BBQ Baby Octopus with Avocado, Chilli and Mango Salad


1 kg baby octopus, Or large octopus apron 1.5 kg (ask your fishmonger to clean it)

(If using large octopus blanch first in water then simmer in olive oil)


1 tsbp dill

1 long red chilli, sliced

1 tspn grated garlic

Olive oil




1 mango, diced

1 papaya, diced

2 avocado, sliced

1/4 red onion, sliced

1 long red chilli

1 tbsp deep fried shallots

1 spring onion, sliced

1 pinch dried oregano

1 handful coriander leaves

1 handful continental parsley leaves

1/2 lemon, juiced

1 lime juiced

2 tbsp finger limes

Extra Virgin Olive Oil

salt and pepper to taste


BBQ Octopus
Place the octopus in a bowl with the marinade ingredients and allow it to sit for 20 minutes. Drain off the excess oil and place the octopus on a griddle pan.

Once the tentacles have curled back, turn the octopus over and cook until tender.


Toss all the ingredients together in a bowl and serve with the BBQ Octopus

Serves 4 as a side