27+ Flavorful Summer Octopus Recipes for Your Next BBQ or Outdoor Feast

Summer is the perfect time to explore fresh, light, and exciting dishes that are perfect for outdoor dining, BBQs, or a relaxed dinner by the sea.

If you’re someone who loves seafood, octopus is an excellent choice.

Its delicate texture, mild flavor, and versatility make it an ideal ingredient for a wide range of summer recipes.

From grilled to sautéed, marinated to chilled, octopus can be prepared in so many ways that will surely impress your guests and make your meals stand out.

In this blog post, we’ve curated a collection of over 27+ summer octopus recipes to help you bring this unique and delicious seafood into your summer menu.

Whether you’re looking for appetizers, mains, or light salads, these recipes combine vibrant flavors with the perfect summer vibe.

Get ready to explore exciting dishes that highlight octopus in all its glory—perfect for enjoying the sunshine, good company, and amazing food!

27+ Flavorful Summer Octopus Recipes for Your Next BBQ or Outdoor Feast

Whether you’re a seasoned seafood enthusiast or new to cooking octopus, these 27+ summer octopus recipes offer something for every taste.

The versatility of octopus, paired with fresh summer ingredients, makes it a perfect fit for any gathering or casual meal.

Whether you’re grilling, stirring into a salad, or creating a refreshing cold dish, octopus can take your summer menu to the next level.

Grilled Octopus with Lemon-Herb Chimichurri

Bright, zesty, and kissed by fire, this grilled octopus recipe is tailor-made for summer cookouts.

The tender octopus pairs beautifully with a fresh chimichurri sauce infused with citrus and herbs, creating a dish that feels light yet satisfying. It’s a flavorful centerpiece that draws people in with its rustic charm and vibrant colors.

Ingredients:

• 2 lbs octopus (cleaned)
• 1 lemon (halved)
• 3 cloves garlic (smashed)
• 2 bay leaves
• 1 tbsp salt
• Olive oil for brushing

For the chimichurri:

• 1 cup fresh parsley (finely chopped)
• 2 tbsp fresh oregano (chopped)
• 3 garlic cloves (minced)
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• Juice of 1 lemon
• Salt and pepper to taste
• Pinch of red pepper flakes

Instructions:

1. In a large pot, cover octopus with water, add lemon halves, garlic, bay leaves, and salt. Simmer gently for 45–60 minutes until tender.
2. Remove octopus, let it cool slightly, then cut into manageable tentacle pieces.
3. Heat a grill to medium-high. Brush octopus with olive oil and grill for 3–5 minutes per side until slightly charred.
4. While grilling, mix chimichurri ingredients in a bowl and adjust seasoning as needed.
5. Plate grilled octopus and spoon chimichurri over the top. Serve warm or room temperature.

The smoky grilled octopus combined with the tangy herb sauce makes this dish perfect for patio dining.

It’s rustic yet refined, offering the kind of bold, fresh flavors that define summer cooking.

Octopus Ceviche with Mango and Jalapeño

This ceviche is summer in a bowl: refreshing, spicy, and bursting with sweet citrus.

Octopus is marinated in lime juice until tender and kissed with tropical mango, fiery jalapeño, and crisp cucumber. Served chilled, it’s an elegant appetizer or light main course that dazzles with both color and flavor.

Ingredients:

• 1 lb cooked octopus (chopped into bite-sized pieces)
• 1 mango (diced)
• 1/2 cucumber (diced)
• 1/4 red onion (finely chopped)
• 1 jalapeño (seeded and minced)
• Juice of 4 limes
• Juice of 1 orange
• 1 tbsp olive oil
• 2 tbsp fresh cilantro (chopped)
• Salt to taste

Instructions:

1. In a large bowl, combine the chopped octopus, mango, cucumber, red onion, and jalapeño.
2. Pour in lime and orange juice, drizzle olive oil, and sprinkle with salt.
3. Mix well and let marinate in the fridge for at least 30 minutes, up to 2 hours.
4. Stir in fresh cilantro before serving.

Cool, vibrant, and citrus-forward, this ceviche is ideal for hot summer days.

It’s light enough to keep you energized and bold enough to leave a lasting impression—perfect for picnics or elegant backyard parties.

