Grilled Octopus


  • 1 octopus 2.5 to 3lbs
  • 1/4 cup red wine vinegar
  • 1 tsp oregano


  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 red onion sliced
  • 3 tbsp capers
  • fresh ground pepper


  • fresh parsley
  • 1 lemon cut in quarters

Cooking directions

  • Preheat oven to 180°C (350 °F)
  • Cut octopus in large pieces
  • Place octopus, vinegar and oregano in a casserole. Cover and cook for 2 hours.
  • Mix all dressing ingredients together and set aside.
  • After 2 hours remove the octopus from the oven. Strain it and let it cool.
  • Raise the oven temperature to broil. Place the octopus pieces on a baking sheet and grill for 4 to 5 minutes OR sear the octopus on the BBQ until slightly charred.
  • Place the octopus on a serving platter and pour dressing on it.
  • Serve with lemon wedges and garnish with parsley.
  • Enjoy

Ingredients in this Recipe

  • Whole Octopus

    per unit (approx. 900g)

    Supermarché PA Whole Octopus per unit (approx. 900g)

  • Oros Wine Vinegar 500ml

  • Krinos Pure Greek Oregano 85g

  • Ilios Premium Extra Virgin Olive Oil 750ml

  • Ilios Capers 100ml

  • Lemons

    per unit

    Supermarché PA Lemons per unit

  • Red Onions

    per unit (approx. weight 300g)

    Supermarché PA Red Onions per unit (approx. weight 300g)

  • Supermarché PA Italian Parsley per unit

  • Crosse & Blackwell Seafood Cocktail Sauce 290ml

  • Othrys Farms Oregano 50g

  • Othrys Farms Oregano 50g