One of my personal favorites of all time! Cook, marinate overnight, grill, boom!


  • octopus 1 whole (about 1.5kg)
  • bay leaves 2
  • onion 1, quartered
  • carrot 1, chopped
  • celery 1 stick, chopped
  • black peppercorns 1 tbsp
  • extra-virgin olive oil 250ml
  • white wine vinegar 125ml
  • garlic 1 clove, crushed
  • dried oregano 1 tbsp, plus a pinch more
  • lemon 1/2
  • sea salt flakes



Wash the octopus well under cold running water. Remove the beak, ink sac and eyes. Put into a large pan with the bay, onion, carrot, celery and peppercorns.


Pour over cold water, until the octopus is covered. Pressure cook on high for 14 minutes. (Or bring to a boil, and simmer gently with the lid on for 1 – 1½ hours.)

Once cooked, a knife should go through the tentacles without much resistance.

Remove from the heat, and allow to cool completely in the liquid.


Drain the cooled octopus and cut into bite-size pieces. Whisk the olive oil, vinegar, garlic and oregano in a large bowl with some salt. Add the octopus pieces, and leave to marinate in the fridge for at least 2 hours, or preferably overnight.


Heat a griddle pan to high, and drain the octopus from the marinade. Sear the pieces for 2-3 minutes until heated through and starting to crisp and char.

Transfer to a serving plate and sear the remaining pieces. Squeeze over the lemon, add a pinch more oregano and a little sea salt to serve. I use my Mediterranean sea salt – makes all the difference!