Costco Octopus Recipe: Grilled Garlic-Lemon Tentacles

This Costco octopus recipe turns fully cooked octopus tentacles into a quick grilled seafood dish with olive oil, garlic, lemon, and smoked paprika. The octopus is already tender, so the goal is to season it well and give it a brief, hot sear for browned edges without drying it out.

Ingredients

1 1/2 lb (680 g) fully cooked octopus tentacles, thawed if frozen
3 tbsp (45 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) fresh lemon juice
1 tsp finely grated lemon zest (about 2 g)
3 garlic cloves (about 9 g), finely grated or minced
1 tsp (2 g) smoked paprika
1 tsp (1 g) dried oregano
1/2 tsp (1 g) freshly ground black pepper
1/2 tsp (3 g) fine salt, or to taste
1/8 tsp (0.3 g) crushed red pepper flakes, optional
1/4 cup (15 g) chopped fresh flat-leaf parsley
1 lemon, cut into wedges (about 150 g)

Instructions

Check and thaw the octopus. Confirm that the package identifies the octopus as fully cooked; this recipe is for ready-to-eat cooked tentacles, not raw octopus. If frozen, thaw it in the refrigerator until flexible, preferably overnight, then drain away any liquid. Avoid thawing seafood on the counter. If the product is still icy or partly frozen, it will not brown evenly.
Dry and portion it. Pat the tentacles thoroughly dry with paper towels. Remove any excess skin or loose pieces only if you prefer; the skin is edible and helps protect the meat from drying. Leave small tentacles whole and cut very large ones into manageable lengths, roughly 4 to 6 inches (10 to 15 cm). Drying the surface is one of the most useful steps for getting a sear rather than steaming the octopus.
Mix the seasoning. In a medium bowl, stir together 2 tablespoons (30 ml) of the olive oil, lemon juice, lemon zest, garlic, smoked paprika, oregano, black pepper, salt, and red pepper flakes if using. Add the octopus and turn the pieces to coat. Cover and refrigerate for 20 minutes. Because the octopus is already cooked, a long acidic marinade is unnecessary and can make the surface taste overly sharp.
Heat the cooking surface. About 5 minutes before the marinating time is up, heat a clean gas or charcoal grill to medium-high, or set a heavy skillet or grill pan over medium-high heat. Allow about 3 minutes for a skillet to become hot. Brush the grill grates lightly with the remaining 1 tablespoon (15 ml) olive oil, or keep the oil for the skillet. The surface should be hot enough to sizzle on contact, but not smoking heavily.
Sear the tentacles. Lift the octopus from the marinade, letting excess liquid drip back into the bowl. Grill or sear it in a single layer for about 2 to 3 minutes per side, turning with tongs, until browned in spots and hot through. Depending on the size of your cooking surface, work in batches rather than crowding the pieces. Check the thickest section with a food thermometer; USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for seafood. The octopus is cooked already, so avoid leaving it on the heat once it is hot and lightly charred.
Rest and finish. Transfer the tentacles to a platter and let them rest for 3 minutes. Spoon over a little of the remaining marinade only if it has not touched raw ingredients; here it has contacted fully cooked octopus, but for the cleanest flavor and handling, reserve a few spoonfuls of the oil and lemon mixture before adding the octopus. Scatter parsley over the top and serve with lemon wedges. (For an easy reserve, set aside 1 tablespoon of the mixture before marinating.)

Tips

Read the package carefully. Costco carries different seafood products by location and season, and packaging can change. Use tentacles labeled fully cooked or ready to eat for this quick-sear method. Raw octopus needs a separate, longer cooking method to become tender; a few minutes on a grill will not do that job.
Thaw gently and dry thoroughly. Move frozen octopus to the refrigerator the day before you plan to cook it. Drain it well after thawing and blot it dry, especially around the suckers and thicker joints. Surface water and marinade pooling in the pan prevent browning and can make the finished dish watery.
Keep the heat high and the sear short. Cooked octopus can become chewy if it is heated for too long. Work in batches, leave space between pieces, and turn them once or twice for color. If the tentacles are already browned before they are hot in the center, lower the heat slightly and give them just enough time to warm through.
Adjust salt after cooking. Packaged octopus may already be salted, so check the label and start with less salt if sodium is listed. Taste a small piece after searing, then add a pinch of salt or another squeeze of lemon at the table. If you do not have smoked paprika, use sweet paprika; the flavor will be milder and less smoky.

