Chargrilled Baby Octopus With Pico De Gallo

Name: Chargrilled Baby Octopus With Pico De Gallo
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 people people
Cuisine: Mexican
Ingredients: 800g–1 kg baby octopus, cleaned; 1.5 litres water; 2 bay leaves; 1 tsp black peppercorns; 2 tbsp white vinegar; 1 tbsp sea salt; 2 tbsp olive oil; Salt and freshly ground black pepper, to taste; 2 ripe tomatoes, finely diced; 1 small red onion, finely chopped; 1 fresh jalapeño or green chilli, finely chopped (optional); Juice of 1 lime; 2 tbsp fresh coriander, chopped; Salt, to taste

Smoky, chargrilled premium baby octopus topped with zesty pico de gallo—bold and delicious. Order premium octopus from Pearl Seafoods today!

Chargrilled Baby Octopus With Pico De Gallo presented on a blue plate.

Serves

4 people people

Prep

5 minutes mins

Cook

35 minutes mins

Difficulty

Medium

About This Recipe

Create the perfect chargrilled baby octopus with this simple recipe from Pearl Seafoods. Paired with fresh pico de gallo, it's a delicious seafood dish ideal for any occasion. Follow our step-by-step guide to achieve tender, smoky octopus that's bursting with flavour. Impress your family or guests with a restaurant-quality meal made at home. Pearl Seafoods sources premium seafood to ensure the freshest ingredients for your cooking. Start your seafood journey today with this easy and satisfying recipe, perfect for Sydney seafood lovers.

Ingredients

800g–1 kg baby octopus, cleaned
1.5 litres water
2 bay leaves
1 tsp black peppercorns
2 tbsp white vinegar
1 tbsp sea salt
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
2 ripe tomatoes, finely diced
1 small red onion, finely chopped
1 fresh jalapeño or green chilli, finely chopped (optional)
Juice of 1 lime
2 tbsp fresh coriander, chopped
Salt, to taste

Method

In a large saucepan, combine water, bay leaves, peppercorns, vinegar, and 1 tablespoon of sea salt. Bring the mixture to a boil, then add the octopus. Cook for approximately 30 minutes, or until tender.
While the octopus is cooking, prepare the pico de gallo by mixing all its ingredients in a bowl. Set aside until ready to serve.
Once the octopus is tender, drain it and mix with olive oil, garlic, and sugar. Season generously. Heat a barbecue or chargrill to high and cook the octopus, turning occasionally, for 4-5 minutes until lightly charred. Serve with the prepared pico de gallo and lime wedges for squeezing over.

Featured Product

Frozen Baby Octopus

$21.00 $18.00

Nutrition (per serving)

Calories 240 kcal
Total Fat 9.0 g
Total Carbohydrate 8.0 g
Protein 31.0 g

% Daily Value*

Calories 240 kcal (12% DV)
Total Fat 9.0 g (11.54% DV)
Total Carbohydrate 8.0 g (2.91% DV)
Protein 31.0 g (62.0% DV)

*Based on a 2,000 kcal daily diet.

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