Pan-Seared Octopus with Garlic and Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent octopus tentacles simmered and then pan-seared with garlic and smoked paprika for a smoky, tender seafood delight. This greek-inspired seafood ready in about 60 minutes pairs fresh octopus tentacles, water, bay leaf for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 10 min Cook: 50 min Serves 4 Greek cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, bring 6 cups of water to a boil with 1 tbsp salt and 1 bay leaf. Add 2 lbs fresh octopus tentacles, reduce heat to a simmer, and cook gently for 45 minutes until tender when pierced with a fork.
  2. Step 2: Drain the octopus and pat dry with paper towels. Cut into 2-inch pieces.
  3. Step 3: Heat 4 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 4 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
  4. Step 4: Add the octopus pieces and 1 tsp sweet smoked paprika to the skillet. Sear for 3-4 minutes on each side until the edges are slightly crispy and the paprika releases its smoky aroma.
  5. Step 5: Remove from heat and serve immediately with fresh lemon wedges for squeezing over the top.

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Frequently asked questions

How long does Pan-Seared Octopus with Garlic and Paprika take to make?

Total time is about 60 minutes (10 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 Pan-Seared Octopus with Garlic and Paprika?

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 fresh octopus tentacles from drying out.

Can I substitute ingredients in Pan-Seared Octopus with Garlic and Paprika?

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 Pan-Seared Octopus with Garlic and Paprika 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 Pan-Seared Octopus with Garlic and Paprika?

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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