Our Chargrilled Baby Octopus With Pico De Gallo Recipe
About The Dish
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 List
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
Steps
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.
