20-Min Charred Octopus with Garlic Oil
Tender pre-cooked octopus gets a smoky char on a hot skillet, then dressed with garlicky oil and fresh citrus. Pure Spanish-Mexican seafood elegance in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 52g
Ingredients
- 1.5 lbs pre-cooked octopus
- 4 whole garlic cloves, minced
- ⅓ cup olive oil
- 1 whole lemon
- ¼ tsp red chili flakes
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Pat octopus dry with paper towels. Cut tentacles into 3–4 inch pieces and pat dry again.
- 2
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Add minced garlic and chili flakes, stirring constantly until fragrant, 45 seconds. Do not brown.
- 4
Add octopus to the pan in a single layer. Don't move it — let it char 2–3 minutes until edges blacken.
- 5
Toss gently and sear the other sides another 1–2 minutes. Octopus should have dark caramelized spots.
- 6
Squeeze lemon juice over everything, toss once, then plate. Top with fresh cilantro and serve hot.
Tools you’ll need
- large stainless steel or cast iron skillet (12-inch minimum)
- paper towels
- cutting board and sharp knife
- wooden spoon for stirring
- tongs or slotted spoon
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