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.

Fehmarn Island Fiesta: Grilled Octopus With Chimichurri Sauce

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

  1. Preheat the grill to medium-high heat.
  2. 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.
  3. Brush the octopus tentacles with the chimichurri sauce and place them on the grill.
  4. Grill the octopus for about 3-4 minutes per side, or until charred and cooked through.
  5. Remove the octopus from the grill and let it rest for a few minutes before serving.
  6. 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