Chef Marc De Stasio’s signature grilled octopus recipe

Londoners, if you haven’t visited The Lampery yet, what are you waiting for? Inside Apex City of London Hotel sits the super-Instagrammable restaurant that pays tribute to Seething Lane’s former resident and one of the most celebrated food diarists of all time, Samuel Pepys. The menu is inspired by authentic British cuisine and Head Chef, Marcello de Stasio – who boasts Michelin star training from some of Italy’s most outstanding eateries – ensures that the seasonal menus provide only the very best local produce with epic dishes that are designed to capture the imagination and make every dining experience a truly memorable one.

He’s shared his recipe for the signature dish all foodies swoon over. Renowned for it’s vibrant, eye-catching presentation and for it’s incredibly succulent texture, this dish is a must try at The Lampery, and if you can’t get enough you can now re-create it at home!

Grilled Octopus, sobrasada aioli, smoked paprika, roasted onions


For the basil oil:
½ bunch fresh basil
200ml olive oil

For the sobrasada aioli:
1tbsp sobrasada
1 egg
6tbsp vegetable oil
1tsp white vinegar
½ tsp salt flakes

For the grilled octopus:
1kg raw octopus
12 silver skin onions
Pinch of smoked paprika


1. Prepare the basil oil by blitzing the basil and olive oil together in a blender before setting aside.
2. For the sobrasada aioli, combine all the ingredients except the oil in a bowl and start to whisk. Add in the olive oil, bit by bit, continuing to whisk. Allow the mixture to thicken into a smooth texture similar to mayonnaise and set aside.
3. In a large pot, add two litres of water and four tablespoons of salt and bring to the boil. Add the octopus, reduce the heat and simmer for approximately one hour.
TOP TIP: It is very important to ensure that it is a soft boil so the skin stays on the octopus. Do this by reducing the heat when you add the octopus and monitoring it closely throughout to ensure the water is simmering, not boiling.
4. Grill the onions in a dash of olive oil until slightly browned. Add the strained octopus tentacles and turn occasionally under the grill for approximately two minutes each side so it becomes slightly tender. Remove and set aside.
5. Place an equal portion of sobrasada oil on each plate and place the octopus tentacles on top. Drizzle each with the basil oil and season with a pinch of smoked paprika.

There’s plenty more deliciousness where that came from! Stop in to see the stunning Instagram famous floral canopy for yourself and why not indulge in a delicious weekend brunch (that can be bottomless), or give the dynamic cocktail list a whirl? You could even opt for the unique ‘ginspired’ afternoon tea because what better way to spend an afternoon than with delectable treats and gin? There are plenty of options at The Lampery, so head on in to see for yourself what all the fuss is about!

What’s more, our hotly-anticipated Summer menu is launching this June. Keep your eyes peeled on our Facebook and Instagram to see all of the highlights – we can’t wait to see (and taste) what creations Chef De Stasio will delight fans with this season!