Grilled Octopus Recipe

Time1h 30m

Serves4

chorizo / cherry tomato / balsamic / sorrel vinaigrette

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Ingredients

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1
Prepare the Octopus
Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes, or until tender. Remove from water and let it cool.
2
Make the Chorizo and Tomato Mix
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced chorizo and cook until crispy. Add halved cherry tomatoes and cook until they soften. Season with salt and black pepper. Set aside.
3
Grill the Octopus
Preheat the grill to medium-high heat. Cut the cooled octopus into tentacles and brush with olive oil. Season with salt and pepper. Grill for 3-4 minutes on each side until charred.
4
Prepare the Sorrel Vinaigrette
In a blender, combine sorrel leaves, balsamic vinegar, remaining olive oil, and a pinch of salt. Blend until smooth.
5
Plate the Dish
On a serving plate, arrange the grilled octopus, spoon over the chorizo and tomato mix, and drizzle with sorrel vinaigrette. Serve warm.