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Restaurants›Isa Bistro›Grilled Octopus Recipe

Grilled Octopus Recipe

Inspired by Isa Bistro

Time1h

Serves4

Chickpeas, red peppers, chimichurri

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Ingredients

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Octopus

2.2 lb (1 kg) octopus

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Chickpea Salad

14 1/8 oz (400 g) Canned Chickpeas

1 medium Red bell pepper

1 small red onion

1 bunch Parsley

2 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste black pepper

Chimichurri Sauce

1 bunch Parsley

3 cloves Garlic cloves

2 tbs red wine vinegar

4 tbs olive oil

1 tsp Red pepper flakes

to taste Celtic sea salt

Method

Preparation

1

Prepare the Octopus

Clean the octopus and remove the beak and ink sac. Boil in salted water for about 30 minutes until tender. Remove and let cool before grilling.

2

Make the Chickpea Salad

Rinse and drain the chickpeas. Chop the red bell pepper, red onion, and parsley. Combine chickpeas, chopped vegetables, lemon juice, salt, and pepper in a bowl. Mix well.

3

Prepare the Chimichurri Sauce

In a food processor, combine parsley, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until smooth and set aside.

Grilling

4

Grill the Octopus

Preheat the grill to medium-high heat. Brush the octopus with olive oil, salt, and pepper. Grill for about 3-4 minutes on each side until charred and cooked through.

Serving

5

Serve

On a serving plate, place the grilled octopus. Top with chickpea salad and drizzle with chimichurri sauce. Enjoy!