Grilled Octopus with Lemon, Oregano and Bay

Serves 4

Prep Time 10 minutes

Cook Time Around 1 hour, 15 minutes (depending on the size of the octopus), plus cooling time.


1 octopus, weighing around 1.5-2kg
1 onion, peeled and halved
1 carrot
1 stick celery
6 bay leaves
8 black peppercorns
1 lemon, sliced
Extra virgin olive oil
Coarse sea salt



Transport yourself to a Greek island with this recipe for grilled octopus, fragrant with lemon and bay leaves. Although the octopus must be cooked before grilling, it’s a very simple method and doesn’t need much hands-on time. It’s likely that the octopus you buy will be frozen, and almost certainly will have been cleaned already.

Octopus with Lemon, Oregano and Bay.jpg

1. Wash and clean octopus and remove the hard beak if this hasn’t already been done. 

Cleaned Octopus.jpg

2. Place the octopus in a large saucepan with the onion, carrot, celery, bay leaves and peppercorns.

Octopus with Ingredients .jpg

3. Cover with cold water and weigh down with a plate or something similar, to ensure the octopus is submerged. Bring to the boil then simmer for 1-1.5 hours. Check the octopus after 1 hour by inserting a skewer or tip of a knife into a tentacle. If it’s tender, it is ready.​​​​​​​

Octopus weighed down with plate.jpg

4. Remove from the heat and allow to cool completely in the liquid​​​​​​​.

Octopus Cooked.jpg

5. Drain the cooled octopus and cut into bite sized pieces. Rub with a little oil and season well with sea salt.​​​​​​​

Octopus Oiled.jpg

6. Preheat two gas burners on the Jupiter Outback BBQ. Cook the octopus for around 10 minutes, turning regularly or until heated through and charred in places. Grill the lemon slices too, until soft and caramelised.

Octopus Cooking.jpg

7. Arrange the octopus on a plate and dress with the lemon slices, plenty of olive oil, oregano and sea salt.​​​​​​​

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.