Grilled octopus (or tako) with chimichurri is an excellent preparation for one of the sea's greatest treasures. The initial time in a pressure cooker tenderizes the meat to perfection, and the hot flames of the grill give an irresistible crispy char to the outside—pair that with the fresh tang of lime and chimichurri and you’ve created an unforgettable dish. | MeatEater

Grilled Octopus Octopus can feel intimidating but it’s a relatively simple process. Simmer for about an hour to tenderize at which point it’s ready for the grill. Letting it cool prior to grilling will help prevent the outer layer of fat from falling off, and is a good opportunity to let it absorb a marinade in the fridge. Also, make sure the grill is extremely hot so that the color develops quickly! For the marinade/dressing a standard vinaigrette works great but feel free to get creative! | Ma