Octopus and Potato Salad with Paprika Vinaigrette

This Mediterranean-inspired octopus and potato salad is hearty enough for a main dish yet still feels light and summery.

The smoky paprika vinaigrette ties together tender potatoes, succulent octopus, and fresh herbs, creating a dish that’s equally at home on a picnic table or a summer dinner spread.

Ingredients:

• 1.5 lbs octopus (cleaned)
• 1 lb baby potatoes (halved)
• 1 clove garlic
• 1 bay leaf
• 1/2 small red onion (thinly sliced)
• 1/4 cup fresh parsley (chopped)
• Salt to taste

For the vinaigrette:

• 1/3 cup olive oil
• 1 tbsp red wine vinegar
• 1 tsp smoked paprika
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Boil the octopus with garlic and bay leaf until tender, about 45 minutes. Let cool and chop into bite-sized pieces.
2. Boil potatoes in salted water until fork-tender, then drain and let cool slightly.
3. In a bowl, whisk together vinaigrette ingredients until emulsified.
4. Combine octopus, potatoes, red onion, and parsley in a large bowl. Drizzle with vinaigrette and toss gently.
5. Chill for 30 minutes or serve slightly warm.

This salad is a celebration of textures and temperatures—warm and cool, soft and chewy, bright and smoky.

It’s a simple yet stunning dish that captures the spirit of summer with every bite.

Octopus Tacos with Avocado and Mango Salsa

These tacos are a vibrant, flavor-packed delight perfect for a summer feast. Grilled octopus is paired with a creamy avocado and sweet mango salsa, all wrapped in a soft tortilla.

The contrast of smoky, tender octopus with the fresh, juicy salsa creates a balance that’s truly irresistible.

Ingredients:

• 1 lb octopus (cleaned)
• 8 small corn tortillas
• 1 ripe avocado (diced)
• 1 mango (peeled and diced)
• 1/4 red onion (finely chopped)
• 1 jalapeño (finely diced)
• 1 tbsp cilantro (chopped)
• Juice of 2 limes
• Salt to taste
• Olive oil for grilling

Instructions:

1. Preheat the grill to medium-high heat. Brush the octopus with olive oil and season with salt. Grill for 3–4 minutes on each side until lightly charred and tender.
2. While the octopus is grilling, combine avocado, mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir to mix.
3. Warm the tortillas on the grill or stovetop for a few seconds on each side.
4. Slice the grilled octopus into bite-sized pieces and divide it among the tortillas.
5. Top with the mango-avocado salsa and serve immediately.

These octopus tacos combine the smokiness of the grill with the freshness of summer fruits, creating a perfect fusion of flavors.

They’re fun to eat, light on the palate, and can easily be the star of any summer gathering.

Octopus and Corn Salad with Lime-Cilantro Dressing

This refreshing salad is a great way to use fresh, seasonal ingredients.

The combination of grilled octopus and sweet corn, tossed in a zesty lime-cilantro dressing, creates a balanced dish that’s both satisfying and light. The perfect salad for those hot summer days when you want something fresh and flavorful.

Ingredients:

• 1 lb octopus (cleaned)
• 2 ears of corn (husks removed)
• 1/2 red bell pepper (diced)
• 1/4 red onion (finely chopped)
• 1/4 cup cilantro (chopped)
• 2 tbsp olive oil
• Salt and pepper to taste

For the dressing:

• 1/4 cup olive oil
• Juice of 2 limes
• 1 tbsp honey
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high. Grill the octopus for 3–4 minutes on each side, until charred and tender.
2. Grill the corn on the cob for about 5 minutes, rotating until lightly charred on all sides. Let cool slightly, then cut the kernels off the cob.
3. In a large bowl, combine the grilled octopus, corn, red bell pepper, red onion, and cilantro.
4. In a small bowl, whisk together the dressing ingredients until well combined.
5. Drizzle the dressing over the salad and toss gently to coat. Adjust seasoning with salt and pepper if necessary.

This salad is a true taste of summer, with smoky octopus, sweet corn, and a zesty dressing that lifts the flavors.

It’s both filling and refreshing—ideal for a light lunch or side dish to complement other grilled summer fare.

Octopus Paella with Bell Peppers and Saffron

A twist on the classic Spanish paella, this dish brings the deep, rich flavors of octopus together with bell peppers, tomatoes, and a hint of saffron.

