Chef's Recipes

Octopus with pea, mint and shallot pilaf and Grecian salsa verde

Australian Gourmet Traveller recipe for octopus with pea, mint and shallot pilaf and Grecian salsa verde by Eros Ouzeri restaurant in Adelaide.

By Frank Hero
  • Serves 6
  • 20 mins preparation
  • 30 mins cooking plus marinating
Octopus with pea, mint and shallot pilaf and Grecian salsa verde
Octopus with pea, mint and shallot pilaf and Grecian salsa verde

“Would you please ask chef Frank Hero from Adelaide’s Eros Ouzeri for the recipe for his char-grilled octopus with pea and mint pilaf? I would love to re-create it at home.”
Maria Vass, Adelaide, SA

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

You’ll need to begin this recipe a day ahead.


  • 1 kg large octopus tentacles, cleaned and tenderised (see note)
  • 100 ml sweet vermouth
  • 1 lemon, finely grated rind and juice only
  • ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped
  • 1 tbsp (firmly packed) thyme, coarsely chopped
  • 1 long red chilli, finely chopped
  • 60 ml (¼ cup) olive oil
Pea, mint and shallot pilaf
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, finely chopped
  • 2 anchovy fillets
  • 200 gm (1 cup) long-grain rice
  • 310 ml (1¼ cups) hot chicken stock
  • 120 gm (1 cup) frozen peas
  • 50 gm softened butter, coarsely chopped
  • 4 golden shallots, finely chopped
  • ¼ cup (loosely packed) mint, coarsely chopped
Grecian salsa verde
  • 50 ml extra-virgin olive oil
  • 2 tbsp (firmly packed) flat-leaf parsley, finely chopped
  • 1 tbsp (firmly packed) each mint and oregano, finely chopped
  • 1 lemon, finely grated rind only


  • 1
    Combine octopus, vermouth, lemon rind and juice, herbs and chilli in a non-reactive bowl, toss to combine, then cover with plastic wrap and refrigerate to marinate (6 hours-overnight).
  • 2
    For pea, mint and shallot pilaf, heat a casserole over medium heat, add oil, onion, garlic, chilli and anchovy and sauté until starting to soften (5-7 minutes). Add rice, stir to coat in oil, add stock, bring to the boil, stir, then reduce heat to low, cover and cook until rice is cooked through (10-15 minutes). Meanwhile, blanch peas (1-2 minutes), then refresh, drain and set aside. Remove pilaf from heat, stand for 5 minutes, then stir through butter, shallot, mint and peas and season to taste.
  • 3
    Meanwhile, for Grecian salsa verde, combine ingredients in a small bowl, season to taste and set aside.
  • 4
    Heat a char-grill over high heat. Remove octopus from marinade (discard marinade). Drizzle octopus with oil, season to taste and grill, turning occasionally, until just cooked through (3-5 minutes). Serve hot with pilaf and salsa verde.


To tenderise octopus, pound tentacles with a meat mallet until they no longer feel bouncy.
This recipe is from the March 2010 issue of

  • Author: Frank Hero