Jul 14 2026
Restaurants›Maximón›Grilled Octopus Recipe

Grilled Octopus Recipe

Inspired by Maximón
Time1h 30m
Serves4

Charred octopus with chimichurri and seasonal vegetables.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Grilled Octopus

For the Chimichurri

For the Seasonal Vegetables

Method

Preparing the Octopus

  1. 1

    Boil the Octopus

    In a large pot of salted water, bring the water to a boil. Add the whole octopus and reduce the heat to a simmer. Cook for about 45 minutes to 1 hour, or until the octopus is tender.

  2. 2

    Cool and Marinate

    Remove the octopus from the pot and let it cool slightly. Once cooled, cut it into manageable pieces (tentacles and head). In a bowl, combine olive oil, minced garlic, juice of the lemon, salt, and black pepper. Add the octopus pieces and marinate for at least 30 minutes.

Making the Chimichurri

  1. 3

    Prepare the Chimichurri Sauce

    In a food processor, combine fresh parsley, fresh oregano, minced garlic, red wine vinegar, olive oil, red chili flakes, and salt. Blend until the mixture is well combined but still slightly chunky. Set aside.

Grilling the Vegetables

  1. 4

    Prepare the Vegetables

    Slice the zucchini and bell pepper into bite-sized pieces. Trim the asparagus ends. In a bowl, toss the vegetables with olive oil, salt, and black pepper.

  2. 5

    Grill the Vegetables

    Preheat the grill to medium-high heat. Place the seasoned vegetables on the grill and cook for 5-7 minutes or until they are tender and have grill marks. Remove from the grill and set aside.

Grilling the Octopus

  1. 6

    Grill the Octopus

    Preheat the grill to high heat. Place the marinated octopus pieces on the grill and cook for about 3-4 minutes on each side, or until charred and heated through.

Serving

  1. 7

    Plate the Dish

    On a serving platter, arrange the grilled octopus and seasonal vegetables. Drizzle with chimichurri sauce and serve immediately.

More from Maximón