Restaurants›Ballast Point Brewing›Charred Spanish Octopus Recipe

Charred Spanish Octopus Recipe

Inspired by Ballast Point Brewing
Time1h 30m
Serves4

with Summer Squash, Sweet Corn, Wilted Arugula, Peppadew Pepper Jam, and Chorizo Crisp

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Ingredients

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Octopus

Vegetables

Chorizo Crisp

Pepper Jam

Method

Preparing the Octopus

1

Cook the Octopus

In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes until tender. Remove from water and let cool.

2

Char the Octopus

Once cool, cut the octopus into tentacles. Heat olive oil in a grill pan over high heat. Add the octopus and cook for about 3-4 minutes on each side until charred.

Preparing the Vegetables

3

Sauté the Vegetables

In another pan, heat olive oil and sauté the summer squash and sweet corn for about 5-7 minutes until tender. Season with salt and black pepper.

4

Wilt the Arugula

Add the arugula to the pan with the squash and corn for the last minute of cooking until just wilted.

Making the Chorizo Crisp

5

Crisp the Chorizo

In a small skillet, cook the chorizo over medium heat until crispy, about 5-6 minutes. Drain on paper towels.

Assembly

6

Plate the Dish

On a serving plate, arrange the charred octopus, sautéed vegetables, a dollop of Peppadew pepper jam, and top with chorizo crisp. Serve immediately.