Grilled octopus with fregola sarda

Grilled octopus with fregola sarda

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 499 kcal
, Fat: 19 g
, Carbohydrate: 52 g
, Protein: 28 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Fregola sarda salad

3 tbsp white balsamic vinegar
4 tbsp olive oil
½ tsp salt
a little pepper
250 g fregola sarda (e.g. Fine Food)
salted water, boiling
250 g different coloured cherry tomatoes, cut in half
3 sticks celery, thinly sliced
50 g caper berries, drained
1 bunch basil, finely chopped
1 bunch flat-leaf parsley, finely chopped


1 tbsp olive oil
1 garlic clove, squeezed
¼ tsp paprika
¼ tsp salt
4 pre-cooked octopus tentacles
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How it's done

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Fregola sarda salad

Combine the balsamic and oil in a bowl, season. Cook the fregola sarda in salted water until al dente, drain, add to the sauce with the tomatoes, celery, caper berries and herbs, mix.


Combine the oil, garlic, paprika and salt. Coat the octopus tentacles with the mixture.

Charcoal/gas/electric grill

With the lid on, grill the octopus over/on a medium heat (approx. 200°C) for approx. 20 mins., turning occasionally. Cut the octopus tentacles in half, serve with the fregola sarda salad.

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