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Grilled Octopus with White Beans and Radicchio

Yields4 ServingsPrep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

This hearty octopus salad paired with slightly bitter radicchio greens is the perfect combination to transport your guests to the coast of Italy right from your dinner table. A delightful seafood dish that is sure to impress any of you guests!

Grilled Octopus with White Beans and Radicchio

 1 cleaned octopus, tentacles separated
 2 red wine
 1 small onion, thinly sliced
 1 carrot, peeled and chopped
 1 stalk celery, chopped
 4 cloves garlic, crushed
 2 sprigs fresh thyme
 1 bay leaf
 1 tsp black peppercorns
White Beans and Radicchio:
  plus 2 tbsp Colavita Extra Virgin Olive Oil, plus more to finish
 3 tbsp Colavita Aged Red Wine Vinegar
 ½ cup packed parsley leaves, roughly chopped
 ¼ cup roughly chopped kalamata olives
 ¼ tsp red pepper flakes
 16 oz can cannellini beans, drained
 1 clove garlic, finely chopped
 1 head radicchio, cored and thinly sliced
 kosher salt
 freshly ground black pepper

In a heavy bottomed 6-quart pot add the octopus tentacles, red wine, onion, carrot, celery, garlic, thyme, bay leaf, and peppercorns . Add enough water to just cover the octopus. Bring to a boil then reduce to a gentle simmer, cover with a tight fitting lid and cook for 1½ hours. Allow the octopus to cool completely in the liquid.


While the octopus is cooling prepare the white beans and radicchio. In a small bowl add ⅓ cup olive oil, red wine vinegar, parsley, olives, and red pepper flakes. Add a pinch of salt and pepper, whisk together and set aside.


Heat 2 tablespoons olive oil in a medium sauté pan over medium-low heat and cook the garlic until just fragrant, about 1 minute. Carefully add the beans and sauté for about 5 minutes. Stir in the radicchio, season with salt and pepper and continue cooking for another 5 minutes until the radicchio is just wilted. Remove to a bowl. Drizzle the dressing over the beans and radicchio and stir to incorporate evenly.

To finish and serve:

Preheat a grill to medium-high heat and lightly oil.


Remove the cooled octopus from the cooking liquid and pat dry with a paper towel, discarding the liquid. Grill the octopus until charred on all sides, about 5 minutes.


Spoon the beans and radicchio evenly among four plates and top each with 2 tentacles. Drizzle a little Colavita Extra Virgin Olive Oil overtop and serve.

Nutrition Facts

Servings 4