It’s a hearty, satisfying meal that will impress your guests and transport them to a Mediterranean seaside. The saffron gives it a luxurious, aromatic depth that pairs beautifully with the tender octopus.

Ingredients:

• 1 lb octopus (cleaned and cut into pieces)
• 2 tbsp olive oil
• 1 onion (chopped)
• 2 bell peppers (sliced)
• 2 tomatoes (chopped)
• 2 cloves garlic (minced)
• 1 1/2 cups Arborio rice (or other short-grain rice)
• 3 cups seafood stock
• 1/4 tsp saffron threads
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a large paella pan or skillet, heat olive oil over medium heat. Add the octopus and sauté for 3–4 minutes until lightly browned. Remove and set aside.
2. In the same pan, add onion, bell peppers, and garlic. Cook for 5 minutes until softened. Add the tomatoes and cook for another 3 minutes.
3. Stir in rice, coating it with the vegetable mixture, then add the seafood stock and saffron. Bring to a simmer and cook for 15–20 minutes, until the rice absorbs the liquid.
4. Add the octopus back into the pan, stirring gently. Continue cooking for another 5–7 minutes, until the rice is fully cooked and the octopus is tender.
5. Season with salt and pepper, and serve with lemon wedges on the side.

This octopus paella is a comforting and vibrant dish that brings a festive spirit to any summer dinner.

The saffron-infused rice, tender octopus, and sweet bell peppers create a dish that feels both rustic and sophisticated, perfect for a warm evening meal.

Octopus Carpaccio with Arugula and Lemon Vinaigrette

This light, elegant dish is perfect for a sophisticated summer appetizer. The octopus is thinly sliced and paired with a fresh arugula salad and a zesty lemon vinaigrette.

It’s a dish that’s simple but packed with flavor, ideal for an al fresco dinner or a casual gathering.

Ingredients:

• 1 lb octopus (cooked and thinly sliced)
• 2 cups arugula (washed and dried)
• 1 tbsp capers (optional)
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1/4 cup Parmesan cheese (shaved, optional)

Instructions:

1. Arrange the thin slices of cooked octopus on a large plate, overlapping slightly.
2. In a bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Drizzle the dressing over the octopus slices, ensuring they’re well-coated.
4. Add a handful of arugula on top and scatter with capers, if using. Finish by shaving Parmesan over the top for added flavor.
5. Serve immediately, either as an appetizer or a light main course.

This octopus carpaccio is a refreshing and visually appealing dish that’s perfect for warm summer days.

The peppery arugula and sharp lemon vinaigrette elevate the octopus, creating a balanced and delicious start to any meal.

Spicy Octopus Stir-Fry with Bell Peppers and Green Beans

This stir-fry combines the tender bite of octopus with the sweetness of bell peppers and the crisp texture of green beans.

It’s a quick, easy, and flavorful dish that delivers heat from chili flakes and depth from garlic and ginger, making it perfect for a satisfying weeknight meal or summer lunch.

Ingredients:

• 1 lb octopus (cleaned and cut into bite-sized pieces)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 cup green beans (trimmed)
• 2 cloves garlic (minced)
• 1-inch piece of fresh ginger (minced)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp chili flakes (adjust to taste)
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• Salt to taste

Instructions:

1. Heat sesame oil in a large pan or wok over medium-high heat. Add the octopus and cook for 3–4 minutes until golden and slightly crispy. Remove and set aside.
2. In the same pan, add garlic and ginger, cooking for 1–2 minutes until fragrant.
3. Add the bell peppers and green beans to the pan, stir-frying for 4–5 minutes until tender-crisp.
4. Stir in soy sauce, oyster sauce, rice vinegar, and chili flakes. Return the octopus to the pan, tossing to combine and heat through.
5. Adjust seasoning with salt and serve immediately.

This stir-fry is a vibrant, spicy dish that’s full of color and flavor.

It’s a perfect blend of textures, with the crunchy vegetables and tender octopus, all brought together with a savory and slightly spicy sauce. A great dish for anyone who loves bold flavors and a bit of heat!

Octopus and Watermelon Salad with Feta and Mint

This refreshing salad combines the cool sweetness of watermelon with the savory flavors of octopus and feta.

