This dish features tender octopus , first braised for optimal tenderness, then grilled and basted with fiery Tunisian harissa. A red chili paste infused with garlic, cumin, caraway, and olive oil. The charred edges meet smoky heat in a dish that is vibrant, satisfying, and boldly Mediterranean.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 2 hrsTotal Time 2 hrs 25 minsFor the Octopus
2 ½ whole octopus, cleaned
1 bay leaf
1 small onion, halved
2 cloves garlic, crushed
1 tbsp vinegar (white or wine)
Salt, to taste
For the Harissa Marinade
3 tbsp Tunisian harissa paste (store-bought or homemade)
3 tbsp olive oil
1 clove garlic, grated
1 tsp lemon zest
1 tbsp lemon juice
½ tsp ground cumin
Salt and pepper, to taste
For Serving
Fresh parsley or cilantro, chopped
Extra lemon wedges
Couscous, grilled flatbread, or a crisp salad
Tenderize the Octopus
1
In a large pot, combine octopus , bay leaf , onion , garlic , vinegar , and a generous pinch of salt .
Cover with water and bring to a gentle simmer.
Cook for 45–60 minutes , or until a knife slides easily into the thickest part of a tentacle.
Remove and let cool slightly. Cut into manageable pieces (tentacles or large chunks).
Marinate with Harissa
2
In a bowl, whisk together harissa paste , olive oil , garlic , lemon zest , lemon juice , cumin , and seasoning .
Toss warm octopus pieces in the marinade. Let sit 15–30 minutes (or up to 4 hours in the fridge).
Grill the Octopus
3
Preheat a grill (or grill pan) over medium-high heat.
Lightly oil the grates.
Grill octopus for 2–3 minutes per side , brushing with remaining marinade until lightly charred and smoky.
Remove and rest for 5 minutes.
To Serve
Variations
5
Use calamari or squid for a quicker version
Add chopped preserved lemon to the marinade
Mix harissa with yogurt for a creamier glaze
Pairing Suggestions
6
White wine: Dry Riesling, Vermentino, or Albariño
Rosé: Dry Provençal-style
Non-alcoholic: Cucumber-mint lemonade or chilled hibiscus tea
Ingredients For the Octopus
2 ½ whole octopus, cleaned
1 bay leaf
1 small onion, halved
2 cloves garlic, crushed
1 tbsp vinegar (white or wine)
Salt, to taste
For the Harissa Marinade
3 tbsp Tunisian harissa paste (store-bought or homemade)
3 tbsp olive oil
1 clove garlic, grated
1 tsp lemon zest
1 tbsp lemon juice
½ tsp ground cumin
Salt and pepper, to taste
For Serving
Fresh parsley or cilantro, chopped
Extra lemon wedges
Couscous, grilled flatbread, or a crisp salad
Directions Tenderize the Octopus
1
In a large pot, combine octopus , bay leaf , onion , garlic , vinegar , and a generous pinch of salt .
Cover with water and bring to a gentle simmer.
Cook for 45–60 minutes , or until a knife slides easily into the thickest part of a tentacle.
Remove and let cool slightly. Cut into manageable pieces (tentacles or large chunks).
Marinate with Harissa
2
In a bowl, whisk together harissa paste , olive oil , garlic , lemon zest , lemon juice , cumin , and seasoning .
Toss warm octopus pieces in the marinade. Let sit 15–30 minutes (or up to 4 hours in the fridge).
Grill the Octopus
3
Preheat a grill (or grill pan) over medium-high heat.
Lightly oil the grates.
Grill octopus for 2–3 minutes per side , brushing with remaining marinade until lightly charred and smoky.
Remove and rest for 5 minutes.
To Serve
Variations
5
Use calamari or squid for a quicker version
Add chopped preserved lemon to the marinade
Mix harissa with yogurt for a creamier glaze
Pairing Suggestions
6
White wine: Dry Riesling, Vermentino, or Albariño
Rosé: Dry Provençal-style
Non-alcoholic: Cucumber-mint lemonade or chilled hibiscus tea
Tunisian Grilled Harissa Octopus
