Outdoor Cooking & Charcoal Oven Recipes / Grill

Charred octopus with grilled lemon and heritage tomato salad

Charred Octopus with Grilled Lemon and Heritage Tomato Salad

Pre-cooked octopus makes this a quick dish once the fire is ready. Char the edges, grill the lemons alongside and lay it over a fresh heritage tomato salad. Warm octopus, juicy tomatoes and sharp lemon make a lovely summer plate.

Neil QuickCo-founder, Charlie Oven
Grill
Prep10 minutes
Cook15 minutes
Serves2 to 4 people
DifficultyEasy

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/charred-octopus-with-grilled-lemon-heritage-tomato-salad

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Ingredients

Equipment

Method

  1. Remove the pre-cooked octopus from its packaging and pat dry. Cut into tentacles or large chunks. Toss with olive oil, sea salt and black pepper.
  2. Place the octopus pieces directly on the superheated grill above the fire. Cook for 3 to 4 minutes per side, turning to ensure even charring. The surface should caramelise and take on a smoky, dark edge while keeping a firm, meaty bite.
  3. Brush the lemon halves with olive oil. Place them cut-side down on the grill for 2 to 3 minutes until well charred and softened.
  4. Slice or halve the heritage tomatoes and arrange on a plate. Dress lightly with olive oil, red wine vinegar, basil leaves, salt and pepper.
  5. Plate up the charred octopus with the heritage tomato salad and grilled lemon halves. Finish with the separate 1 tbsp finishing olive oil and a pinch of flaky sea salt.

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The cook

Neil Quick

Co-founder, Charlie Oven

Neil Quick is co-founder of Charlie Oven and happiest when he’s cooking over charcoal. He loves trying new ideas, feeding a crowd and making the kind of food everyone wants to tuck into.

More recipes by Neil Quick

Frequently asked questions

  • Do I need to boil the octopus first?

    No. This recipe uses a whole pre-cooked octopus, so it only needs patting dry, cutting into tentacles or chunks and tossing in olive oil, salt and pepper before it goes on the grill.

  • How long does pre-cooked octopus take to char?

    About 3 to 4 minutes per side over a blazing hot grill. You want a caramelised, smoky dark edge while the octopus keeps a firm, meaty bite, so stay close as it cooks quickly.

  • Which rack should I use for charred octopus in Charlie?

    Use the Argentine Parrilla V Grill Rack or the grill rack on the lower rack, just above the fire. Spread half a football of lumpwood charcoal evenly and bring Charlie to 220 to 250°C (430 to 480°F).

  • What should I serve with charred octopus?

    The heritage tomato salad and grilled lemon halves are part of the dish. Add grilled flatbreads or sourdough for mopping up the juices, and a pinch of chilli flakes or smoked paprika if you like heat.