Topped with a burst of fresh mint, it’s a light, summery dish that’s perfect for outdoor dining and easily assembled in no time. The mix of sweet, salty, and herbal flavors will leave everyone craving more.

Ingredients:

• 1 lb octopus (cooked and cut into bite-sized pieces)
• 2 cups watermelon (cut into cubes)
• 1/2 cup feta cheese (crumbled)
• 1/4 cup fresh mint (chopped)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Optional: 1/4 red onion (thinly sliced)

Instructions:

1. In a large bowl, combine the watermelon cubes, octopus pieces, feta cheese, and chopped mint. If using, add the red onion as well.
2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with extra mint if desired.

This salad is the epitome of summer freshness.

The sweet watermelon pairs beautifully with the briny feta and tender octopus, while the mint adds a cool, fragrant note. It’s a fantastic dish for hot days when you want something light and packed with seasonal flavors.

Octopus with Grilled Zucchini and Cherry Tomato Salad

This dish celebrates the best of summer vegetables, pairing grilled octopus with fresh zucchini and juicy cherry tomatoes.

The bright, tangy dressing ties everything together, creating a light yet satisfying dish that feels both healthy and indulgent. It’s perfect for outdoor dining or a refreshing main course on a hot day.

Ingredients:

• 1 lb octopus (cleaned and cut into tentacle pieces)
• 2 zucchinis (sliced into rounds)
• 1 pint cherry tomatoes (halved)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat the grill to medium-high heat. Brush octopus pieces and zucchini slices with olive oil and season with salt and pepper.
2. Grill the octopus for 4–5 minutes on each side until charred and tender. Grill the zucchini for about 2 minutes per side, until tender and slightly charred.
3. In a large bowl, combine the grilled zucchini, halved cherry tomatoes, and octopus.
4. Whisk together lemon juice, balsamic vinegar, oregano, and olive oil in a small bowl. Pour over the salad and toss gently.
5. Garnish with fresh basil and serve immediately.

This dish is vibrant and refreshing, with a smoky depth from the grilled vegetables and octopus.

It’s a perfect balance of flavors and textures, ideal for a light dinner or a delicious salad at your next summer BBQ.

Octopus and Asparagus Risotto

This creamy risotto pairs the tender, delicate flavor of octopus with the bright, grassy taste of fresh asparagus.

The risotto’s creaminess is offset by the freshness of the vegetables and the umami of the octopus, making it an indulgent yet refreshing dish for a summer evening meal.

Ingredients:

• 1 lb octopus (cleaned and cut into pieces)
• 1 bunch asparagus (cut into 2-inch pieces)
• 1 1/2 cups Arborio rice
• 4 cups seafood stock (kept warm)
• 1/2 cup dry white wine
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tbsp olive oil
• 1/4 cup Parmesan cheese (grated)
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the octopus and cook for 4–5 minutes until slightly browned and cooked through. Remove and set aside.
2. In the same pan, add onion and garlic, cooking until softened (about 3 minutes).
3. Add the rice to the pan, stirring to coat in the oil. Pour in the white wine and let it reduce slightly.
4. Begin adding warm seafood stock, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next. Continue this process for about 18–20 minutes until the rice is tender but still slightly al dente.
5. In the final 5 minutes of cooking, add the asparagus to the risotto to cook through.
6. Stir in the cooked octopus, Parmesan cheese, salt, and pepper to taste.
7. Serve the risotto garnished with fresh parsley.

This creamy octopus and asparagus risotto is an elegant summer dish that’s both rich and refreshing.

It combines the flavors of the sea with the earthiness of asparagus, making it a perfect choice for an indulgent yet light summer meal.

Octopus and Sweet Potato Skewers with Smoky Paprika Marinade

These skewers are a perfect blend of smoky, sweet, and savory flavors, with tender octopus and caramelized sweet potatoes.

The smoky paprika marinade adds a deep, rich flavor that pairs perfectly with the natural sweetness of the potatoes, creating an irresistible bite in every skewer.

