Grilled Octopus Chimichurri

 Grilled Octopus with Chimichurri is a delicious and flavorful dish. Here's a simple recipe to make it:

                          *Ingredients:

- 1 large octopus, cleaned and tentacles separated

- 1/4 cup olive oil

- 2 cloves garlic, minced

- 1 tablespoon freshly squeezed lemon juice

- 1 teaspoon smoked paprika (optional)

- Salt and pepper to taste

For the Chimichurri:

- 1 cup fresh parsley, chopped

- 1 cup fresh oregano, chopped

- 2 cloves garlic, minced

- 1 cup red wine vinegar

- 1/2 cup olive oil

- Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.

2. In a large bowl, whisk together olive oil, garlic, lemon juice, smoked paprika (if using), salt, and pepper. Add the octopus tentacles and marinate for at least 30 minutes.

3. Grill the octopus for 2-3 minutes per side, or until charred and cooked through.

4. Meanwhile, make the chimichurri by combining parsley, oregano, garlic, red wine vinegar, and olive oil in a bowl. Season with salt and pepper to taste.

5. Serve the grilled octopus with a spoonful of chimichurri sauce and enjoy!

Tips:

- Use a meat thermometer to ensure the octopus is cooked to a safe internal temperature of 145°F (63°C).

- Let the octopus rest for a few minutes before serving to allow the juices to redistribute.

- Adjust the amount of garlic and herbs in the chimichurri to your taste.

- Serve with grilled bread or vegetables for a complete meal.

Enjoy your delicious Grilled Octopus with Chimichurri!