Sautéed Octopus with Olive Oil and Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender octopus pieces simmered then sautéed with garlic and lemon for a simple seaside Greek appetizer. This mediterranean-inspired seafood ready in about 60 minutes pairs olive oil, thinly sliced garlic cloves, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, 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.

Ingredients

• 1 lb, cleaned and cut into 2-inch pieces fresh octopus tentacles
• 1/4 cup olive oil
• 3, thinly sliced garlic cloves
• 3 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/4 tsp black pepper
• 2 cups water
• 1 bay leaf
• 1 tsp dried oregano

Instructions

1. Step 1: In a medium pot, combine 1 lb cleaned octopus pieces, 2 cups water, 1 bay leaf, and 1 tsp sea salt. Bring to a boil, then reduce heat to low and simmer gently for 45 minutes until octopus is tender when pierced with a fork.
2. Step 2: Drain the octopus and pat dry. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add 3 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
3. Step 3: Add the octopus pieces to the skillet and sauté for 4-5 minutes until edges are lightly crisp. Remove from heat and stir in 3 tbsp fresh lemon juice, 1 tsp dried oregano, and 1/4 tsp black pepper. Serve warm.