Name: Grilled Octopus Salad Recipe
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Mediterranean
Ingredients: 600 g octopus; 4 tbsp olive oil (for brushing and seasoning octopus); Salt (to taste); 3 baby potatoes; 1 orange (segmented); 1 chorizo sausage (diced); 1 spring onion (sliced finely); 6 olives (cut into quarters); 1 tbsp capers; 1 handful dill; 12 sundried tomatoes; 1 handful parsley; 2 tbsp orange juice (freshly squeezed from remaining orange bits); 4 tbsp olive oil; 1/2 tsp oregano; Salt & pepper (to taste); 1 garlic clove (crushed)

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Introduction

This Grilled Octopus Salad combines tender, smoky octopus with vibrant fresh ingredients and a zesty orange dressing. It’s a refreshing, flavorful dish perfect for warm evenings or special gatherings.

A single curled octopus tentacle with a shiny, brown, slightly charred surface rests on top as the first layer, showcasing the round suckers in detail. Beneath it is a colorful mix of orange citrus slices, dark purple olive pieces, yellow potatoes, and vibrant green herbs and dill sprigs, all loosely piled in the center of a large white plate with a slightly cracked texture. The colors contrast well against the white marbled texture surface beneath the plate, making the dish look fresh and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

600 g octopus
4 tbsp olive oil (for octopus)
Salt, to taste
3 baby potatoes
1 orange (segmented)
1 chorizo sausage (diced)
1 spring onion (sliced finely)
6 olives (cut into quarters)
1 tbsp capers
1 handful dill
12 sundried tomatoes
1 handful parsley
2 tbsp orange juice (freshly squeezed)
4 tbsp olive oil (for dressing)
1/2 tsp oregano
Salt & pepper, to taste
1 garlic clove (crushed)

Instructions

Step 1: Place the octopus in a pot of cold water and bring it to a gentle simmer. Reduce the heat and let it simmer for approximately 1 hour until tender.
Step 2: Allow the octopus to cool in the water, then remove and place on a towel-lined tray. Refrigerate for at least 1 hour to chill further.
Step 3: Cut the octopus tentacles into individual pieces. Toss them with olive oil and season with salt.
Step 4: Preheat your BBQ to 200°C (400°F). Grill the octopus pieces for 3 to 4 minutes total, turning to get a nice char.
Step 5: Boil the baby potatoes until easily pierced by a knife, about 12 minutes. Cool them, then cut lengthwise into small wedges.
Step 6: Segment the orange, reserving the juice from any leftover bits for the dressing—aim for about 2 tablespoons.
Step 7: Slice the chorizo into quarters lengthwise, then cut into 1cm pieces. Fry in a pan for 3 minutes just before grilling the octopus.
Step 8: In a large bowl, combine the potatoes, orange segments, fried chorizo, spring onion, olives, capers, dill, sundried tomatoes, and parsley. Toss gently to mix.
Step 9: For the dressing, whisk together the freshly squeezed orange juice, olive oil, crushed garlic, oregano, salt, and pepper until well combined.
Step 10: Pour the dressing over the salad and toss to coat everything evenly. Serve the grilled octopus atop or alongside the salad.

Tips & Variations

Simmer the octopus gently to keep it tender; rapid boiling can toughen the meat.
Chilling the octopus before grilling helps achieve a better char without overcooking.
Substitute chorizo with spicy smoked sausage or omit for a vegetarian-friendly salad.
Add a splash of white wine vinegar to the dressing for extra brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the octopus pieces on the grill or in a skillet to preserve texture. The salad is best served fresh but can be enjoyed cold as well.

How to Serve

A single large curved octopus tentacle with a bumpy texture sits on top of a layered mix of light yellow potato wedges, bright red roasted peppers, dark brown olives, and fresh green herbs including parsley and dill, all arranged in the center of a white plate with a thin blue rim. The plate rests on a wooden table, with a fork and knife placed on a dark cloth nearby. In the background, there is a bottle of red wine and a partially filled wine glass, along with another dish that holds a similar meal, all set on the table. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the octopus is cooked properly?

The octopus should be tender when pierced with a fork, with no resistance or rubbery texture. Simmering for about 1 hour usually achieves this, but cooking times can vary depending on size.

Can I prepare this salad without a BBQ?

Yes, you can grill the octopus under a broiler or cook it in a hot skillet to get a similar charred effect. Just be sure to watch it closely to prevent burning.