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Lemon and Chilli Octopus With Herb Mayo

A community recipe by

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The first time my Australian colleague gave this dish for me to try, I felt like I was on a luxury yatch somewhere in western Australia...simply divine and truly Australian. It's a healthy dish and I recommend to anyone who loves Australian cuisine.


Serves: 0

  • 2⅕ pounds octopus (cleaned and cut into 4)
  • 2 finely chopped chile
  • ½ lemon juice
  • 1 cup mayonnaise
  • 2 teaspoons wholegrain mustard
  • 1 tablespoon roughly chopped fresh parsley
  • 1 pinch of paprika
  • 1 pinch of sea salt
  • 1 pinch of ground black pepper
  • 2 tablespoons olive oil
  • ½ lemon zest
  • lemon slices (to garnish)


Lemon and Chilli Octopus With Herb Mayo is a community recipe submitted by Dr_Chanelle and has not been tested by so we are not able to answer questions regarding this recipe.

  • To make the herb mayonnaise, place mayo in a medium bowl and add mustard, parsley, paprika, lemon juice, salt and pepper. Combine well and place to one side.
  • Place the octopus into a medium sized bowl and add the oil, lemon zest, salt and pepper and chopped chile.
  • Combine well and let stand for at least 20 minutes.
  • Pre heat your barbeque to very hot. Place octopus on the grill and allow to cook at a high temperature for 8-10 minutes, or until just cooked through.
  • Serve immediately on a 4 plates with a generous dollop of mayo and a wedge of fresh lemon.
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