Serving Suggestions

Serve the tentacles hot as a shared starter or make them the center of a light meal. Roasted or boiled potatoes are a natural companion because they soak up the lemony olive oil; toss them with parsley and a little salt, then serve them alongside rather than mixing them into the hot pan. A crisp green salad, grilled zucchini, or sliced tomatoes adds freshness without competing with the smoky seasoning.

For a more filling plate, tuck chopped octopus into warm crusty bread with greens, or serve it over rice, couscous, or butter beans. Put extra lemon wedges on the table, since a final squeeze brightens the rich olive oil. If serving as tapas-style bites, cut the tentacles after searing and arrange them on a platter with toothpicks. Keep the pieces large enough to show their browned exterior, and offer a small bowl of the reserved lemon-garlic oil for dipping.

Variations

Spanish-inspired paprika and potato plate: Keep the garlic, olive oil, and paprika, and add a pinch of sweet paprika alongside the smoked variety. Serve the octopus over warm sliced potatoes and finish with parsley. This is a practical nod to pulpo-style preparations, though regional and home versions vary, and this quick-grilled recipe is not meant to represent a single definitive traditional method.

Mediterranean herb version: Replace the oregano with 1 teaspoon (1 g) dried thyme, or use 1 tablespoon (3 g) chopped fresh oregano after cooking. Add 1 tablespoon (15 ml) capers to the platter for a salty, briny accent. Taste before adding extra salt because capers and packaged octopus can both be salty.

Chili-lime variation: Swap the lemon juice for 2 tablespoons (30 ml) lime juice and use ground cumin instead of oregano. Add a little more red pepper if you like heat. Lime makes the flavor sharper and more citrus-forward, so serve it with plain rice or avocado to balance the plate.

Indoor skillet method: If you do not have a grill, use a heavy cast-iron or stainless-steel skillet. Heat it well, add a thin film of olive oil, and sear the octopus in batches. You will still get browned edges, although the flavor will be less smoky than cooking over charcoal. Do not add all the marinade to the pan; the liquid will cool the surface and make the tentacles steam.

Storage and Reheating

Refrigerate cooked octopus within 2 hours of cooking, transferring it to a shallow airtight container once it is no longer steaming heavily. Keep it refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days. Store the tentacles and any clean reserved sauce together if you want them to stay moist, but do not save marinade that has been used with the octopus for dipping later. For longer storage, freeze the cooked pieces in a freezer-safe container for up to 2 months for best texture; thaw them in the refrigerator before reheating.

For the best texture, warm leftovers gently in a covered skillet over low heat with a teaspoon or two of water or olive oil, turning once. Reheat leftovers to 165°F (74°C), checking the thickest piece with a food thermometer, as recommended for leftovers. You can also chop cold leftovers into a salad, but keep them chilled and return them to the refrigerator promptly. Repeated reheating tends to toughen octopus, so warm only the portion you plan to eat.

Frequently Asked Questions

Is Costco octopus already cooked?
Many Costco octopus products are sold cooked, often chilled or frozen, but products and labels can vary. Check the package before starting. This recipe assumes the tentacles are fully cooked and ready to eat; if yours is raw, do not use the quick searing instructions because raw octopus needs a longer tenderizing cook.

Do I need to boil the octopus before grilling it?
No, not when the package says it is fully cooked. Boiling it again can make it rubbery and adds an unnecessary step. Thaw, drain, pat it dry, season briefly, then sear it just long enough to brown and heat through. Raw octopus is different and requires a separate cooking process.

How do I stop octopus from becoming chewy?
Start with cooked octopus, dry the surface, preheat the grill or skillet, and keep the searing time short. Crowding the pan traps moisture and delays browning, while leaving the pieces over high heat for too long dries them out. Turn the tentacles for color and remove them as soon as they are hot and browned.

Can I cook it without a grill?
Yes. A heavy skillet or grill pan works well indoors. Heat it over medium-high, add a small amount of oil, and sear the octopus in batches. You will miss some of the open-flame flavor, but smoked paprika provides a gentle smoky note without requiring special equipment.

Can I make the octopus ahead?
You can thaw it in the refrigerator ahead of time and mix the seasoning shortly before cooking. For the best browned texture, sear it close to serving time. If you cook it in advance, refrigerate it within 2 hours and use it within 3 to 4 days; reheat only once, to 165°F (74°C), for leftovers.

What if the tentacles are still frozen at dinnertime?
Keep them sealed and thaw them in cold water only if the packaging permits it, changing the water every 30 minutes; cook promptly after this method. Refrigerator thawing is preferable for planning ahead. Do not leave octopus at room temperature to thaw, and do not put icy tentacles straight into the pan because they will release water instead of searing.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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