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If you want to treat yourself to something special, this Grilled Octopus with Anchovy Butter Sauce and Chorizo is the way to go! The tender octopus gets a smokey, crispy char from the grill, while the rich anchovy butter sauce adds a savory depth that pairs perfectly with the spicy, crispy chorizo.
One of my favorite dishes I had when living in downtown San Diego was the Octopus a la Plancha from Ironside Fish & Oyster restaurant (their Lobster Roll is my other favorite dish there, best I’ve ever had). I decided to try to recreate the dish and I think it turned out quite delicious!
The octopus is tender yet has that satisfying bite, the chorizo adds a kick of heat and crunch, and the anchovy butter ties it all together with a silky, umami-rich finish. Serve it up with some roasted potatoes or grilled veggies, and you’ve got yourself a seriously impressive meal that’s sure to be a hit. Plus, it’s a great way to step up your seafood game and try something a bit different from the usual!
PrintGrilled Octopus with Anchovy Butter Sauce and Chorizo
Ingredients
- 1 lb. pre-cooked octopus (I get it at Costco)
- Olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- pinch of salt
For the Anchovy Butter Sauce:
- 4 tablespoons unsalted butter
- 4 anchovy fillets, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon lemon juice (1/2 lemon)
- 1 tablespoon fresh parsley, chopped
For the Chorizo:
- 1/2 lb. chorizo, ground or sliced
Garnish:
- Chopped parsley
- slivered almonds
- lemon wedges
Instructions
Marinate: Slice the thick part of the octopus tentacles in half lengthwise. In a bowl, combine olive oil, smoked paprika, dried oregano, and a pinch of salt. Toss the octopus in the marinade and let them sit for at least 30 minutes.
Cook the Chorizo: In a separate pan, heat a little olive oil over medium heat. Add the ground chorizo or slices and cook until browned and slightly crispy. Remove from the pan and set aside.
Make the Anchovy Butter Sauce: In the same pan used for the chorizo, melt the butter over medium heat. Add the finely chopped anchovy fillets and minced garlic. Cook until the garlic is fragrant and the anchovies have dissolved into the butter, about 2-3 minutes. Stir in the lemon juice and chopped parsley. Keep the sauce warm.
Cook the Octopus: Heat a plancha (or a large cast iron skillet) over high heat. Once hot, add a bit of olive oil. Place the octopus pieces on the plancha or cast iron skillet and cook for about 2-3 minutes per side, or until they are nicely charred and crispy on the outside.
Serve: Place cooked chorizo on serving platter. Arrange octopus on the serving plate. Drizzle octopus with anchovy butter sauce and garnish with chopped fresh parsley, almond slivers and serve with lemon wedges on the side.