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Ingredients
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Charred Octopus
Chickpea, Chorizo, and Pepper Salad
Method
Charred Octopus
- 1
Prepare the Octopus
Start by cleaning the octopus under cold running water. Remove the beak and any other inedible parts. Place the octopus in a large pot of boiling water and simmer for about 40-50 minutes until tender.
- 2
Season the Octopus
Once cooked, remove the octopus from the pot and let it cool. In a bowl, mix olive oil, minced garlic, smoked paprika, salt, and black pepper. Rub this mixture all over the octopus.
- 3
Char the Octopus
Preheat a grill or grill pan over high heat. Place the marinated octopus on the grill and cook for about 3-4 minutes on each side until charred and crispy. Squeeze fresh lemon juice over the top before serving.
Chickpea, Chorizo, and Pepper Salad
- 4
Prepare the Ingredients
Rinse and drain the canned chickpeas. Dice the chorizo into small pieces, chop the red and yellow bell peppers, and finely slice the red onion. Chop the fresh parsley.
- 5
Cook the Chorizo
In a skillet over medium heat, add the diced chorizo and cook until it becomes crispy and releases its oils, about 5-7 minutes.
- 6
Combine the Salad
In a large bowl, combine the chickpeas, cooked chorizo, chopped bell peppers, red onion, and parsley. Drizzle with olive oil and red wine vinegar. Season with salt and black pepper to taste.
- 7
Toss and Serve
Gently toss the salad to combine all ingredients evenly. Serve alongside the charred octopus.