Pieuvre Grillée

Grilled octopus

Preparation time: 1 hour min

Cooking time: 2 hours min

Portions: 8 people


1 octopus T4 (about 1.7 kg)
1 onion
1 leek green
2 carrots
2 celery stalks
3 cloves garlic
20g herbs from Provence
50g coarse salt
100 ml red wine vinegar
1 L. cold water

15 cl olive oil
Juice of 3 lemons
Your favourite herbs


  1.  Put all the ingredients in the pan and bring to a boil.
  2.  Reduce heat to the first bubbles, cook 1 to 2 hours, checking the tenderness of the octopus with your fingers.
  3.  Peel the octopus hot - remove the purple skin that comes off easily.
  4.  Marinate overnight in oil.
  5.  Drain well and grill for 3 minutes on each side.


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