle of olive oil.
- 6
Serve hot with crusty bread or over polenta to soak up the sauce.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- wooden spoon
- cutting board
- chef's knife
- measuring spoons
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