Grilled octopus is an elegant yet approachable dish that delivers impressive flavor with minimal effort, especially when using pre-cooked octopus. In this recipe, we pair tender, smoky octopus with a vibrant chimichurri sauce made with fresh herbs, garlic, and a hint of heat. It’s a bold and refreshing combination perfect for warm weather dining or an elevated weeknight meal.
Ingredients
For the octopus:
- 32oz pre-cooked octopus tentacles
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2 tbsp olive oil
- Salt and black pepper, to taste
For the chimichurri:
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1 cup fresh parsley, finely chopped
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3 cloves garlic, minced
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2 tbsp fresh oregano (or 1 tbsp dried)
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½ cup extra virgin olive oil
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¼ cup red wine vinegar
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½ tsp red pepper flakes
- Salt and pepper to taste
Instructions
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Combine parsley, garlic, oregano, red pepper flakes, olive oil, and vinegar in a bowl. Stir well and season with salt and pepper to taste.
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Preheat a grill or grill pan to medium-high. Pat the octopus dry, brush with olive oil, and season with salt and pepper. Grill for 3–4 minutes per side until lightly charred and heated.
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Slice the grilled octopus into bite-sized pieces and drizzle generously with chimichurri sauce. Serve immediately.
With pre-cooked octopus and a simple chimichurri made from pantry staples, this recipe proves that restaurant-quality seafood is achievable at home. It’s a fresh, bold dish that never fails to impress.
