Pre-cooked octopus seared over fire in the Charlie Oven, served with smoky grilled lemons and a vibrant heritage tomato salad.
This fire-cooked dish brings together the deep, smoky flavour of charred octopus with bright, juicy tomatoes and grilled lemon. It’s a perfect summer plate — simple to prepare and quick to cook. Using pre-cooked chiller octopus takes out the hassle, while cooking directly over the flames in the Charlie Oven brings restaurant-level flavour to your garden.
Ingredients
For the octopus
- 1 whole pre-cooked chiller octopus (approx. 500–600g)
- 2 tbsp olive oil
- Sea salt
- Black pepper
For the grilled lemons
- 2 lemons, halved
- Olive oil
For the tomato salad
- 500g mixed heritage tomatoes
- 1 tbsp good olive oil
- 1 tsp red wine vinegar or lemon juice
- A few fresh basil leaves
- Salt and black pepper
Charlie Oven setup
Use good quality lump charcoal only. Never use briquettes — they don’t burn cleanly or produce the right heat.
There’s no need to wait for the charcoal to burn down to embers. Once the oven hits temperature, it’s ready to cook.
- Light the charcoal and bring the oven up to 220–250°C.
- Fit the Argentine grill or lower the standard grill racks to the lowest position, just above the fire.
- Let the grill surface get superheated — this is key for great charring.
- (Optional) Add a small handful of dry woodchips (olive, oak, or citrus wood) directly to the charcoal before cooking for extra smoke.
Method
1. Prep the octopus
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. Char the octopus
Place the octopus pieces directly on the superheated grill above the fire. Cook for 3–4 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. Grill the lemons
Brush the lemon halves with olive oil. Place them cut-side down on the grill for 2–3 minutes until well charred and softened.
4. Make the tomato salad
Slice the heritage tomatoes into rounds or wedges. Season with olive oil, vinegar or lemon juice, salt, pepper, and torn fresh basil. Let sit for 5–10 minutes.
5. Serve
Plate up the charred octopus with the heritage tomato salad and grilled lemon halves. Finish with a drizzle of olive oil and a pinch of flaky sea salt.
Tips
- The grill should be blazing hot — you want that instant char.
- Don’t walk away from the octopus — it cooks quickly.
- Grilled lemon adds smoky acidity — squeeze over just before eating.
- Add extra chilli flakes or smoked paprika if you want a spicy kick.
- Serve with grilled flatbreads or sourdough for mopping up the juices.