Grilled Octopus with Chimichurri

Cooking the octopus like a Pro

1 octopus defrosted of *Frozen (important)
2 bay leaves (Preferable fresh)
1 tablespoon Olive Oil (extra virgin)
1 Dutch oven 5-qt

* If your octopus is frozen, let it thaw on a plate for 48 hours in your refrigerator.

Rinse your octopus with cold water and place it on a paper towel. In your Dutch oven place two bay leaves and drizzle with a tablespoon of extra virgin olive oil. Place your octopus (head at the top with the tentacles wide open) on the bay leaves. Tightly close the lid tightly and deposit your Dutch oven on a low heat flame. Cook the octopus 1/2 hour per pound. Remove the Dutch oven from the heat and let the octopus cool completely (lid open) before rinsing well and putting it in the cold.

Grilled octopus with Chimichurri

1 bunch cilantro, finely chopped
1/2 bundle of fresh parsley, finely chopped
4 cloves garlic, crushed and finely chopped
1 shallot, finely chopped
6 tablespoons olive oil
1 tablespoon chopped red chili pepper
1 tablespoon lemon juice
salt and black pepper

Le Chimichurri

In a bowl mix all the elements together with a spoon. Let the preparation seat for a half hour.

Grill the tentacles and place them on a presentation plate. Water them gently with Chimichurri.

Wine Pairing

Matthiasson Family Vineyards, 2018 White, Napa Valley, CA

49% Sauvignon Blanc, 23% Ribolla Gialla, 23% Semillon, 5% Tocai Friuliano

Arnot-Roberts, Ribolla Gialla 2018, Vare Vineyard, Napa Valley, CA

100% Ribolla Gialla

Buty Winery, Sauvignon-Semillon-Muscadelle 2018, Columbia Valley, WA

60% Sémillon, 21% Sauvignon Blanc, 19% Muscadelle