Ingredients:

• 1 lb octopus (cleaned and cut into chunks)
• 2 large sweet potatoes (peeled and cut into cubes)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a large bowl, combine olive oil, smoked paprika, cumin, garlic powder, cayenne (if using), salt, and pepper. Add the octopus chunks and sweet potato cubes, tossing to coat them evenly in the marinade.
2. Preheat the grill or grill pan to medium-high heat. Thread the octopus and sweet potato cubes onto skewers, alternating between the two.
3. Grill the skewers for about 4–5 minutes per side, or until the octopus is tender and lightly charred, and the sweet potatoes are cooked through and caramelized.
4. Serve the skewers with lemon wedges on the side.

These skewers are a fun, interactive way to enjoy octopus in a summer setting.

The combination of smoky, spicy, and sweet flavors will make them a hit at any gathering or barbecue, offering something both hearty and light at the same time.

Octopus and Citrus Salad with Olive Tapenade

This refreshing, zesty salad combines the flavors of tender octopus, fresh citrus, and a tangy olive tapenade.

The bright, juicy citrus cuts through the richness of the octopus, and the olive tapenade adds a savory depth, making this salad the perfect starter or light summer main dish.

Ingredients:

• 1 lb octopus (cleaned and cut into pieces)
• 2 oranges (peeled and segmented)
• 1 grapefruit (peeled and segmented)
• 1/2 red onion (thinly sliced)
• 1/4 cup Kalamata olives (pitted and chopped)
• 1 tbsp capers (optional)
• 2 tbsp fresh parsley (chopped)
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

For the olive tapenade:

• 1/4 cup Kalamata olives (pitted)
• 1 tbsp capers
• 1 garlic clove (minced)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice

Instructions:

1. To make the olive tapenade, combine the olives, capers, garlic, olive oil, and lemon juice in a food processor. Pulse until finely chopped and well mixed. Set aside.
2. Boil the octopus in water for about 45 minutes, until tender. Drain and allow it to cool slightly, then cut into bite-sized pieces.
3. In a large bowl, combine the orange and grapefruit segments, red onion, and parsley.
4. Drizzle the olive oil and red wine vinegar over the citrus mixture and season with salt and pepper.
5. Gently toss in the octopus pieces and olive tapenade.
6. Serve the salad chilled or at room temperature for a refreshing start to any meal.

The combination of citrus, olives, and tender octopus makes this salad an incredibly refreshing and light dish perfect for summer gatherings.

It balances tangy, savory, and sweet flavors, providing a delightful contrast of textures and temperatures.

Octopus and Coconut Curry Soup

This comforting coconut curry soup combines the richness of coconut milk with the delicate flavor of octopus and aromatic spices.

The curry base is infused with ginger, garlic, and turmeric, while the octopus adds a touch of sweetness and depth, creating a perfect warming yet refreshing dish for cooler summer evenings.

Ingredients:

• 1 lb octopus (cleaned and chopped)
• 1 can (14 oz) coconut milk
• 1 cup seafood stock
• 1 tbsp olive oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1-inch piece of fresh ginger (minced)
• 1 tbsp red curry paste
• 1 tsp turmeric
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 1/4 cup fresh cilantro (chopped)
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté for 3–4 minutes until softened and fragrant.
2. Stir in red curry paste, turmeric, and coriander, cooking for 1–2 minutes.
3. Pour in the coconut milk and seafood stock, bringing the mixture to a simmer.
4. Add the chopped octopus to the pot and cook for 10–12 minutes, or until the octopus is tender and the flavors have melded together.
5. Season with salt and pepper to taste, and garnish with fresh cilantro.
6. Serve the soup with lime wedges on the side for a burst of freshness.

This coconut curry soup is rich and aromatic, offering a tropical twist on traditional curry dishes.

The creamy coconut base, spiced with ginger and turmeric, complements the tender octopus, making it a unique and comforting dish for summer nights.

Octopus and Tomato Gazpacho

Gazpacho is the ultimate summer soup, served chilled and packed with refreshing vegetables.

This twist on the classic Spanish dish features succulent octopus, bringing in a savory, briny note to balance the cool, tangy tomatoes and cucumbers. It’s a vibrant, healthy dish perfect for hot weather.

Ingredients:

• 1 lb octopus (cooked and chopped)
• 4 large tomatoes (peeled and chopped)
• 1 cucumber (peeled and chopped)
• 1 red bell pepper (chopped)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• Fresh basil or mint for garnish

Instructions:

1. In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth.
2. Add olive oil, red wine vinegar, and lemon juice to the mixture, then season with salt and pepper. Blend again until well incorporated.
3. Chill the gazpacho in the fridge for at least 2 hours to allow the flavors to develop.
4. When ready to serve, stir in the chopped octopus and adjust seasoning if needed.
5. Serve the gazpacho chilled, garnished with fresh basil or mint leaves.

