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Grilled Fremantle Octopus with Tomato-Braised Beans

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 3 hours & 20 minutes
    •    Yield: Serves 4


    •    5 thyme sprigs
    •    4 garlic cloves, bruised
    •    2 tbsps red wine vinegar
    •    Lemon wedges, to serve
    •    350g cherry tomatoes, halved
    •    1 1/4 cups (310ml) white wine
    •    1/2 cup (125ml) extra virgin olive oil
    •    2 x 400g cans cannellini beans, rinsed, drained
    •    1kg Fremantle octopus, cleaned, head removed
    •    2 tbsps finely chopped oregano, plus extra leaves to serve


  1. Preheat oven to 160°C. To braise octopus, place all ingredients, except cannellini beans and red wine vinegar, in a large, deep ovenproof saucepan with a tightfitting lid. Season and stir to combine. Cover tightly with the lid and braise for 2 hours 30 minutes to 3 hours or until octopus is very tender. Remove octopus and set aside. Remove thyme and discard.
  2. Add the cannellini beans and red wine vinegar to the braising liquid and place over medium heat. Simmer, stirring occasionally, for 15 minutes.
  3. Heat a lightly greased chargrill pan or barbecue to high heat. Grill octopus, turning regularly, for 2-3 minutes or until charred all over.
  4. Divide braising liquid among serving plates and top with charred octopus. Serve with extra oregano and lemon wedges.

This great family recipe is thanks to delicious at


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