Pan-Seared Octopus with Lemon, Garlic, and Oregano

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 developed and reviewed.

Tender octopus tentacles simmered and then pan-seared with lemon, garlic, and fresh oregano for a bright, flavorful seafood dish. This Greek-inspired seafood recipe, ready in about 60 minutes, pairs octopus tentacles, water, white wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 6 cups water, 1/4 cup white wine vinegar, 1 bay leaf, and 3 smashed garlic cloves. Bring to a boil over high heat.
  2. Step 2: Add 1 lb octopus tentacles to the boiling water. Reduce heat to medium-low and simmer gently for 45 minutes until tender when pierced with a fork. Remove octopus and let cool slightly.
  3. Step 3: Slice octopus into 1-inch pieces. Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat.
  4. Step 4: Add octopus pieces to the skillet in a single layer. Sear for 2-3 minutes per side until edges are crisp and lightly browned.
  5. Step 5: Remove from heat and immediately toss with 2 tbsp fresh lemon juice, 2 tbsp fresh oregano leaves, 1 tsp salt, and 1/2 tsp black pepper.
  6. Step 6: Serve warm with lemon wedges on the side for squeezing.

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