This octopus gazpacho is a refreshing and savory take on the traditional Spanish cold soup.

The combination of fresh vegetables, tangy vinegar, and tender octopus provides a burst of summer flavors, making it a perfect dish to cool off with during hot days.

Octopus with Charred Corn and Cilantro-Lime Dressing

This dish brings together the smoky flavor of grilled corn and the tender, savory octopus, all tied together with a zesty cilantro-lime dressing.

It’s a perfect summer dish that’s both fresh and full of flavor, great for a light main course or as a side to complement other grilled meats.

Ingredients:

• 1 lb octopus (cleaned and cut into tentacles)
• 2 ears of corn (husked)
• 2 tbsp olive oil
• 1/4 cup fresh cilantro (chopped)
• 1 lime (juiced)
• 1 tbsp honey
• 1 tsp cumin
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Preheat the grill to medium-high heat. Brush the octopus and corn with olive oil and season with salt and pepper.
2. Grill the octopus for 4-5 minutes per side until it’s tender and lightly charred.
3. Grill the corn for about 5 minutes, rotating until the kernels are charred and golden. Let the corn cool slightly, then slice off the kernels.
4. In a small bowl, whisk together lime juice, honey, cumin, and chopped cilantro to make the dressing.
5. In a large bowl, combine the grilled corn, octopus, and cilantro-lime dressing, tossing gently to coat.
6. Serve with lime wedges on the side.

This dish is packed with smoky, sweet, and tangy flavors.

The charred corn and grilled octopus create a satisfying combination, while the cilantro-lime dressing gives it a refreshing kick. It’s a perfect choice for a BBQ or a laid-back summer meal.

Octopus and Avocado Ceviche

Ceviche is a classic dish that’s light, tangy, and refreshing—perfect for a hot summer day.

In this version, octopus is marinated in citrus juices and paired with creamy avocado, creating a smooth, flavorful dish that can be served as an appetizer or a light main course.

Ingredients:

• 1 lb octopus (cooked and chopped)
• 2 avocados (diced)
• 1/2 red onion (finely chopped)
• 2 tomatoes (diced)
• 1 cucumber (peeled and diced)
• 1/2 cup fresh cilantro (chopped)
• Juice of 3 limes
• 1 orange (juiced)
• 1 jalapeño (finely chopped, optional)
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the chopped octopus, red onion, tomatoes, cucumber, and cilantro.
2. Add the lime juice, orange juice, and jalapeño (if using). Stir well and let the mixture sit for about 10–15 minutes to allow the flavors to meld together.
3. Gently fold in the diced avocado just before serving, and season with salt and pepper to taste.
4. Serve chilled as an appetizer or with tortilla chips for a refreshing snack.

This octopus ceviche is light, tangy, and incredibly refreshing, with the creamy avocado balancing the citrusy tang of the marinade.

It’s a perfect dish for a hot day, offering both vibrant flavors and a cool, satisfying texture.

Octopus and Chickpea Stew with Chorizo

This hearty yet fresh stew combines tender octopus with chickpeas and spicy chorizo, making it a filling and flavorful dish perfect for a summer evening.

The rich, smoky chorizo adds depth to the dish, while the chickpeas and octopus provide a satisfying texture. It’s a comforting and savory option when you’re craving something more substantial.

Ingredients:

• 1 lb octopus (cleaned and chopped)
• 1/2 lb chorizo (sliced)
• 1 can (15 oz) chickpeas (drained and rinsed)
• 1 can (14 oz) diced tomatoes
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 2 tbsp olive oil
• 2 cups seafood stock or water
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chorizo slices and cook for about 5 minutes until they release their oils and become slightly crispy.
2. Add the onion and garlic, cooking for 3–4 minutes until softened and fragrant.
3. Stir in smoked paprika and cumin, cooking for another minute until the spices are well-coated.
4. Add the octopus, chickpeas, and diced tomatoes to the pot, stirring to combine. Pour in the seafood stock or water and bring the stew to a simmer.
5. Cook for about 25–30 minutes, allowing the flavors to meld together and the octopus to become tender.
6. Season with salt and pepper to taste, and serve the stew garnished with fresh parsley.

