Pulpo a la Parrilla – Grilled Octopus, Argentine Style

2/5

20 - 30 minutes

1 hour

2-3

Pulpo a la Parrilla is a highlight of Argentina’s grilling tradition, featuring tender octopus grilled over wood or charcoal for a smoky, charred exterior and juicy interior. Popular in coastal regions and Patagonia, it’s simply seasoned with olive oil, garlic, paprika, and lemon to showcase the octopus’s natural sweetness. Typically served with roasted potatoes, chimichurri, or fresh salad, it’s a must-try for seafood lovers seeking authentic Argentine coastal flavors.

INGREDIENTS

• 1 whole octopus (about 1–1.5 kg), cleaned
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 tsp smoked paprika (optional)
• Salt and freshly ground black pepper, to taste
• Optional: chili flakes for a bit of heat
  

PREPARATION

1. Tenderize and boil the octopus:

• Bring a large pot of salted water to a boil.
• Dip the octopus tentacles into the boiling water 3 times (this helps curl the tentacles).
• Then, fully submerge the octopus and cook for about 45 minutes to 1 hour, or until tender when pierced with a fork.
• Remove from water and let it cool slightly.

2. Marinate the octopus:

• In a bowl, mix olive oil, minced garlic, lemon juice, parsley, smoked paprika, salt, and pepper.
• Cut the octopus into large chunks or separate the tentacles.
• Toss the octopus pieces in the marinade and let sit for 20–30 minutes.

3. Preheat the grill (parrilla):

• Heat grill to medium-high heat.
• Oil the grates to prevent sticking.

4. Grill the octopus:

• Place the octopus pieces on the grill.
• Grill for about 3–4 minutes per side, until charred spots appear and the octopus is nicely smoky.

Serve: Drizzle with extra olive oil and a squeeze of fresh lemon juice. Garnish with additional parsley and chili flakes if you like a bit of heat.