Polpo Alla Griglia Recipe

Boil the Octopus

In a large pot, bring enough water to a boil. Add the octopus and boil for about 30-40 minutes until tender. You can check for tenderness by piercing with a fork.

Cool and Clean

Once cooked, remove the octopus from the water and let it cool for a few minutes. When cool enough to handle, clean the octopus by removing the beak and innards.

Grill the Octopus

Preheat a grill on medium-high heat. Lightly brush the octopus with olive oil and season with salt and pepper. Grill for about 3-4 minutes on each side until charred and slightly crispy.

Boil the Potatoes

Peel and cut the potatoes into even-sized chunks. Boil in salted water for about 15-20 minutes until fork-tender. Drain and set aside.

Sauté the Potatoes

In a pan, heat a tablespoon of olive oil over medium heat. Add the boiled potatoes and sauté for 5-7 minutes until they are golden and crispy on the outside.

Combine Ingredients

In a bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red chili flakes, salt, and black pepper. Mix well until all ingredients are combined.

Adjust Seasoning

Taste the chimichurri sauce and adjust seasoning with more salt, pepper, or vinegar if needed. Let it sit for at least 10 minutes to allow flavors to meld.