This octopus and chickpea stew is hearty and comforting, with the chorizo providing a spicy, savory depth to the dish.

The chickpeas add a soft texture that complements the tender octopus, creating a satisfying and flavorful summer meal.

Grilled Octopus Tacos with Mango Salsa

These grilled octopus tacos are a fun and vibrant summer dish, featuring smoky octopus paired with a refreshing mango salsa.

The sweetness of the mango salsa complements the charred, tender octopus, creating a perfect balance of flavors that’s sure to be a hit at any gathering or barbecue.

Ingredients:

• 1 lb octopus (cleaned and cut into tentacles)
• 8 small corn tortillas
• 1 ripe mango (diced)
• 1/2 red onion (finely chopped)
• 1/2 red bell pepper (diced)
• 1/4 cup cilantro (chopped)
• Juice of 1 lime
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat the grill to medium-high heat. Brush the octopus tentacles with olive oil and season with chili powder, cumin, salt, and pepper.
2. Grill the octopus for 4–5 minutes on each side until charred and tender.
3. In a bowl, combine the diced mango, red onion, red bell pepper, cilantro, and lime juice to make the mango salsa. Season with salt and pepper to taste.
4. Warm the tortillas on the grill for about 30 seconds on each side.
5. Assemble the tacos by placing a few pieces of grilled octopus on each tortilla, then topping with the mango salsa.
6. Serve immediately with extra lime wedges on the side.

These tacos are the perfect combination of smoky, spicy, and sweet.

The juicy mango salsa adds a burst of freshness, while the charred octopus brings a savory richness. Perfect for a summer taco night or casual outdoor dining!

Octopus with Chilled Gazpacho and Avocado

This dish is a fresh take on the classic gazpacho, with the addition of tender octopus and creamy avocado. Served chilled, it’s a light and refreshing dish that’s ideal for summer.

The cold soup and soft avocado complement the octopus, making it a unique and satisfying summer meal.

Ingredients:

• 1 lb octopus (cooked and chopped)
• 4 large ripe tomatoes (peeled and chopped)
• 1 cucumber (peeled and chopped)
• 1/2 red onion (chopped)
• 1 bell pepper (chopped)
• 2 cloves garlic (minced)
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 avocado (peeled and diced)
• 1 tbsp fresh basil (chopped)
• Salt and pepper to taste

Instructions:

1. In a blender or food processor, combine the tomatoes, cucumber, red onion, bell pepper, and garlic. Blend until smooth.
2. Add olive oil, red wine vinegar, salt, and pepper, and blend again. Chill the gazpacho in the refrigerator for at least 2 hours.
3. Just before serving, gently fold the chopped octopus into the chilled gazpacho.
4. Serve the gazpacho in bowls, topped with diced avocado and a sprinkle of fresh basil.
5. Garnish with additional salt and pepper, if desired.

This chilled gazpacho with octopus and avocado is a cool, refreshing, and savory dish that’s perfect for hot summer days.

The creamy avocado and tender octopus add richness to the soup, making it a satisfying yet light option for lunch or dinner.

Octopus and Potato Salad with Mustard Vinaigrette

This hearty yet fresh octopus and potato salad combines tender octopus with creamy potatoes, all tossed in a tangy mustard vinaigrette.

It’s a filling yet light dish, making it perfect for picnics, BBQs, or as a side dish to accompany other summer favorites.

Ingredients:

• 1 lb octopus (cooked and cut into chunks)
• 4 medium potatoes (boiled and diced)
• 1/2 red onion (finely chopped)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup olive oil
• 2 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Boil the potatoes in salted water for about 10 minutes, until tender. Drain and let them cool slightly before dicing them into cubes.
2. In a large bowl, combine the octopus, diced potatoes, red onion, and fresh parsley.
3. In a small bowl, whisk together olive oil, Dijon mustard, white wine vinegar, honey, salt, and pepper to make the mustard vinaigrette.
4. Pour the vinaigrette over the octopus and potato mixture and toss gently to combine.
5. Serve chilled or at room temperature, garnished with additional parsley if desired.

