• Return Home
  • Follow Chef Melissa on Twitter!
  • Like Chef Melissa on Facebook!
  • Subscribe via RSS!
  • Follow Chef Melissa on Pinterest!

Grilled Baby Octopus - Pulpo Asado edit

Octop_3 I am back. Last week was horrible, if you are interested to learn what happened I invite you to visit my other blog (...I know, I know...I have too many other blogs, right?).

On the one-too-many blog issue, listen, some girls love shoes, other girls love blogs....AND I love both, well, and cooking too . Of course!

I am just really happy to be back and blogging. Really.

To celebrate, I am going to share with you three of my favorite recipes:

  • Grilled Baby Octopus - Pulpo Asado
  • Rose Petals Ice cream with Almonds - Helado de pétalos de rosa y almendra.
  • AND, a baby corn cookout. Just because it is the time of the year when the corn plantation gives us the gift from Mother and Father Nature. So, the recipes will be a surprise.

Now, indulge yourself with this enticing, exotic recipe to prepare  "Grilled Baby Octopus."

But first...lets share some facts on this nutritious, delicious food:

Octopuses have a relatively short life span, and some species live for as little as six months. Larger species, such as the North Pacific Giant Octopus, may live for up to five years under suitable circumstances. However, reproduction is a cause of death: males can only live for a few months after mating, and females die shortly after their eggs hatch, for they neglect to eat during the (roughly) one month period spent taking care of their unhatched eggs. (wikipedia)



  • 2 lbs. baby octopus (uncooked)
  • 6 cups chicken or vegetable stock
  • 1/4 cup lime juice
  • 2 bay leaves, fresh or dried


  • 1 recipe CHIMICHURRI*** sauce
  • 1 cup beer, OR dried white wine (it's up to you...which one is your favorite poison?)


  1. Bring stock and lime juice to a boil, add the bay leaves and the octopus and simmer gently until it is tender (10-15 mins approximately). Drain and cool.
  2. Mix the marinade ingredients and pour over the octopus. Let stand for 3 hours or overnight.
  3. Heat grill until very hot and sear the octopus until crispy.

  4. Chimi_1 For the Chimichurri Sauce,
    whisk together throughly in a small bowl:

    • 1/2 cup olive oil
    • 1/4 cup red wine vinegar

      Stir in:

    • 1 small onion
    • 1/3 cup finely chopped fresh parsley or cilantro
    • 4 cloves garlic, finely chopped
    • 1 tablespoon finely chopped fresh oregano (optional)
    • Salt to taste
    • 1/4 teaspoon ground red pepper or to taste
    • 1/4 teaspoon ground black pepper or to taste

      Cover and let stand fro 2-3 hours before serving to allow the flavors to mature.
      This sauce will keep for up to 2 days (covered and refrigerated).

Un Abrazo!

Do not forget to Visit:

Tags: , , , , , , , ,

  • by Chef Melissa
  • July 18, 2006
  • 11:38 pm


Picture of ilva ilva said on...
07.18.06 at 11:49 PM |

Thanks, these recipes sounds so good! I would love to make all of it in this instance! baci

Picture of melissa_cookingdiva melissa_cookingdiva said on...
07.19.06 at 07:35 AM |

Thank you Ilva! let me know when you prepare them…your photos are so gorgeous, ...I would love to see the dish through your magic lense grin


Picture of Nerissa Nerissa said on...
07.19.06 at 07:38 AM |

Hi there, M  

I’m sorry to hear that you had a rough week. I can’t read Spanish very well so I don’t have a clue what happened but I’m sure hugs won’t go amiss anyways **HUGS**

I’ve never found an octopus dish I’ve like yet. I wonder if I’d like this.

I smiled to see your link the the North Pacific Giant Octopus. There are quite a few that live near my home. One of the teaching assitants has tamed one. He also brought one in to show the students. As it was live, it had to be returned at the end of the day but not before yours truly got to pet its strangely soft body.

Picture of melissa_cookingdiva melissa_cookingdiva said on...
07.19.06 at 08:31 AM |

Hola Nerissa! while researching on the nutritious value of the octopus, I found the info quoted in this post. It called my attention the fact that males die shortly after mating. Quite funny statement when compared to the human situation of parenting. It is well known that some men would like to do the same (or just go away) when they learn about the news!!!!

A big hug back to you grin

Picture of Don Ray Don Ray said on...
07.19.06 at 11:13 AM |

I never know what I am going to find when I come here. I’m always expecting some new delicacy, but I also enjoy the other educational tidbits you throw in. Today I learned that the sexual life of humans is much more rewarding than that of an octopus. Who would have thunk?

Picture of Michelle Michelle said on...
07.19.06 at 04:05 PM |

I can’t figure out what happened to you last week either because my spanish is so bad, but know I am thinking of you and wishing you well.  I love octopus - even eating them, and this sounds like a great way to cook them.  I can’t wait to see the rose petals and almond ice cream!

Picture of Esther Esther said on...
07.28.06 at 01:59 PM |

Chimichurri Sauce is an excellent sauce to baste grilled steak to any meat. Traditional Chimichurri Sauce makes use of sherry vinegar and fresh lime juice.

However, you were innovative with double-peppering the sauce and substituting it with red wine vinegar. But the marination could have been more interesting with the acidic bath of white wine, lemon juice and ginger.

I appreciate the introduction of aroma in the marinade with bay leaves. you have fused in different flavors, deliciously well.

Picture of Heidi Heidi said on...
08.02.06 at 08:28 PM |

Pulpo is one of the things that I can never get just right. I find it’s so hard to get it so that it’s soft and tender.
Any tips?

Love your blog!

P.S. Thanks for your comment on my Ramen Shrimp Pouch. You should really try it…it’s so light, easy, and delicious! The recipe calls for Mirin, but I don’t know where to find it. I’ve been using stir fry sauce in its place. Any ideas? I haven’t looked at Bal Harbour yet.

Picture of melissa_cookingdiva melissa_cookingdiva said on...
08.02.06 at 08:42 PM |

Hola Heidi, thanks for your comment grin

About the octopus: get the very small ones, fresh and beautiful. I get them at Riba Smith, the Fish Market in Ave Balboa and sometimes at the fish market in La Chorrera…Steam them until tender (15-20 mins aproximadamente)...they are really small and tender to begin with, so I promise you will get a juicy, delicious dish!

There is an Asian shop at Bal Harbour called “Minimax.” They have everything you have ever imagined: fresh veggies and flowers, products from India, Thai, Chinese, Jap, and more. It is really nice, you will love it!

There is another shop, for all things from India, it is called “Kings Food.” It is right next to Farmacia Arrocha in Paitilla.

I’ll keep you posted…

Share Your Comment

Remember my personal information

Notify me of follow-up comments?

Please enter the word you see in the image below:



Recetas Deliciosas

Join Our Mailing List

Powered by FeedBlitz