Chargrilled Baby Octopus Salad

Curtis Stone's exciting salad of grilled baby octopus with chilli, lime and thyme, will get your taste buds tingling
By Curtis Stone
Chargrilled Baby Octopus Salad
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes plus 4-6 hrs marinating
  • Effort: medium



  • 16baby octopus, 4-5cm long
  • 2 cloves garlic, crushed
  • a few sprig thyme
  • 1 red chilli, roughly sliced
  • extra virgin olive oil
  • 4 good handfuls mixed salad leaves

For the lime dressing:

  • juice of 3 limes
  • 100 ml groundnut oil
  • 100 ml extra virgin olive oil


1. Put the octopus in a bowl with the garlic, thyme and chilli. Add enough olive oil to barely cover the octopus, and toss to mix. Cover and leave in the fridge to marinate for 4-6 hours if possible.

2. To make the lime dressing, pour the lime juice into a bowl. Add the oils and whisk vigorously until thickened.

3. Heat a cast-iron stove-top grill until smoking hot. Remove the octopus from the marinade and place on the hot grill. Cook quickly for a few minutes on each side until slightly charred. Cook in batches if necessary.

4. To serve, arrange the salad leaves attractively on a large platter. Top with the cooked octopus and drizzle with the lime dressing.

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