Grilled Octopus with Gigante Beans, Herbs and Mustard-Pancetta Vinaigrette Recipe

A terrific combination of flavors
Grilled Octopus with Gigante Beans, Herbs and Mustard-Pancetta Vinaigrette and garnished with fresh herbs.
Grilled Octopus with Gigante Beans, Herbs and Mustard-Pancetta Vinaigrette Jon Whittle / Marlin

Special delivery: Sign up for the free Marlin email newsletter. Subscribe to Marlin magazine for $29 for 1 year and receive 2 bonus digital issues.

When prepared with care, the octopus can be one of the best melt-in-your-mouth food choices. However, when put to the coals, the mild flavor intensifies and lends a slightly smoky flavor with ­beautifully caramelized skin. This one pairs perfectly with a Tito’s Grackle cocktail.

Ingredients | Serves 4

  • 1 ½ lb. cooked octopus tentacles
  • ½ cup cooked gigante beans
  • 2 Tbsp. fresh parsley, finely chopped
  • 2 Tbsp. fresh oregano, finely chopped
  • 2 Tbsp. fresh basil, finely chopped
  • 1 Tbsp. fresh thyme, finely chopped
  • 1 Tbsp. chives, finely chopped
  • 1 Tbsp. capers, roughly chopped
  • 1 Tbsp. whole-grain mustard
  • 2 tsp. honey
  • 4 oz. pancetta, small cubes
  • 2 Tbsp. red-wine vinegar
  • 1 lemon, zested and juiced
  • 2 celery stalks, small dice
  • 1 large shallot, small dice
  • 2 cloves garlic, grated
  • 2 Tbsp. extra-virgin olive oil, divided in half
  • Salt and fresh-cracked black pepper


In a medium skillet on medium-high heat, add 1 tablespoon of olive oil. Add pancetta, and cook for about 3 to 5 minutes until browned. Turn off the heat, and fold in celery, shallot and garlic. In a container, place all of the contents from the skillet, along with the capers, ­mustard, honey, red-wine ­vinegar, lemon juice and zest. Set aside, ­covered with a lid or plastic wrap.

Heat the grill to 400 degrees, with direct heat on a grated grill. Coat the octopus with the ­remaining olive oil; season with salt and ­pepper. Grill the octopus on all sides to create a nice char. Once the ­octopus is charred, add to a serving plate, and finish with a drizzle of the ­vinaigrette, gigante beans, and top with fresh herbs.

Sponsored by Tito’s Handmade Vodka and Big Green Egg.

Free Email Newsletters

Sign up for free Marlin Group emails to receive expert big-game content along with key tournament updates and to get advanced notice of new expeditions as they’re introduced.