Grilled Octopus And Chorizo Salad Recipe

Name: Grilled Octopus And Chorizo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs baby octopus, cleaned; 1 cup red wine; 2 tbsp balsamic vinegar, plus extra, to serve; 1/4 cup sweet chili sauce; 1/4 cup tomato sauce; 1 tbsp olive oil; 2 None chorizo sausages, sliced diagonally; 1 None large red onion, sliced into wedges; 3 cups arugula; 1 pint cherry tomatoes; None None lemon wedges, to serve

Servings: persons

2 lbs baby octopus, cleaned
1 cup red wine
2 tbsp balsamic vinegar, plus extra, to serve
1/4 cup sweet chili sauce
1/4 cup tomato sauce
1 tbsp olive oil
2 None chorizo sausages, sliced diagonally
1 None large red onion, sliced into wedges
3 cups arugula
1 pint cherry tomatoes
None None lemon wedges, to serve

1
In a large saucepan, combine octopus, wine and vinegar. Bring to a 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 grill or grill plate on high. Brush with oil.
3
Grill chorizo slices and onion 4-5 minutes, turning once, until golden. Transfer to a large bowl.
4
Drain octopus from sauces and grill 2-3 minutes, turning once, to heat through.
5
Add to bowl with chorizo and onion. Toss arugula and tomatoes through. Drizzle with extra balsamic to serve. Accompany with lemon wedges and, if liked, crusty bread.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs baby octopus, cleaned, 1 cup red wine, 2 tbsp balsamic vinegar, plus extra, to serve, 1/4 cup sweet chili sauce, and more.

Yes, Grilled Octopus And Chorizo Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Octopus And Chorizo Salad

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