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Chargrilled Baby Octopus with Pico De Gallo

The lightly charred octopus with a side of pico de gallo creates a winning barbecue meal.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 4


    •    2 bay leaves
    •    2 tsps caster sugar
    •    1/2 cup (125ml) olive oil
    •    2 garlic cloves, finely chopped
    •    1 tbsp whole black peppercorns
    •    1/4 cup (60ml) white wine vinegar
    •    1kg baby octopus, beaks removed

For the pico de gallo:

    •    1/4 cup (60ml) olive oil
    •    2 garlic cloves, finely chopped
    •    2 spring onions, finely chopped
    •    2 long green chillies, finely chopped
    •    1/2 bunch coriander leaves chopped
    •    Juice of 1 lime, plus wedges to serve
    •    2 tomatoes, seeds removed, chopped


  1. Fill a large saucepan with water and add bay leaves, peppercorns, vinegar and 1 tbs sea salt. Bring to a boil, then add the octopus and cook for 30 minutes or until tender.
  2. Meanwhile, to make the pico de gallo, combine all ingredients and set aside.
  3. Drain octopus and combine with the oil, garlic and sugar. Season well. Preheat a barbecue or chargrill to high. Cook the octopus, turning, for 4-5 minutes or until charred. Serve with pico de gallo and lime wedges to squeeze over.

This great family recipe is thanks to delicious Recipes at


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