CHIMICHURRI CHARRED OCTOPUS

I was able to learn first hand from dad Jorge how simple cooking octopus can be. The finished BBQ charred dish is so tasty with that bit of char crunch on the octopus and chimichurri flavor!! It’s so worth trying out. Kids love it and tons of protein as well. Try something new! 

INGREDIENTS: 
2 large, whole octopi (fresh or frozen*)
Drizzle of olive oil (high quality, Spanish or Italian is ideal)
Juice of 1 lemon or lime 
Sliced limes 

Chimichurri 
1 cup olive oil (high quality, Spanish or Italian, is ideal)
1/2 cup chopped basil
1/2 cup chopped fresh italian parsley
1/2 cup chopped fresh mint
1/4 cup chopped fresh chives
1/4 cup chopped fresh green onion
1/2 cup chopped fresh cilantro
10 garlic cloves, pressed or finely minced
1 tsp za’atar seasoning 
1 tsp dried thyme
Sprinkle of cayenne pepper
Juice of a lime
Pinch kosher salt
Ground pepper

Yogurt mint sauce
6-7 whole leaves fresh mint
1 cup Greek yogurt
Sprinkle za'atar seasoning 
2 tablespoons of chimichurri
Juice of lime or lemon
 
Roasted Potatoes, Carrots, and Red Onion
5-6 Russet potatoes, cut into wedges (soak in water until ready to roast, pat dry when ready to roast)
4-5 rainbow carrots, peeled and sliced diagonally about ½” thick
1 red onion, cut into wedges 
High quality olive oil 
Salt, pepper, and za'atar, to taste 
Fresh rosemary sprigs 

Tools
Cutting board 
Boning knife
Chef’s knife 
Large pot 
Large bowl 
Medium bowl 
Blender or food processor 
Baking sheet 
Grill 

*It’s easier to purchase an octopus that’s already been cleaned (internal organs and eyes removed). If you won’t be cooking it right away, freezing it will keep it fresh and even help with the tenderizing process. Fresh octopus works great too though, and the boiling process will get it nice and tender before grilling. 

DIRECTIONS:

1. Start by prepping the octopus: Rinse the octopus thoroughly and check to see if the beak is still intact. (It’s black and looks similar to a bird beak.) If so, use your boning knife to make a full circular cut around the beak. Use your thumbs to firmly press the beak out. 
2. Bring a large pot of water to a boil. (Enough to more than cover the octopus since you’ll be boiling it for 40 mins.) 
3. Once the water is boiling, carefully dunk the octopus in and out of the water several times. This will keep the octopus loose and prevent it from balling up while cooking. You can then cover the pot and boil for 40-45 mins, until your knife goes through the thick part of the octopus easily. 
4. While the octopus cooks, make the chimichurri: Finely chop all of the fresh herbs and place in a mixing bowl. Use a fork to whisk in the olive oil. Mix in the pressed garlic, za’atar, thyme, and cayenne pepper. Season to taste with salt, pepper, and lime juice. Transfer about ½ cup to a small bowl for sauce and use the rest as your marinade. 
5. Yogurt mint sauce: Place all ingredients for the sauce in a blender or food processor and blend until smooth. Refrigerate until ready to use. 
6. When the octopus is done boiling, remove from the pot and shake off excess water. Place in a large bowl and drizzle with olive oil and the chimichurri sauce. You can add some freshly ground smoked sea salt too. Place a towel over the bowl and let rest at room temperature for about 30 minutes. 
7. Preheat your grill to high for the octopus and preheat the oven to 435°F for the roasted vegetables. 
8. For the vegetables, place the potatoes, carrots, and onions on a large baking sheet and drizzle generously with olive oil. Season to taste with salt, pepper, and za’atar. Place some fresh rosemary sprigs around the pan and roast for 25-30 minutes, until the potatoes are fork tender. 
9. To finish the octopus, slice the tentacles and head and grill for about 7-9 minutes per side, until charred. Throw the lime slices on the grill for a few minutes as well. 
10. Remove from the grill and place on a serving platter. Drizzle with olive oil, add a squeeze of lemon or lime juice, and a sprinkle of sea salt. 
11. Serve hot with the roasted veggies, reserved chimichurri sauce, and yogurt mint sauce. Enjoy!