Jul 14 2026
Restaurants›La Fia Bistro›Grilled Spanish Octopus Recipe

Grilled Spanish Octopus Recipe

Inspired by La Fia Bistro
Time2h
Serves4

pistachio mole verde*, pickled red onion- habanero salsa, tomatillo

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Ingredients

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Octopus

Pistachio Mole Verde

Pickled Red Onion-Habanero Salsa

Tomatillo

Method

Preparing the Octopus

  1. 1

    Cleaning and Boiling the Octopus

    In a large pot, bring salted water to a boil. Add the octopus and boil for about 40 minutes until tender. Remove and let cool.

  2. 2

    Marinating the Octopus

    Once cool, drizzle with olive oil, sprinkle with sea salt and black pepper, and squeeze half of the lemon over it. Let it marinate for at least 30 minutes.

Making Pistachio Mole Verde

  1. 3

    Blending the Ingredients

    In a blender, combine pistachios, cilantro, jalapeño, garlic, lime juice, olive oil, sea salt, and water. Blend until smooth and creamy. Adjust seasoning as needed.

Preparing Pickled Red Onion-Habanero Salsa

  1. 4

    Pickling the Onions

    In a medium bowl, combine sliced red onion, habanero pepper (sliced), red wine vinegar, sugar, and sea salt. Mix well and let sit for at least 30 minutes.

Preparing Tomatillo

  1. 5

    Preparing Tomatillo Salsa

    Husk and rinse tomatillos, then chop them. In a bowl, mix chopped tomatillos with cilantro, lime juice, and sea salt. Set aside.

Grilling the Octopus

  1. 6

    Grilling

    Preheat the grill to medium-high heat. Grill the marinated octopus for about 3-4 minutes per side until charred and crispy. Remove from the grill.

Serving

  1. 7

    Plating the Dish

    Slice the grilled octopus and serve on a plate. Drizzle with pistachio mole verde, top with pickled red onion-habanero salsa, and garnish with tomatillo salsa.

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