Grilled Octopus With Chimichurri: How to Master it at Home

There’s something undeniably impressive about serving perfectly grilled octopus at a dinner party. Once considered exclusively restaurant fare, this incredible seafood delicacy is absolutely achievable in your home kitchen. Today, I’m excited to share my foolproof method for creating tender, flavorful grilled octopus with chimichurri that will rival your favorite seafood restaurant’s version.

As someone who has spent years perfecting seafood recipes, I can tell you that grilled octopus with chimichurri combines the smoky char of perfectly grilled tentacles with the bright, herbaceous punch of Argentina’s favorite green sauce. It’s a match made in culinary heaven that’s actually simpler to execute than you might think.

How to Make Grilled Octopus with Chimichurri

Quick Overview

Grilled octopus with chimichurri transforms intimidating seafood into an approachable gourmet dish that’s guaranteed to impress. The secret lies in properly tenderizing the octopus before it hits the grill, resulting in meat that’s tender rather than rubbery. The vibrant chimichurri sauce delivers a perfect counterbalance with its garlicky, herbaceous profile and subtle heat.

While this recipe does require some patience (primarily for the initial cooking and cooling of the octopus), the active preparation time is only about 40 minutes, with an additional 10-15 minutes of grilling time. The chimichurri comes together in minutes, making this an impressive yet manageable weekend project that delivers restaurant-quality results.

The Ingredients I Use to Bring My Grilled Octopus with Chimichurri to Life

For the Octopus:

• 2-3 lb whole octopus, cleaned (ask your fishmonger to clean it if possible)
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 lemon, halved
• 1 tablespoon salt
• 4 cloves garlic, smashed
• 3 tablespoons olive oil (divided – some for cooking, some for grilling)

For the Chimichurri:

• 1 cup fresh parsley, finely chopped
• ¼ cup fresh oregano, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons finely chopped red onion
• 1 tablespoon red pepper flakes (or to taste, depending on your heat preference)
• 2 tablespoons red wine vinegar
• ½ cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions

Preparing and Cooking the Octopus

1. Prepare the octopus: If your octopus hasn’t been cleaned, remove the head sac, beak (located at the center where the tentacles meet), and internal organs. Rinse thoroughly under cold water.
2. Tenderize (optional but recommended): For extra tenderness, freeze your octopus for 24 hours, then thaw completely before cooking. This helps break down some of the tough proteins.
3. Set up for boiling: In a large pot, combine 4 quarts of water with bay leaves, peppercorns, half a lemon, salt, and 2 smashed garlic cloves. Bring to a boil.
4. Dip and cook: Once the water is boiling, hold the octopus by the head and dip the tentacles into the water 3 times (about 5 seconds each time), allowing the tentacles to curl. This helps them maintain an attractive shape during cooking.
5. Simmer gently: Fully submerge the octopus in the boiling water, reduce heat to a simmer, and cover. Cook for 45-60 minutes, until a knife easily pierces the thickest part of a tentacle. Cooking time varies depending on size – larger octopuses need more time.
6. Cool down: Turn off the heat and allow the octopus to cool in its cooking liquid for 30 minutes. This helps the meat remain tender.
7. Prepare for grilling: Remove the octopus from the liquid and pat dry with paper towels. Separate the tentacles if not already done, rubbing off any loose purple skin (it’s natural for some to come off).
8. Marinate: Place the octopus pieces in a bowl and drizzle with 2 tablespoons of olive oil, the remaining smashed garlic cloves, and a squeeze of lemon juice from the remaining half lemon. Let it marinate while you prepare the chimichurri.

Preparing the Chimichurri Sauce

9. Combine herbs and aromatics: In a medium bowl, mix together the finely chopped parsley, oregano, minced garlic, and red onion.
10. Add seasonings: Incorporate the red pepper flakes, salt, and black pepper to taste.
11. Add liquids: Pour in the red wine vinegar, extra virgin olive oil, and lemon juice. Stir until well combined.
12. Let flavors meld: Allow the chimichurri to sit for at least 15 minutes before serving to let the flavors develop. You can make this up to a day ahead and keep it refrigerated – just bring it to room temperature before serving.

