Grilled Mediterranean Octopus with Lemon and Smoked Paprika

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender grilled octopus marinated in lemon juice and smoked paprika, served with a drizzle of extra virgin olive oil and fresh herbs for a smoky, bright finish. This Mediterranean-inspired seafood recipe, ready in about 70 minutes, pairs octopus tentacles, lemon juice, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 50 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, bring enough water to cover 1 kg octopus tentacles to a boil. Add a pinch of sea salt. Submerge the octopus and simmer gently for 45 minutes until tender when pierced with a fork. Remove and let cool.
  2. Step 2: In a large bowl, whisk together 1/4 cup lemon juice, 2 tsp smoked paprika, 3 minced garlic cloves, 3 tbsp extra virgin olive oil, 1 tbsp chopped fresh oregano, sea salt, and black pepper to taste.
  3. Step 3: Cut the cooled octopus into 2-inch pieces and toss with the marinade. Cover and refrigerate for at least 1 hour.
  4. Step 4: Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.
  5. Step 5: Grill the octopus pieces for 3-4 minutes per side until charred spots appear and the aroma is smoky.
  6. Step 6: Transfer to a serving platter, drizzle with the remaining 1 tbsp olive oil, and garnish with additional fresh oregano if desired. Serve warm.

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