Chargrilled Octopus with Verde Vinaigrette


  1. Bring water, octopus, and salt to a boil. Cook lobster for an hour at a simmer. When you can easily stick and remove a paring knife from tentacle it is ready.
  2. Let octopus cool in the water for 20 minutes. Remove octopus from water then toss with chimichurri sauce and refrigerate covered overnight.
  3. Heat oven to 450°. Place tomatillo, onion, and jalapeno on sheet pan and roast for 20 -25 minutes. Remove seeds and stem from jalapeno then place in food processor with onion and tomatillo.
  4. Add honey, lime juice, salt, olive oil, and pepper to processor the puree.
  5. Cook lobster on open flame grill for 2-3 minutes. Remove and place on plate then drizzle with vinaigrette and crumbles of cotija cheese.


  • 1 lb Empire‚Äôs Treasure® octopus
  • 1/2 gal water
  • 1/4 cup salt, sea
  • 1 1/2 cup Contigo® Chimichurri Sauce
  • 1 lb tomatillo(s), husk removed
  • 3 ea Peak Fresh Produce® Jalapeño Pepper(s)
  • 1 ea Peak Fresh Produce® Onion(s), Red, peeled and cut in half
  • 2 oz Ascend® Juice, Lime
  • 1/4 tsp salt, sea
  • 1/8 tsp Magellan® Black Pepper, ground
  • 3 tbsp West Creek® Honey
  • 1/4 cup Piancone Epicureo® unfiltered extra virgin olive oil
  • 1/4 cup Contigo Cotija Cheese