CourseCuisineEasyFishIssue #20LocalLunchMediterraneanSalad

Grilled Octopus with Orange and Date Dressing

By September 22, 2022 No Comments

Serves 2

Prep time 30 mins, Cooking time 2 hours


Octopus, cleaned, whole 600g
Maltese oranges, 2 each
Carrot, 1 whole
Onion, 1 whole
Bay leaf, 3 leaves
Fennel seeds, ½ tsp
Green onion, 1 whole
Black pepper, Pinch
Dates, 5 pitted
Honey, 50g
Olive oil, 100ml
Salt, To taste


In a pot full of water place the octopus, carrots, onions, bay leaves, and fennel seeds and
bring to a boil. If the octopus was frozen prior, boil it for 1 hour over high heat.
In the meantime remove the rind from the oranges and segment the oranges. Try to do this
over a bowl to reserve some of the juice.
Finely chop the dates and green onions and add them to the bowl with orange juice. In the
bowl add the honey, olive oil and black pepper and mix well.
Once the octopus is tender, remove from the liquid, and cook on the grill till golden brown.
Serve the octopus with the orange segments and dressing or toss together for an awesome salad

Recipe by Keith Abela for Served Magazine Issue 20
Photography by Julia Ripard

Keith Abela

Keith Abela

Keith has always had interest in science and the natural world. Being a chef, forager, fisher, farmer, lecturer and a food preservationist, his focus lies on understanding the science behind the whole process of food production; from the growing of plants to how the mind perceives foods’ flavour. He now makes naturally preserved foods for Natural Preserves.

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