Fehmarn Island Fiesta: Grilled Octopus With Chimichurri Sauce
Experience the flavors of Schleswig-Holstein cuisine with this delicious Fehmarn Island Fiesta: Grilled Octopus with Chimichurri Sauce recipe. This dish combines the freshness of the sea with the vibrant and zesty flavors of chimichurri, creating a truly unique and memorable dining experience.
Ingredients
- 2 lbs octopus, cleaned and tentacles separated
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix together the parsley, garlic, olive oil, and red wine vinegar to make the chimichurri sauce. Season with salt and pepper to taste.
- Brush the octopus tentacles with the chimichurri sauce and place them on the grill.
- Grill the octopus for about 3-4 minutes per side, or until charred and cooked through.
- Remove the octopus from the grill and let it rest for a few minutes before serving.
- Serve the grilled octopus with the remaining chimichurri sauce on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Carbohydrates
- 5g
- Fat
- 12g
Supplies
Grill Tongs Bowl
Tools
Grill Tongs Bowl
Serving suggestions
Serve the grilled octopus with a side of fresh salad and crusty bread to soak up the delicious chimichurri sauce.
Tips & tricks
For tender octopus, you can also simmer it in a pot of water for 30-40 minutes before grilling.
Cost
$25