Jul 13 2026
Restaurants›71Above›Grilled Octopus Recipe

Grilled Octopus Recipe

Inspired by 71Above
Time2h
Serves4

Oregano Vinaigrette, Walnut, Garlic, Labneh Emulsion, Plum, Shiso

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Ingredients

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Octopus

Oregano Vinaigrette

Walnut Garlic Mixture

Labneh Emulsion

Plum and Shiso Garnish

Method

Preparing the Octopus

  1. 1

    Cook Octopus

    In a large pot of boiling salted water, cook the octopus for about 45 minutes or until tender. Remove and let it cool.

  2. 2

    Marinate

    Once cooled, cut the octopus into manageable pieces. In a bowl, mix olive oil, sea salt, and fresh oregano. Toss the octopus in the marinade and let it sit for at least 30 minutes.

Making the Oregano Vinaigrette

  1. 3

    Combine Ingredients

    In a small bowl, whisk together red wine vinegar, honey, oregano leaves, and olive oil. Season with salt and pepper to taste.

Preparing the Walnut Garlic Mixture

  1. 4

    Blend Ingredients

    In a food processor, combine walnuts, garlic, olive oil, and salt. Pulse until finely chopped and mixed.

Making the Labneh Emulsion

  1. 5

    Mix Labneh

    In a bowl, whisk labneh with water and lemon juice until smooth. Season with salt to taste.

Assembly

  1. 6

    Grill Octopus

    Preheat grill. Grill octopus pieces for about 3-4 minutes on each side until charred.

  2. 7

    Plate the Dish

    On a plate, spread a layer of labneh emulsion, top with grilled octopus, drizzle with oregano vinaigrette, and sprinkle with walnut garlic mixture. Garnish with sliced plum and shiso leaves.

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