Lemon-Dill Grilled Octopus with Garlic and Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled octopus marinated in lemon juice, garlic, and olive oil, finished with fresh dill for a bright Mediterranean flavor. This greek-inspired seafood (mediterranean) ready in about 65 minutes pairs octopus tentacles, lemon juice, extra virgin olive oil 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: 15 min Cook: 50 min Serves 4 Greek cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 6 cups water, 2 bay leaves, and 1 tsp sea salt. Bring to a gentle boil over medium-high heat.
  2. Step 2: Add 2 lbs octopus tentacles to the boiling water, reduce heat to a simmer, and cook partially covered for 45 minutes until octopus is tender when pierced with a fork. Drain and let cool.
  3. Step 3: In a bowl, whisk together 1/3 cup lemon juice, 1/4 cup extra virgin olive oil, 5 minced garlic cloves, 3 tbsp chopped fresh dill, and 1/2 tsp black pepper to make a marinade.
  4. Step 4: Cut the cooled octopus into 2-inch pieces and toss them in the marinade. Cover and refrigerate for at least 1 hour.
  5. Step 5: Preheat grill to medium-high heat (about 400°F). Grill marinated octopus pieces for 3-4 minutes per side until slightly charred and fragrant.
  6. Step 6: Remove from grill and drizzle with any remaining marinade before serving warm.

Frequently asked questions

How long does Lemon-Dill Grilled Octopus with Garlic and Olive Oil take to make?

Total time is about 65 minutes (15 min prep + 50 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 Lemon-Dill Grilled Octopus with Garlic and Olive Oil?

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 from drying out.

Can I substitute ingredients in Lemon-Dill Grilled Octopus with Garlic and Olive Oil?

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 Lemon-Dill Grilled Octopus with Garlic and Olive Oil 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 Lemon-Dill Grilled Octopus with Garlic and Olive Oil?

Greek seafood 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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