Barbecued Octopus And Chorizo Salad Recipe

Cooking Directions

• STEP 1.Preheat the barbecue to medium-high heat.
• STEP 2.In a large pot of boiling water, blanch the octopus for 1 minute, then remove and drain.
• STEP 3.Brush the octopus with olive oil and season with salt and pepper.
• STEP 4.Place the octopus on the barbecue and cook for about 5-7 minutes per side, until it is charred and cooked through.
• STEP 5.Remove the octopus from the barbecue and let it cool slightly before slicing it into bite-sized pieces.
• STEP 6.In a large bowl, combine the sliced octopus, chorizo, cherry tomatoes, red onion, and parsley.
• STEP 7.In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
• STEP 8.Pour the dressing over the octopus mixture and toss to coat.
• STEP 9.Serve the barbecued octopus and chorizo salad as a main course or as a starter and enjoy!

Cooking Tips

• To tenderize the octopus, you can also freeze it overnight before cooking.
• If you prefer a milder flavor, you can blanch the octopus for a longer time before grilling.
• Feel free to add other vegetables to the salad, such as cucumber or bell peppers, for extra freshness and crunch.

Storage and Serving

• Leftover barbecued octopus and chorizo salad can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve, let the salad come to room temperature or gently reheat the octopus and chorizo in a pan over medium heat.
• Serve the salad with crusty bread or as a main course with a side of roasted potatoes.