Grilled Octopus with Chimichurri

A Flavorful Seafood Delight

Introduction

Grilled octopus with chimichurri is a bold and flavorful dish that brings together the smoky, charred taste of perfectly cooked octopus with the fresh, zesty punch of homemade chimichurri sauce. Paired with crispy seasoned potatoes and fresh lemon, this dish is an exquisite balance of textures and flavors that will transport you straight to a Mediterranean-inspired feast.

Ingredients

• For the Octopus:
  • 1 clean, whole fresh octopus
  • 1 onion, halved
  • 2 bay leaves
• For the Chimichurri Sauce:
  • 1 bunch flat-leaf parsley, finely chopped
  • 1-2 garlic cloves, minced
  • 2 tsp dried oregano
  • ½ tsp red pepper flakes
  • Salt to taste
  • ½ cup olive oil
  • ¼ cup red wine vinegar
• For the Potatoes:
  • 3-4 potatoes, sliced
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • ½ tsp smoked paprika
  • 2 tbsp olive oil

Instructions

1. Prepare the Octopus:
   • Remove the beak from the octopus.
   • Bring a large pot of water to a boil with onion and bay leaves.
   • Dip the octopus into the boiling water three times before fully submerging it.
   • Boil for 50 minutes, then remove and let cool slightly.
2. Make the Chimichurri Sauce:
   • In a bowl, mix parsley, minced garlic, oregano, red pepper flakes, salt, olive oil, and red wine vinegar.
   • Stir well and let it sit for at least 10 minutes to enhance the flavors.
3. Grill the Octopus:
   • Cut off the octopus head and separate the tentacles.
   • Brush each piece with chimichurri sauce.
   • Grill or pan-fry over high heat for 3-5 minutes per side, until golden brown and slightly charred.
   • Brush with additional chimichurri before serving.
4. Prepare the Crispy Potatoes:
   • Toss the sliced potatoes with olive oil, garlic powder, salt, pepper, and paprika.
   • Air fry at 400°F (200°C) for 15 minutes, shaking halfway through.
5. Serve and Enjoy:
   • Plate the grilled octopus alongside crispy potatoes and lemon wedges.
   • Drizzle with more chimichurri and serve warm.

Tips for Success

• Boil Before Grilling: Pre-boiling ensures the octopus is tender while grilling adds a perfect smoky char.
• Let the Chimichurri Sit: Allowing the sauce to rest for at least 10 minutes helps develop deeper flavors.
• Crispy Potatoes: Make sure not to overcrowd the air fryer so the potatoes crisp up evenly.

Why This Recipe Works

The tender, smoky octopus pairs beautifully with the fresh, tangy chimichurri, while the crispy potatoes add the perfect crunch. This dish is simple yet refined, making it a great choice for seafood lovers looking for a gourmet meal at home.