Easy Grilled Octopus

If you’re looking to switch up your seafood game and try something new and exciting, this grilled octopus recipe cooked on a flat top griddle is the perfect dish for you.

With its tender, flavorful meat and crispy, charred exterior, this dish is sure to be a crowd-pleaser. And the best part? It’s surprisingly easy to make! Whether you’re a seasoned chef or a novice cook, you’ll be able to master this recipe and create a dish that’s sure to impress. So fire up your BBQ and get ready to cook up a storm with this delicious grilled octopus recipe!

15 mins

2 hrs 30 mins

Sea food



616 kcal


  • Brabura kar 40 L klasse
  • Skottsberg cast iron casserole/dutch oven 28cm


  • 2 cloves of garlic chopped
  • 2 white onions diced
  • ½ tbsp olive oil
  • 400 grams tomato pulp
  • 50 grams black olives
  • 50 grams brined capers
  • 400 grams mackerel
  • 1 baguette

Herb Seasoning

  • 3 cloves of garlic chopped
  • 40 grams fresh parsley chopped
  • 1 tbsp lemon juice
  • 250 ml olive oil extra virgin
  • 2 tbsp coarse sea salt
  • 1 tsp ground black pepper


  1. Fire up your grill. In my case i’m using a flattop griddle with a hotzone on one side.
  2. Heat up a cast iron dutch oven and start softening your onions.
  3. Add the garlic, a can of fine tomato pulp, 50 grams of black olives and 50 grams of brined capers
  4. After around 10 minutes the moiste is vaporated and your tomatoes ar now sweet.
  5. Add the octopus to the dutch oven.
  6. Add water untill the octopus is covered completely and let it simmer for around 2 hours.
  7. Grab a bowl and add the chopped garlic and parsley.
  8. Squeeze out half a lemon and fill it up with a cup of olive oil.
  9. Season with 2 tbsp of salt and a tsp of black pepper
  10. Chop the cooked octopus into tiny chunks.
  11. Mix with 2 tbsp of the herb seasoning.
  12. Turn up the heat of the grill and strart searing the octopus on the flat top griddle in the middle with a cooler side on one side.
  13. Sear untill you see a little bit of crunch and sear marks. You don’t need to grill any further.
  14. Scrape the octopus tightly off the surface and shove it to the cooler side.
  15. Season some mackerel with the herb seasoning on the side and sear it off whole on the griddle.
  16. Flip them half way trough the cook.
  17. Soak up some of the excess juices with some ripped baguette and let it bake on the plate.
  18. Serve the octopus with a mackeral on the side and pour some of that leftover bouillon on top. with a grilled piece of bread on the side.



Calories: 616kcal
Saturated Fat: 7g
Sodium: 2898mg
Vitamin A: 782IU

Carbohydrates: 30g
Polyunsaturated Fat: 6g
Potassium: 630mg
Vitamin C: 21mg

Protein: 19g
Monounsaturated Fat: 32g
Fiber: 3g
Calcium: 112mg

Fat: 47g
Cholesterol: 31mg
Sugar: 7g
Iron: 4mg

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