Mediterranean Chorizo Octopus with Chimichurri Verde

Directions

1. Preheat the oven to 400 degrees F.

2. Next, Prep the octopus by removing from package and patting dry with a paper towel. Leave in the refrigerator until ready to use.

3. Prepare the chimichurri and prep & cook your roasted vegetables according to the linked recipes. 

   
   

4. Then, at the last 15 minutes of the vegetables cooking in the oven, start grilling the octopus.

Chorizo Infused Octopus

1. Remove your octopus from refrigerator and rub each tentacle with olive oil and sprinkle with some sea salt. 

2. Heat an indoor grill pan over medium high heat to about 400 degrees.

3. When the grill is hot, lay the tentacles directly on the grill and char for 2-3 minutes.

4. Flip and char the other side for another 2-3 minutes, remembering that these are already cooked so we are just charring for a nice grill flavor.

5. Remove them from the grill and set aside while you start the chorizo sauce.

Chorizo Sauce

1. Add 1-2 Tbsp. of olive oil to a medium skillet, or preferably a cast iron pan for a good char, over medium high heat.

2. Add the chorizo to the pan and cook chorizo until it is golden brown and charred a bit.

3. Then, add the shallots , garlic, Berbere and Guajillo Chili seasonings.

4. Reduce the heat slightly and give it a good stir to combine. Cook for about 3-5 minutes until your shallots become translucent.

5. Next, add 2 Tbsp. of vegetable stock, 1/2 Tsp. of citrus salt or sea salt & cracked pepper, then cover and cook for another 5 minutes. 

6. When the chorizo looks cooked, add your tentacles into the pan and toss with the chorizo mixture to coat well. Remember the octopus is already cooked so we are just reheating slightly and coating with the sauce.

7. Remove immediately from the heat and set aside to plate.

Assembly

1. Time to plate!

2. Place a large spoonful of roasted vegetables on each plate.

3. Then layer with 2 tentacles and a large spoonful of chorizo sauce on top.

4. Drizzle with a large spoonful of Chimichurri Verde sauce, chopped parsley, and a squeeze of fresh lemon juice over each plate & serve immediately.