Grilling the Octopus

13. Preheat your grill: Preheat a gas or charcoal grill to high heat (approximately 450–500°F). Thoroughly clean and oil the grates to prevent sticking.
14. Grill with precision: Place the octopus tentacles directly on the hot grill. Grill for 3-4 minutes per side until nicely charred and slightly crispy on the edges.
15. Finish and serve: Remove the grilled octopus from heat, slice into serving portions if tentacles are large, and drizzle generously with the fresh chimichurri sauce. Serve immediately with additional sauce on the side.

What to Serve Grilled Octopus with Chimichurri With

This impressive seafood dish pairs beautifully with a variety of sides:

• Simple lemon-dressed arugula salad: The peppery bite complements the smoky octopus perfectly
• Roasted fingerling potatoes: Try them tossed with olive oil, sea salt, and rosemary
• Grilled vegetables: Bell peppers, zucchini, and eggplant mirror the dish’s char while adding color
• Crusty bread: Essential for soaking up extra chimichurri sauce
• Spanish-style rice: A flavorful bed that catches drippings from both the octopus and the sauce
• Refreshing beverages: Sparkling water with lemon, iced tea, or a crisp white wine like Albariño or Sauvignon Blanc

Top Tips for Perfecting Grilled Octopus with Chimichurri

• Source quality octopus: Fresh is ideal, but high-quality frozen octopus often works better as freezing helps tenderize the meat. If using frozen, allow it to fully thaw in the refrigerator before cooking.
• The cork method myth: Some recipes suggest adding wine corks to the cooking liquid to tenderize octopus. In my extensive testing, this doesn’t actually make a difference – proper cooking time is what matters.
• Temperature control is crucial: Simmer, don’t boil the octopus. Aggressive boiling can toughen the meat.
• Two-stage cooking is key: The initial slow cooking followed by high-heat grilling creates the perfect texture – tender inside with crispy, charred edges.
• Chimichurri variations: Adjust the herbs based on availability – cilantro can replace up to half the parsley for a different flavor profile. For milder heat, reduce the red pepper flakes.
• Don’t overcook on the grill: Since the octopus is already fully cooked, you’re just looking to add char and smoky flavor during grilling. Too long on high heat will dry it out.
• Let it rest: Allow the octopus to rest 5 minutes after grilling before slicing or serving to keep it juicy.
• Make extra chimichurri: This sauce is incredibly versatile and can enhance everything from eggs to steak. It will keep for 2-3 days in the refrigerator.

Storing and Reheating Tips

Storage:

• Store cooked octopus and chimichurri separately in airtight containers in the refrigerator.
• Properly stored, cooked octopus will last 3-4 days.
• Chimichurri sauce will keep for 2-3 days refrigerated, though the herbs may darken slightly. Bring to room temperature before serving leftovers.

Reheating:

• For best results, reheat octopus on a hot grill or cast iron pan for just 1-2 minutes per side. Overheating will toughen the meat.
• Alternatively, serve the octopus cold in a seafood salad – it’s delicious both hot and chilled.
• Avoid microwave reheating as it can make the octopus rubbery.
• If you have leftover ungrilled octopus, it can be frozen after the initial cooking for up to 1 month. Thaw in the refrigerator overnight before grilling.

Mastering grilled octopus with chimichurri at home might seem daunting at first, but with this methodical approach, you’ll create a dish that’s sure to become one of your signature recipes. The combination of tender, smoky octopus and bright, herbaceous chimichurri creates a flavor profile that’s both sophisticated and surprisingly approachable. Give it a try for your next special occasion, and prepare for the compliments to roll in!

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