Directions

1. Preheat the oven to 400 degrees F.Direction 1

2. Prep your octopus by removing from package and patting dry with a paper towel and leaving in the refrigerator until use.

Roasted Rainbow Vegetable Medley

1. Coat the bottom of a large cast iron pan with olive oil.

2. Sprinkle with half of your salt.

3. Wash and cut your potatoes and cut lengthwise or if larger, then quarter them. 

4. Place them cut side down along the bottom of the pan.

5. Wash the carrots and peel, then slice them lengthwise and layer them over the potatoes. 

6. Drizzle with a bit more olive oil, salt, and pepper.

7. Cut your butter into smaller pieces and place them evenly around the top of your vegetables.

8. Place the pan in the oven for about 40-45 minutes, checking them about half way to toss the veggies so that all of them get nice and  browned.

9. Prepare the Chimichurri Verde sauce while your vegetables are cooking- see link above.

10. When time is up, check to make sure the carrots are softened. If they are not quite browned or soft, then continue to cook for another 15 minutes.

11. When fully cooked, remove them from the oven and set aside.

12. At the last 15 minutes of the vegetables cooking,  grill the octopus.

Chorizo Infused Octopus

1. Remove your octopus from refrigerator and rub each tentacle with olive oil and sprinkle with some 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 from the grill and set aside while you start the chorizo sauce.

6. Heat a Tbsp. of olive oil in a  medium skillet, preferably cast iron for a good char, over medium high heat.

7. Add the chorizo to the pan and cook chorizo until it is lightly browned.

8. Add the shallots , garlic, Berbere and Guajillo Chili seasonings.

9. Reduce the heat slightly and give it a good stir.

10. Add 2 Tbsp. of vegetable stock, 1/2 Tsp. of citrus salt & cracked pepper, then cover and cook for another 5 minutes. 

11. When the chorizo looks cooked, add your tentacles into the pan and toss with the chorizo mixture to coat well.

12. Remove from 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.