Name: Octopus with Parsley Chimichurri
Total time: 24 min
Yield: 4 Portions
Ingredients: 1 octopus (approx. 2 lb (1 kg)); 1 onion; 4 cloves garlic; 1 piece of ginger; Salt and pepper (to taste); chopped parsley with garlic (clean from the main stem); a splash of white vinegar; lemon drop pepper seeds (optional); olive oil

Octopus with Parsley Chimichurri

By :Guillermo Velasquez

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Guillermo is a professional chef trained in Paris by Le Cordon Bleu who shares his passion for food and good eating.

Course

Appetizer, Main Dishes

Browse Category

Appetizer, Main Dishes

Duration

24 Minutes

Cooking Technique

Pressure Cooking

Main Ingredient

Garlic, Ginger, Octopus, Onion, Parsley

Keyword

Instant Pot, Seafood

Home Category

Appetizer, Main Dishes

Cook Time

24 Minutes

Servings

4 Portions

Ingredients

1 octopus approx. 2 lb (1 kg)
1 onion
4 cloves garlic
1 piece of ginger
Salt and pepper to taste

For the chimichurri:

chopped parsley with garlic clean from the main stem
a splash of white vinegar
lemon drop pepper seeds optional
olive oil

Course

Appetizer, Main Dishes

Browse Category

Appetizer, Main Dishes

Duration

24 Minutes

Cooking Technique

Pressure Cooking

Main Ingredient

Garlic, Ginger, Octopus, Onion, Parsley

Keyword

Instant Pot, Seafood

Home Category

Appetizer, Main Dishes

Cook Time

24 Minutes

Servings

4 Portions

Ingredients

1 octopus approx. 2 lb (1 kg)
1 onion
4 cloves garlic
1 piece of ginger
Salt and pepper to taste

For the chimichurri:

chopped parsley with garlic clean from the main stem
a splash of white vinegar
lemon drop pepper seeds optional
olive oil

Instructions

Place the stainless steel inner pot inside the Instant Pot®. Press SAUTÉ and set time to 12 MINUTES. Boil water with the onion, garlic, and ginger.
Meanwhile, wash the octopus thoroughly in cold water with a handful of salt and clean the suction cups well.
Place the octopus in the boiling water.
Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press PRESSURE COOK, pressure level HIGH, and set time to 12 MINUTES.
Once done, place the octopus in plenty of ice water to stop the cooking process.
In a frying pan over low heat, lightly brown with butter and olive oil. Add salt and pepper to taste.
Season with the parsley chimichurri, garlic, olive oil, and salt.