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Recipe: Grilled Octopus With White Bean, Caperberry, Parsley, and Fresh Tomato Salad

Serves: 4

Passive Prep Time: 2-6 Hours

Active Prep Time: 30 minutes

Cook Time: 6-10 minutes


  • 6-8 octopus tentacles, fresh or frozen and thawed
  • 1 bunch flat leaf parsley, stems removed
  • 1 1⁄2 cups cherry tomatos
  • 2 lemons
  • 1/2 cup olive oil
  • 1 1⁄2 cups butter beans or gigante beans
  • 8 large caperberries with stem
  • Sea salt and coarse ground pepper to taste


    Step 1: Boil the octopus in a pot of water for 1 hour or until tender. Test by using a sharp knife. Let the octopus cool in the water, then drain and dry it completely. You can do this with paper towels or let it sit uncovered in the fridge for 4+ hours up until overnight. Drying the octopus will help the skin crisp on the grill. 

    Step 2: Preheat the grill to 500 degrees.

    Step 3: In a bowl combine the tomatoes, 1⁄2 cup ripped parsley leaves, juice of 1⁄2 a lemon, 2 tablespoons of olive oil, and a pinch of salt. Add the drained rinsed beans and gently mix all the ingredients.

    Step 4: Brush the octopus tentacles with olive oil and minced garlic, then transfer to the grill. Leave them for 2-3 minutes then flip them and grill another 2-3 minutes. Continue to cook until you achieve the level of char you desire.

    Step 5: Remove from the grill and plate the octopus on a platter over the beans and tomato salad. Garnish with lemon wedges, the caperberries, and the remaining parsley leaves. Finish with a pinch of sea salt and a few grinds of black pepper.

    Photography and Styling by Morgan Ione Photography

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