Grilled octopus

Grilled octopus

Serves : 4-6
Prep time : 10 min
Cook time : 1 hour 45 min


  • 1 Tunisian octopus 1 kg (2,2 lbs)
  • 60 ml (1/4 cup)red wine vinegar
  • 5 ml (1 teaspoon) mountain oregano*
  • 1 red onion, finely chopped
  • 45 ml (3 tablespoons) capers
  • Extra virgin olive oil
  • 45 ml (3 tablespoons) red wine vinegar
  • Fleur de sel
  • Fresh ground black pepper
  • Lemon wedges


— Preheat oven to 180 ˚C (350 ˚F).

— In a covered saucepan, place octopus, vinegar and oregano.

— Cook for approximately 1h45, turning the octopus once or twice during cooking time. Once ready, remove it from the saucepan and cool. Meanwhile, raise the oven temperature to broil. Cut the octopus in diagonal pieces and place on a baking sheet lined with parchment paper. Grill for 4 to 5 minutes.

FINALE — Serve the octopus on a finely minced red onion bed. Add capers, a generous drizzle of olive oil and vinegar. Sprinkle with fleur de sel and pepper.Delicious accompanied by Houmos.

TRICK — In summertime, sear the cooked octopus on the BBQ and cut it afterward. Delicious and spectacular!

NOTE — Grilled octopus is a Greek cuisine classic. Its flavor is delicate and its texture resembles chicken. I dare you to try it!

* Mountain oregano (from the Greek words «oros» which means mountain and «ganos» which means joy) has multiple tonic, curative and aromatic properties. It is sold dry on stems, and can be found in specialty stores.