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Grilled Octopus w/ Harissa Sauce

Grilled Octopus w/ Harissa Sauce

Grilled octopus is charred, yet remains tender and flavorful. Adding Harissa sauce with a kick of jalapeño and herbs along with chorizo creates a tasty variation of this specialty seafood.


  • 8 oz Prime Fish Spanish octopus tentacles, thawed
  • 1 link fresh Spanish chorizo
  • 1 fennel bulb, quartered
  • 1 pint grape tomatoes, halved
  • 8 medium-sized fingerling potatoes, halved
  • ½ cup whole pitted kalamata olives

Green Harissa sauce

  • 1 tsp ground cumin
  • 1 cup cilantro, chopped
  • ¼ bunch parsley, chopped
  • 1 jalapeño pepper, chopped
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 1 lemon, juice and zest
  • ½ cup olive oil
  • salt and pepper, to taste


  1. Pre-heat the oven to 350° F.
  2. While the oven is heating, prepare the green harissa sauce. Add all the green harissa ingredients to a stand blender. Blend until combined. Set aside.
  3. Brush the potatoes and fennel with olive oil and place on a baking pan. Roast in the oven until just tender. Remove from the oven and keep warm.
  4. Add the chorizo link to a skillet on medium-high heat, turning occasionally.
  5. Add the octopus to the skillet and sauté until browned on each side. If desired the skin may be removed from tentacles before browning.
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