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Recipe

Barbecued octopus and chorizo salad

May 30, 2012 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 6
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Ingredients

Barbecued octopus and chorizo salad
  • 1 kilogram baby octopus, cleaned
  • 1 cup red wine
  • 2 tablespoon balsamic vinegar, plus extra, to serve
  • 1/4 cup sweet chilli sauce
  • 1/4 cup tomato sauce
  • 1 tablespoon olive oil
  • 2 chorizo sausages, sliced diagonally
  • 1 large red onion, sliced into wedges
  • 1 bunch rocket, trimmed
  • 250 gram punnet cherry tomatoes, halved lemon wedges, to serve
  • lemon wedges, to serve

Method

Barbecued octopus and chorizo salad
  • 1
    In a large saucepan, combine octopus, wine and vinegar. Bring to boil on high. Reduce heat to low and simmer gently 15 minutes. Drain well. Transfer to a medium bowl with sauces. Toss well to coat.
  • 2
    Preheat a barbecue grill plate or char-grill pan on high. Brush with oil.
  • 3
    Char-grill chorizo slices and onion 4-5 minutes, turning once, until golden. Transfer to a large bowl.
  • 4
    Drain octopus from sauces and char-grill 2-3 minutes, turning once, to heat through.
  • 5
    Add to bowl with chorizo and onion. Toss rocket and tomatoes through. Drizzle with extra balsamic to serve. Accompany with lemon wedges and, if liked, crusty bread.

Notes

If the octopuses are large, cut them into segments. Octopus is cooked when flesh is opaque and tender.

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