Cooked to perfection, octopus is excellent at enhancing the spices and condiments with which it is cooked and served.  It is delightfully meaty with a tender, succulent, crispy outside and slightly smoky flavour.

Grilled Octopus with kipfler potato, dill and caper salad

By Paul Baker

Recipe courtesy of Same Dish, New Fish

Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes
Serves: 4 – 6


1kg Octopus tentacles
1 tsp black peppercorns
1 tsp fennel seeds
1 lemon, zested
1 tsp dried oregano
⅓ cup extra virgin olive oil

Potato Salad

12 Kipfler potatoes
1 cup whole egg mayonnaise
1 tsp Dijon mustard
¼ cup baby capers, drained
½ cup dill, chopped
1 lemon, juiced
½ bunch chives, roughly chopped
Salt flakes and freshly ground black pepper


  1. For the octopus, place tentacles, peppercorns & fennel seeds into a large pot and cover with cold water. Place pot over a medium heat and bring to the boil. Reduce heat to a simmer and cook for 1 hour. Remove pot from heat and allow octopus to cool in poaching liquid, until you can handle with ease (approximately 1 ½ -2 hours). Remove from pot and pat dry with kitchen paper and set aside until required.
  2. Combine lemon zest and oregano in a small bowl and set aside for later.
  3. For the potato salad, place potatoes in a large saucepan covered with cold water, adding a good pinch of salt. Place pot over a medium heat and bring to the boil. Cook potatoes until there is very little resistance from a knife and strain. Allow potatoes to cool on the bench to room temperature, do not refrigerate.
  4. Cut potatoes into 3cm pieces and place in a large mixing bowl. Add mayonnaise, Dijon mustard, capers, dill and lemon juice and mix until well combined. Place salad on a serving platter and sprinkle over chives.
  5. To finish octopus, heat a barbecue, chargrill or griddle pan to high. Place cooked octopus in a bowl and drizzle with olive oil to coat. Place tentacles onto grill and cook both sides until caramelised (approx. 2 minutes on each side). Remove from grill and rest for 5 minutes. Slice into 5cm pieces.
  6. To serve, place octopus on top of the potato salad and sprinkle lemon zest and oregano mixture over the top.

Nutritional benefits – Mollusks – common Octopus, raw
Serving size 100 g

% Daily Value*Amount%
Total Fat1 g1%
Saturated Fat0.2 g1%
Cholesterol48 mg16%
Sodium230 mg10%
Total Carbohydrate2.2 g1%
Dietary Fiber0 g0%
Sugar0 G0%
Protein15 g30 %
Iron5.3 mg30-70%
Calcium53.00 mg4%

* The Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet.  2,000 calories a day is used for general nutrition advice.

Source:  Nutrition Value Org.

 Suite 27, 6-8 Todd Street, Port Adelaide SA 5015

Email: enquiries@mfasa.org.au