Grilled Octopus with Chili Oil & Lime
Tender pre-cooked octopus kissed with charred edges, finished with vibrant chili oil and a hit of lime. Restaurant-quality in 12 minutes, no skill required.
- Total time
- 12 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 1.25 lb pre-cooked octopus tentacles
- ¼ cup olive oil
- 1.5 tsp dried red chili flakes
- 3 clove garlic cloves, minced
- 2 whole limes
- ½ tsp sea salt
Instructions
- 1
Heat olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add minced garlic and chili flakes. Cook until fragrant, 30 seconds—do not let garlic brown.
- 3
Add octopus tentacles and sea salt. Sear without moving for 2 minutes until the edges char.
- 4
Toss octopus and sear the other side for 2 more minutes until charred and warmed through.
- 5
Remove from heat. Squeeze fresh lime juice over the top and toss to coat evenly.
- 6
Serve immediately with lime wedges and extra chili oil drizzled on the plate.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- tongs
- knife and cutting board
- juicer or microplane zester
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