Grilled Octopus Recipe
chorizo, fried potatoes, salsa verde, preserved lemon
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Ingredients
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Grilled Octopus with Chorizo, Fried Potatoes, Salsa Verde, and Preserved Lemon
Method
Preparation and Cooking
- 1
Prepare the Octopus
In a large pot, bring salted water to a boil. Add the octopus and boil for about 45 minutes or until tender. Remove from water and let cool.
- 2
Marinate the Octopus
Once cooled, cut the octopus into manageable pieces. In a bowl, mix olive oil, minced garlic, lemon juice, red pepper flakes, salt, and black pepper. Add the octopus, ensuring it's well coated. Cover and let marinate in the refrigerator for at least 30 minutes.
- 3
Cook the Potatoes
Peel and cut the potatoes into small cubes. Boil in salted water until tender, about 10-15 minutes. Drain and let them cool. In a frying pan, heat olive oil and fry the potatoes until golden and crispy. Season with salt and pepper.
- 4
Cook the Chorizo
In a separate pan, slice the chorizo and cook over medium heat until it releases its oils and becomes crispy, about 5-7 minutes.
- 5
- 6
Prepare the Salsa Verde
In a food processor, blend fresh parsley, preserved lemon (rinsed and seeds removed), olive oil, garlic, salt, and pepper to taste until you achieve a sauce consistency.
- 7