Seafood Recipes

Chargrilled Baby Octopus With Pico DeGallo

Baby octopus poached then chargrilled with garlic, served with a fresh tomato and onion pico de gallo.

Chargrilled Baby Octopus With Pico De Gallo
4 People
Serves
5 Mins
Prep Time
35 Mins
Cook Time
Medium
Difficulty
Mexican
Cuisine
The Recipe

About This SeafoodDish

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

  1. 800g–1 kg baby octopus, cleaned
  2. 1.5 litres water
  3. 2 bay leaves
  4. 1 tsp black peppercorns
  5. 2 tbsp white vinegar
  6. 1 tbsp sea salt
  7. 2 tbsp olive oil
  8. 2 cloves garlic, minced
  9. 1 teaspoon sugar
  10. Salt and freshly ground black pepper, to taste
  11. 2 ripe tomatoes, finely diced
  12. 1 small red onion, finely chopped
  13. 1 fresh jalapeño or green chilli, finely chopped (optional)
  14. Juice of 1 lime
  15. 2 tbsp fresh coriander, chopped
  16. Salt, to taste

Method

  1. 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.
  2. While the octopus is cooking, prepare the pico de gallo by mixing all its ingredients in a bowl. Set aside until ready to serve.
  3. 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.
From Our Kitchen

Chef's Tip

For tender chargrilled baby octopus, the key is gently simmering it first until just soft before finishing it quickly over high heat to achieve smoky caramelisation on the outside. Avoid overcrowding the grill so the octopus chars properly rather than steaming, giving you those crisp golden edges that add incredible flavour. The fresh pico de gallo brings brightness and acidity that cuts through the rich seafood beautifully, making this dish taste fresh, vibrant, and perfectly balanced straight off the grill.

FEATURED

FeaturedProduct

Frozen baby octopus arranged on black slate with crushed ice and lemon

Frozen Baby Octopus

1kg

Tender baby octopus, flash-frozen to keep it sweet and clean-tasting,...

$23.00 2kg
$21.00 $23.00 2kg
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NUTRITION

NutritionPerServing

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