Grilled octopus with fire pit is enticing with its tender texture and delicate marine flavours. Enhanced with the Chimichurri Rub COEO, it develops herby and slightly spicy notes that pair perfectly with wood fire cooking.
Easy to prepare and spectacular to serve, this recipe brings a taste of the Mediterranean to your outdoor meals. It is an excellent alternative to traditional barbecues while showcasing seafood.
NECESSARY EQUIPMENT
- A COEO plancha fire pit
- A cooking spatula
- A chopping board
- A salad bowl
- A sharp knife
Number of people : 4
Preparation time : 15 minutes
Cooking time : 12 minutes
INGREDIENTS
- 800 g of pre-cooked octopus
- 2 red peppers
- 1 courgette
- 1 red onion
- 2 tablespoons of olive oil
- 2 tablespoons of Chimichurri Rub COEO
- 1 yellow lemon
- A few flat-leaf parsley leaves
- Salt and pepper from the mill
Cut the octopus into even pieces and then place them in a bowl.
Add two tablespoons of olive oil, the juice of half a lemon and a tablespoon of Chimichurri Rub COEO. Mix then let marinate for about fifteen minutes.
Meanwhile, cut the peppers into wide strips, the courgette into half-moons and finely slice the red onion.
Preheat your fire pit until you achieve a nice cooking heat.
Grill the vegetables with a drizzle of olive oil for 6 to 8 minutes until they are tender and slightly coloured.
Set them aside on a cooler area of the grill.
Then place the marinated octopus in the centre of the plancha and let it sear for about 5 minutes, turning it regularly.
Sprinkle the rest of the Chimichurri Rub COEO during the last minutes of cooking.
Mix the octopus with the grilled vegetables and finish with a few leaves of fresh parsley and a drizzle of lemon.
Serve immediately.
WHY DOES CHIMICHURRI PAIR PERFECTLY WITH OCTOPUS?
Octopus has a delicate flavour that appreciates aromatic seasonings without being masked. The herbs, garlic, and spices in the Chimichurri mix bring a balanced freshness while enhancing the smoky notes developed during cooking on the fire pit.
HOW TO ACHIEVE WELL-GRILLED OCTOPUS?
A well-heated plancha is essential for quickly searing the octopus.
The goal is to create a slight caramelisation on the surface while keeping the flesh tender inside. Cooking for too long could make it firmer.
CITRUS VARIANT
Add grilled orange segments at the end of cooking to bring a fruity and slightly sweet touch.
SPICY VARIATION
Complete the seasoning with a few slices of fresh chilli for a spicier recipe.
MEDITERRANEAN VARIANT
Add some grilled artichokes and green olives for a version inspired by the Mediterranean coasts.
WHAT SIDES TO SERVE WITH GRILLED OCTOPUS?
- Roasted new potatoes
- Grilled vegetables on the plancha
- Toasted country bread
- Mediterranean salad
- Herb-flavoured rice
- Couscous with sun vegetables
COEO TIP
To intensify the flavours, sprinkle a small pinch of Chimichurri Rub COEO just before serving. The aromas will remain particularly present in the mouth.
FAQ: GRILLED OCTOPUS WITH CHIMICHURRI ON THE BRAZIER
CAN FROZEN OCTOPUS BE USED?
Yes. Just make sure to completely defrost it before cooking.
HOW LONG TO COOK THE OCTOPUS?
For pre-cooked octopus, 5 to 7 minutes of cooking on a hot plancha is usually sufficient.
IS CHIMICHURRI SUITABLE FOR SEAFOOD?
Absolutely. Its blend of herbs and spices perfectly enhances the flavours of fish and seafood.
CAN THE MARINADE BE PREPARED IN ADVANCE?
Yes. It can be made several hours before the meal to further develop the flavours.
CAN THIS RECIPE BE MADE ON A PLANCHA?
Yes. The plancha brazier is ideal for achieving octopus that is crispy on the outside and tender at the core.
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