Citrus at its best!

Grilled Baby Octopus

Grilled Baby Octopus

Created for LemonGold® by @thegoodroots

Prep time: 30 mins

Cook time: 10 mins

Serves: 2-4


  • 500g – 1kg frozen baby octopus, defrosted and drained
  • 2 cloves of garlic, finely chopped
  • 2 green chillies, finely chopped
  • 2 sprigs of rosemary, leaves finely chopped
  • 3-4 sprigs of flatleaf parsley, finely chopped
  • The juice & zest of a lemon
  • 50ml olive oil
  • Sea salt and coarse ground black pepper
  • Extra lemon for squeezing over


Octopus is a fickle ingredient to work with – incorrectly cooking it can result in a rubbery texture. For this recipe, I use a simple blanching method to ensure a tender bite.

  1. Set a pot of water to boil.
  2. Once boiling, remove from the heat and place the defrosted baby octopus into the water for 1 minute exactly.
  3. Remove the octopus from the water and plunge into an ice bath.
  4. Drain the octopus and set aside.
  5. In a mixing bowl, combine the chopped garlic, chillies, herbs and lemon.
  6. Season with salt and pepper and pour in the olive oil.
  7. Stir the marinade and add in the blanched octopus, coating it in the infused olive oil.
  8. Leave the octopus to marinate for an hour.
  9. Thread the baby octopuses on to metal skewers and braai over medium coals for 3-4 minutes per side. The octopuses should be lightly browned, even a little blackened.
  10. While the octopuses are braaing, squeeze over a little extra lemon juice.
  11. Serve the baby octopus with a creamy tzatziki sauce and lots of crusty bread for mopping up the leftover marinade.

Recipe Video