Grilled Octopus

To make things a tad more difficult I am also allergic to fish. I’ve been allergic since I’ve been a little girl however luckily I am not allergic to seafood. I love seafood. Growing up in Malta it was always readily available and growing up I used to opt for octopus u prawns when eating out. In recent years however I was not able to order it when eating out as seafood in Malta is always cooked with lots of onion and garlic. So my mum and I teamed up and made this lemony grilled octopus. It’s simple but so delicious. I hope you all enjoy it.



  • 500g fresh octopi
  • 240ml white wine
  • 1 lemon
  • 50ml garlic infused olive oil
  • a bunch of parsley
  • salt and pepper to taste
  • Handful halved cherry tomatoes


  1. Place the octopi in a pot with the wine and 1/2 the lemon.
  2. Add water until the octopi are covered.
  3. Place on high heat and bring to a boil then simmer until tender.
  4. Take the pot off the heat and let it cool down.
  5. Mix the olive oil, zest and juice of 1/2 a lemon and the chopped parsley.
  6. Chop the tentacles and the octopus head in half. Add to the olive oil, lemon and parsley mixture. Leave to marinate over night.
  7. Heat a grill and cook the octopus until golden and crispy on the outside. Add the chopped cherry tomatoes when the octopus is almost done.
  8. Serve with salt and pepper to taste.
  9. Serve it with salad or roast vegetables and roast potatoes or gluten free bread for dipping.

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