Barbecued Octopus and Chorizo


Food Picture: 

Preparation Time

15 - 30 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

  • 800g baby octopus, cleaned, halved
  • 1 garlic clove, crushed
  • 2 tsp smoked paprika
  • 1 tbs finely chopped oregano
  • 2 tbs lemon juice
  • 2 tbs extra virgin olive oil
  • 1 chorizo sausage, thinly sliced
  • 1 red onion, cut into wedges
  • 100g baby rocket leaves
  • 2 tbs capers, drained

Method

  1. Combine the octopus, garlic, paprika, oregano, half the lemon juice and half the oil in a large bowl. Season with pepper. Cover with plastic wrap and place in the fridge for 15 minutes to marinate.

  2. Preheat a barbecue or char-grill pan on high. Add the chorizo and cook for 1 minute each side or until golden. Transfer to a plate lined with paper towel. Reduce heat to low and add the onion. Cook, turning occasionally, for 2 minutes or until onion is soft and just starting to caramelise. Transfer to a plate.

  3. Place the octopus on the barbecue and cook, turning occasionally, for 2 minutes or until just cooked through. Remove from heat and set aside for 5 minutes to rest.

  4. Combine remaining lemon juice and oil in a bowl and season with salt and pepper. Arrange rocket, chorizo, onion and capers on serving plates. Top with octopus and drizzle with dressing. Serve immediately.

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