Grilled Octopus Salad

Ingredients

• 600 goctopus
• 4 tbspolive oil
• to tastesalt
• 3baby potatoes
• 1orange, segmented
• 1chorizo sausage, diced
• 1spring onion, finely sliced
• 6olives, quartered
• 1 tbspcapers
• 1 handfuldill
• 12sun-dried tomatoes
• 1 handfulparsley
• 2 tbsporange juice
• 4 tbspolive oil
• 1/2 tsporegano
• to tastesalt and pepper
• 1garlic clove, crushed

Instructions

1. 1

   Simmer octopus

   Put the octopus in a pot of cold water and bring it to a simmer. Lower the heat and simmer gently for about 1 hour.

2. 2

   Cool octopus

   Leave the octopus to cool in the water, then remove it and place it on a towel-lined tray. Cool it further in the fridge for at least 1 hour.

3. 3

   Season tentacles

   Separate the tentacles into individual pieces, then coat them with oil and season with salt.

4. 4

   Grill octopus

   Cook the octopus on a barbecue at 200°C for 3–4 minutes in total.

5. 5

   Cook potatoes

   Boil the potatoes for about 12 minutes, until a knife pierces them easily. Let them cool, then cut them lengthways into small wedges.

6. 6

   Prepare orange

   Segment the orange. Squeeze the juice from the leftover pieces and trimmings for the dressing; you should get about 2 tbsp.

7. 7

   Fry chorizo

   Cut the chorizo lengthways into quarters, then into 1 cm pieces. Fry for 3 minutes just before grilling the octopus.

8. 8

   Toss salad

   Put all the salad ingredients together in a bowl and toss.

9. 9

   Mix dressing

   Whisk the squeezed orange juice, olive oil, garlic and seasonings together until combined, then set the dressing aside.

What is grilled octopus salad?

This is a warm-leaning salad of grilled octopus, potatoes, chorizo, citrus, olives and herbs. The Australian cuisine listing meets Mediterranean-style flavours in a dish built around seafood and a bright orange dressing.

The method first simmers and chills the octopus, then briefly grills it for a charred finish. Potatoes and chorizo make the salad more substantial, while orange and herbs keep the flavours lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 27g protein, 17g carbs, 34g fat.

The potatoes and orange contribute carbohydrates, while olive oil and chorizo provide much of the fat; octopus and chorizo contribute protein. Add a generous portion of leafy greens or other vegetables alongside to balance the plate.

Why simmer the octopus first?

Gentle simmering gives the octopus time to become tender before it goes on the barbecue. Keep the water at a quiet simmer rather than a rolling boil.

Cooling it in the cooking water, then chilling it on a towel-lined tray, follows the recipe's two-stage cooling method. Allow at least an hour in the fridge before cutting and seasoning.

Getting the grill finish right

Oil and season the individual tentacle pieces before grilling. At 200°C, the short 3–4-minute total cooking time is intended to add colour without leaving them on the heat for long.

Chorizo: fry the 1 cm pieces for 3 minutes just before grilling the octopus, as directed. This timing lets you bring the cooked components together while the octopus is freshly grilled.

Potatoes and salad texture

Potatoes: boil them until a knife slides in easily, about 12 minutes, then cool before cutting into small wedges. The pieces should hold their shape when tossed.

Herbs and add-ins: combine the spring onion, olives, capers, sun-dried tomatoes, dill and parsley with the potatoes and orange segments. Toss gently so the orange segments and potato wedges stay intact.

Making the orange dressing

Squeeze the juice from the orange trimmings after segmenting the fruit; the recipe aims for about 2 tbsp. Whisk it with olive oil, crushed garlic, oregano, salt and pepper.

Set the dressing aside after whisking, then add it to the salad to suit your preference. Mixing it separately helps distribute the garlic and seasoning through the citrus and oil.

Serving the salad

Serve the salad as a main meal or as part of a larger spread. A simple green salad or extra grilled vegetables can accompany it without competing with the orange, herbs and seafood.

For an easy serving flow, boil and chill the octopus and potatoes ahead, then grill the octopus and fry the chorizo shortly before assembling.

Recipe notes & tips

• Keep the octopus at a gentle simmer rather than letting the water boil vigorously.
• Allow the octopus to cool fully before cutting it into pieces.
• Check the potatoes with a knife at around 12 minutes and remove them once easily pierced.
• Cut the chorizo into evenly sized pieces so they fry at a similar rate.
• Squeeze the orange trimmings over a bowl to catch the juice for the dressing.

Variations

• Extra herbs: Add more dill or parsley if you prefer a greener, more herb-forward salad.
• More citrus: Add extra orange segments for a sweeter, fruitier balance.
• Milder dressing: Use less crushed garlic for a gentler flavour.
• More olives: Increase the olives for a saltier, brinier accent.
• Barbecue alternative: Use a hot grill pan if you are not cooking outdoors.

Common mistakes to avoid

• Boiling too hard: Keep the octopus at a gentle simmer for more controlled cooking.
• Skipping the chill: Give the octopus at least 1 hour in the fridge after cooling in the water.
• Overcooking the potatoes: Check them with a knife and stop once they are easily pierced.
• Grilling too long: Stick to 3–4 minutes total at 200°C to avoid leaving the tentacles on the heat too long.
• Adding dressing without tasting: Season the dressing with salt and pepper, then adjust to your taste.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. The octopus and chorizo can be reheated gently, but the salad is also suitable served cold; keep any remaining dressing separate if possible.

Frequently asked questions