Chargrilled octopus with an artichoke salad

Octopus is marinated in chilli, mint and lemon before being griddled and tossed in a salad packed full of fresh flavours.


For the chargrilled octopus
For the marinade
  • 4 tbsp olive oil

  • 1 red chilli, seeds removed and sliced

  • 1 lemon, zest and juice only

  • 2 tbsp fresh mint, roughly chopped

  • 2 tbsp fresh parsley, roughly chopped

For the artichoke salad

Preparation method

  1. For the chargrilled octopus, place all the ingredients in a large saucepan and cover with water. Bring to the boil and simmer for 1½-2 hours.

  2. Remove from the pan and discard the vegetables, set aside the octopus to cool.

  3. Once cool, cut the octopus into pieces and place in a large bowl. Add the marinade ingredients and leave for at least two hours.

  4. For the artichoke salad, heat a large frying pan or sauté pan and add the thyme, stock and artichoke. Cover with a lid on and cook for 5-6 minutes.

  5. Heat a large griddle pan until hot. Place the marinated octopus on the griddle and cook for 1-2 minutes on each side, or until bar marks appear.

  6. Place the cooked baby artichokes and fennel slices and fronds in a large bowl along with the rocket and spinach.

  7. Place the vinegar, honey and oil in a small bowl and mix.

  8. Add the octopus and dressing to the salad and mix.

  9. To serve, place the salad into shallow serving bowls and sprinkle over the parsley and chilli.

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This recipe is from...

Saturday Kitchen 22/03/2014 bbc_one Saturday Kitchen

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10:00am Saturday 5 December

James Martin presents with help from chefs Kuba Winkowski and Theo Randall.

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