Grilled Octopus with Gigante Beans and Oregano
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This grilled octopus with gigante beans and oregano is a sophisticated yet simple Mediterranean dish that celebrates bold, coastal flavours. By slowly simmering the octopus in red wine and aromatics like cinnamon and bay, the meat becomes incredibly tender before a final sear on the grill adds a smoky, charred finish. It is a vibrant, heart-healthy meal that brings a taste of the Greek islands to your dinner table.
As a nutritious choice for those seeking a high-protein, heart-healthy dinner, this recipe pairs the lean seafood with creamy gigante beans. These large, buttery pulses soak up the red wine vinegar and extra-virgin olive oil dressing beautifully. Serve this dish as a substantial warm salad or a light main course, accompanied by a glass of crisp white wine for an elegant homemade feast.
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Ingredients for Grilled Octopus with Gigante Beans and Oregano
1.4kg octopus (preferably large tentacles only), thawed if frozen
90ml extra-virgin olive oil, divided
2 750-ml bottles dry red wine
1 large onion, quartered
3 garlic cloves, peeled, crushed
1 cinnamon stick
1 Turkish bay leaf
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
Gigante beans
How to make Grilled Octopus with Gigante Beans and Oregano
Sprinkle octopus with salt and freshly ground black pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add octopus to pot and cook uncovered until octopus releases its liquid and most of liquid in pot evaporates, turning occasionally with tongs, 20 to 25 minutes. Add wine, onion, garlic, cinnamon stick, and bay leaf to pot; bring to boil. Reduce heat to medium-low, cover, and simmer until octopus is very tender when pierced with fork, about 2 hours. Using tongs, transfer octopus to rimmed baking sheet and cool. If desired, rub off outer skin from octopus and discard. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Prepare barbecue (medium-high heat). Cut octopus tentacles crosswise into 1/2-inch-thick slices. Place on platter and brush with 2 tablespoons oil; sprinkle with salt and pepper. Grill octopus slices until heated through, about 2 minutes per side. Transfer to bowl and add remaining 2 tablespoons olive oil, red wine vinegar, and oregano; toss to coat.
Place Gigante beans in large shallow bowl. Top with octopus mixture and serve.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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