Grilled Octopus Salad

Grilled Octopus Salad

  • Preparation 30 min
  • Cooking 1 h
  • Servings 4

Seeing this 8-armed mollusc hung to dry like laundry on an outdoor clothesline is nothing new for those who’ve spent time in the Greek islands. But it’s a common sight in Croatia, too, where this delicacy occupies a prominent place in the country’s coastal Dalmatian cuisine. That’s where we went for inspiration for this recipe: The tentacles are braised until tender, then thrown in the pan for that crisp outer char. We slice it and serve it with a light, fresh salad featuring Mediterranean mainstays like parsley, capers, onion and olive oil.

Featured in RICARDO Magazine SPRING 2018 (p. 56)
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free



  • Octopus

    • 1 large (or 2 small) octopus, about 2 1/2 lb (1.1 kg)
    • 8 cups (2 litres) water
    • 2 onions, halved
    • 2 celery stalks, cut into chunks
    • 3 tbsp (45 ml) lemon juice
    • 1/2 tsp salt
    • Olive oil, for brushing
  • Salad

    • 1/2 small red onion, thinly sliced, soaked in water for 10 minutes, then drained
    • 1/4 cup (60 ml) olive oil
    • 1/4 cup (10 g) flat-leaf parsley, chopped
    • 1 tbsp (15 ml) capers
    • 4 tsp (20 ml) lemon juice
    • 1 pinch red pepper flakes


  • Octopus

  • Salad

Note from Ricardo

Octopus is sometimes sold already cleaned, or ask your fishmonger to clean it for you.

Personal Note

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