Charred Octopus with Fava & Lemon Oil
Tender grilled octopus with a crispy char, served over creamy fava puree and finished with a bright lemon oil drizzle. Restaurant-quality Greek seafood in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lb frozen octopus, thawed
- 1.5 cups frozen fava beans
- 2 whole lemon
- ¾ cup extra-virgin olive oil
- 3 whole garlic clove, minced
- ¼ tsp red pepper flakes
- 1 tbsp fresh oregano
- 1 tsp sea salt
Instructions
- 1
Boil fava beans in salted water for 8 minutes until tender. Drain and transfer to a bowl.
- 2
Add 0.25 cup olive oil, 1 minced garlic clove, and salt to the favas. Mash until creamy, leaving some texture. Set aside.
- 3
Heat a grill pan or cast iron skillet over medium-high heat for 2 minutes until very hot.
- 4
Pat octopus dry. Season with salt, pepper, and half the oregano. Sear 3–4 minutes per side until edges char and curl.
- 5
Warm 0.5 cup olive oil with remaining garlic and red pepper flakes in a small skillet for 2 minutes until fragrant.
- 6
Zest both lemons into the warm oil. Juice one lemon into the oil and stir. Taste and adjust salt.
- 7
Spoon fava puree onto a plate. Slice octopus and arrange on top. Drizzle lemon oil generously. Sprinkle remaining oregano.
Tools you’ll need
- large pot
- grill pan or 12-inch cast iron skillet
- small saucepan
- microplane or zester
- wooden spoon
- paper towels
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