Add the salty punch of crisp capers to this grilled octopus dish. 






Skill level

Average: 1.8 (6 votes)



  • 300 g tenderised octopus tentacle
  • 1 garlic clove, minced
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • juice and zest of 1 lemon
  • 1 tbsp extra-virgin olive oil
  • pinch of salt


Crispy capers

  • ¼ cup strained capers
  • ½ cup extra-virgin olive oil
  • pinch of salt


To Serve

  • 1 tbsp extra-virgin olive oil
  • Juice and zest of 1 lemon
  • ¼ bunch parsley leaves, chopped
  • 1 tsp smoked paprika
  •  pinch of salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinading time: 15 minutes.

  1. For the octopus, place all the ingredients in a ziploc bag and mix well and leave to marinate for 15 minutes.
  2. Heat a large griddle (grill) pan on medium then add octopus. Cook until it is nice and charred, about 3-5 minutes on each side. Set aside.
  3. Meanwjhile, for the capers, heat olive oil in a small saucepan. Cook the capers in the oil on high heat until brown and puffed open. Strain onto a plate lined with paper towel to soak up extra EVOO. Sprinkle with salt.
  4. To serve, slice the octopus and place around a plate. Dress with olive oil, lemon juice and zest and parsley. Sprinkle over capers and then top with paprika and salt to taste.