This octopus and potato salad is a hearty, flavorful dish that’s perfect for outdoor meals.

The tangy mustard vinaigrette adds a sharp contrast to the richness of the octopus and potatoes, making it a satisfying yet refreshing salad for warm summer days.

Octopus with Roasted Red Pepper and Almond Sauce

This vibrant dish features grilled octopus paired with a rich and nutty roasted red pepper and almond sauce.

The sauce provides a smoky, creamy contrast to the tender octopus, and it’s perfect for a summer dinner or as part of a tapas-style spread.

Ingredients:

• 1 lb octopus (cleaned and cut into tentacles)
• 2 large red bell peppers (roasted, peeled, and chopped)
• 1/4 cup almonds (toasted)
• 2 tbsp olive oil
• 2 cloves garlic (minced)
• 1 tbsp red wine vinegar
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat the grill to medium-high heat. Brush the octopus with olive oil and season with salt and pepper.
2. Grill the octopus for 4–5 minutes per side until charred and tender.
3. Meanwhile, in a blender, combine the roasted red peppers, toasted almonds, garlic, red wine vinegar, smoked paprika, and olive oil. Blend until smooth. Season with salt and pepper to taste.
4. Serve the grilled octopus drizzled with the roasted red pepper and almond sauce, garnished with fresh parsley.

This dish combines smoky, creamy, and nutty flavors, making it an excellent main course or tapas-style offering.

The roasted red pepper sauce pairs perfectly with the charred octopus, providing a rich contrast that enhances the natural sweetness of the seafood.

Octopus and Lemon Herb Couscous

This light, refreshing dish combines tender octopus with fluffy couscous flavored with fresh herbs and a zesty lemon dressing.

It’s an easy-to-make, vibrant meal that’s perfect for a summer lunch or a side dish at a BBQ.

Ingredients:

• 1 lb octopus (cleaned and cut into pieces)
• 1 cup couscous
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup fresh mint (chopped)
• Salt and pepper to taste
• 1 tbsp butter (optional)

Instructions:

1. Cook the octopus by boiling it in salted water for 40–45 minutes, or until tender. Drain and cut into bite-sized pieces.
2. In a separate pot, bring 1 1/2 cups of water to a boil, add the couscous, and remove from heat. Cover and let sit for 5 minutes until the couscous is tender.
3. Fluff the couscous with a fork, then stir in the olive oil, lemon zest, and lemon juice. Add the chopped parsley, mint, salt, and pepper, and mix well.
4. In a large serving bowl, combine the cooked octopus with the couscous, mixing gently. If desired, stir in butter for added richness.
5. Serve chilled or at room temperature, garnished with extra herbs.

This octopus and couscous dish is fresh, light, and bursting with flavor.

The lemon and herbs give the couscous a bright, summery taste, while the octopus adds a satisfying bite, making it the perfect dish for hot days.

Spicy Octopus and Pineapple Skewers

These spicy octopus and pineapple skewers are a tropical, sweet-and-salty treat that’s perfect for grilling during summer.

The combination of smoky grilled octopus and sweet, caramelized pineapple offers a delicious balance of flavors that will impress guests at your next BBQ.

Ingredients:

• 1 lb octopus (cleaned and cut into chunks)
• 1 fresh pineapple (peeled and cut into cubes)
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sriracha sauce (or more to taste)
• 1 garlic clove (minced)
• 1 tsp ground ginger
• 1 tbsp sesame seeds (optional)
• Fresh cilantro (for garnish)

Instructions:

1. In a bowl, whisk together olive oil, soy sauce, honey, sriracha, garlic, and ground ginger to make the marinade.
2. Add the octopus chunks and pineapple cubes to the marinade, tossing to coat. Let the mixture marinate for 30–60 minutes.
3. Preheat the grill to medium-high heat. Thread the octopus and pineapple onto skewers, alternating between the two.
4. Grill the skewers for about 3–4 minutes per side until the octopus is cooked through and slightly charred, and the pineapple is caramelized.
5. Sprinkle the skewers with sesame seeds (if using) and fresh cilantro before serving.

These skewers are the perfect balance of spicy, sweet, and savory flavors, with the charred octopus and caramelized pineapple creating a delicious contrast.

They’re a fun and flavorful option for summer grilling and can be served as an appetizer or a main dish.