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Grilled Octopus with Salsa Verde
Type of dish: Fish
Number of persons: 4

Today we are happy to share a delicious recipe for: Grilled Octopus with Salsa Verde.

Habanero, Pimientos de Padron, Jalapeño and Poblano, they make us hot. What also gets us hot is from The Bastard Hot Talent. Where passion for flavor and creativity come together! In this unique collaboration between The Bastard, Westlandpeppers and renowned TV chef Per de Man, we invite you to explore the world of hot sauces and push your culinary boundaries.

Prepare for an adventure full of flavor explosions and gastronomic discoveries as we search together for the ultimate hot sauce.

What is The Bastard Hot Talent?
The Bastard Hot Talent is much more than just a cooking competition. It is a platform that takes you on a fascinating journey through the art of fermenting chilies and creating sensational hot sauces. Led by the experienced Per the Man, you will not only learn the techniques of sauce making, but also discover the secrets behind balancing flavors and adding a touch of spice to your dishes.

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This recipe is part of The Bastard Hot Talent. In fact, your homemade hot sauce goes perfectly with this delicious Grilled Octopus with Salsa Verde.

Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official

Cooking time: 40-50 min |

Preparation time: 40 min |

Temperature: 200°C

What do you need?

- 1.5 kilograms of octopus tentacles
- 1 onion
- 1 large piece of ginger
- 10 cloves of garlic
- 25 grams of flat parsley
- 25 grams of mint
- 25 grams coriander (or other green herbs)
- 4 green peppers (e.g. jalapenos)
- olive oil
- Dried chillies
- Sea salt flakes
- Fruity hot sauce 

Grilled Octopus with Salsa Verde

Preparation method

1. Prepare the Octopus:
Light the grill on high heat. Fill a pan with water and add salt, a sliced onion, ginger and 8 cloves of garlic. Bring to a boil.
Once the water boils, add the octopus tentacles and simmer for about 40 to 50 minutes until the tentacles are tender.

2. Meanwhile, make the Salsa Verde: finely chop the herbs, peppers and remaining garlic. Put them in a bowl and add a generous amount of olive oil to make a nice sauce.

3. Grill the Octopus: When the tentacles are cooked, drain and pat dry. Make sure the grill is nice and hot. Brush the octopus lightly with olive oil and grill on high heat until they look nicely grilled.

4. Serve: Remove from grill and cut into nice slices. Place the sliced octopus on a plate with the salsa verde. Drizzle with extra olive oil, sprinkle with sea salt flakes and serve with your favorite fruity hot sauce.

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!