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
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Open the appInstructions
Step 1
Pat octopus dry. Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers.
Step 2
Sear octopus 2 minutes per side without moving until edges look golden and slightly charred.
Step 3
Add smashed garlic and oregano, stir for 30 seconds until fragrant, then pour in the tomatoes.
Step 4
Add olives, vinegar, and red pepper flakes. Simmer 8 minutes until sauce thickens slightly.
Step 5
Taste and season with salt and black pepper. Finish with fresh parsley and a drizzle of olive oil.
Step 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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