Charred Octopus with Lemon & Fava
Tender pre-cooked octopus gets a fast, high-heat sear until charred and crispy, then dressed with lemon and olive oil. Served with creamy fava puree and edamame for a light, elegant Greek dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 48g
Ingredients
- 1 lb pre-cooked octopus
- 1 whole lemon
- 3 tbsp extra-virgin olive oil
- ½ cup frozen fava bean puree
- ¾ cup frozen edamame
- 2 tbsp fresh oregano or parsley
Instructions
- 1
Pat octopus dry with paper towels. Cut into tentacle pieces, roughly 3-4 inches each.
- 2
Heat 1 tbsp olive oil in a 12-inch cast iron skillet over medium-high until smoking, ~2 minutes.
- 3
Sear octopus 3-4 minutes per side without moving—surface should char deeply. Season with salt and pepper.
- 4
Warm fava puree and edamame in a small pot or skillet over medium, stirring occasionally, ~3 minutes.
- 5
Halve the lemon. Squeeze juice over charred octopus and drizzle with remaining 2 tbsp olive oil.
- 6
Divide fava puree and edamame between plates. Top with octopus, sprinkle oregano, serve with lemon half.
Tools you’ll need
- 12-inch cast iron skillet
- small pot or skillet
- paper towels
- cutting board and knife
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