Charred Octopus with Chimichurri & Lemon
Tender pre-cooked octopus gets a hard sear over high heat until edges char, then finished with bright chimichurri and a squeeze of lime. Ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.25 lb pre-cooked octopus, tentacles separated
- ½ cup fresh parsley, roughly chopped
- 2 clove garlic clove, minced
- 3 tbsp red wine vinegar
- 1 whole lime (juiced + wedges for serving)
- ¼ tsp red pepper flakes
- 6 tbsp olive oil, divided
Instructions
- 1
Combine parsley, garlic, vinegar, lime juice, red pepper flakes, and 4 tbsp olive oil in a small bowl. Stir until chimichurri comes together.
- 2
Pat octopus tentacles dry with paper towels. Season generously with salt and black pepper on both sides.
- 3
Heat remaining 2 tbsp olive oil in a large skillet over high heat until it shimmers, about 1 minute.
- 4
Sear octopus 2 minutes per side without moving. Edges should blister and char; tentacle tips curl slightly.
- 5
Transfer to a plate. Spoon chimichurri generously over the top and squeeze a lime wedge over each tentacle.
- 6
Serve immediately with lime wedges on the side.
Tools you’ll need
- 12-inch cast iron skillet or heavy stainless steel pan
- small mixing bowl
- paper towels
- tongs
- cutting board
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