Barbecued Octopus And Chorizo Salad Recipe

Recipe By Slurrp

This barbecued octopus and chorizo salad is a vibrant and flavorful dish that combines tender octopus, spicy chorizo, and a refreshing salad. The octopus is first cooked on the barbecue to achieve a smoky flavor and then tossed with chorizo, cherry tomatoes, red onion, and parsley. The salad is dressed with a zesty lemon and olive oil dressing, which complements the flavors of the seafood and sausage. Serve this barbecued octopus and chorizo salad as a main course or as a starter for a seafood feast.

4.4
11 Rating -
Rate
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Barbecued Octopus And Chorizo Salad
plan
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ingredients serve

Ingredients for Barbecued Octopus And Chorizo Salad Recipe

  • 125 gram Octopus Tentacles
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 25 gram Chorizo, Sliced
  • 1/4 cup Cherry Tomatoes, Halved
  • 0.06 Ed Onion, Thinly Sliced
  • 1/2 tablespoon Chopped Fresh Parsley
  • as per your need Dressing
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Olive Oil
  • 1/4 Clove Garlic, Minced
  • As required Salt And Pepper To Taste

Directions: Barbecued Octopus And Chorizo Salad Recipe

Cooking Directions

  • STEP 1.Preheat the barbecue to medium-high heat.
  • STEP 2.In a large pot of boiling water, blanch the octopus for 1 minute, then remove and drain.
  • STEP 3.Brush the octopus with olive oil and season with salt and pepper.
  • STEP 4.Place the octopus on the barbecue and cook for about 5-7 minutes per side, until it is charred and cooked through.
  • STEP 5.Remove the octopus from the barbecue and let it cool slightly before slicing it into bite-sized pieces.
  • STEP 6.In a large bowl, combine the sliced octopus, chorizo, cherry tomatoes, red onion, and parsley.
  • STEP 7.In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
  • STEP 8.Pour the dressing over the octopus mixture and toss to coat.
  • STEP 9.Serve the barbecued octopus and chorizo salad as a main course or as a starter and enjoy!

Cooking Tips

  • To tenderize the octopus, you can also freeze it overnight before cooking.
  • If you prefer a milder flavor, you can blanch the octopus for a longer time before grilling.
  • Feel free to add other vegetables to the salad, such as cucumber or bell peppers, for extra freshness and crunch.

Storage and Serving

  • Leftover barbecued octopus and chorizo salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • To serve, let the salad come to room temperature or gently reheat the octopus and chorizo in a pan over medium heat.
  • Serve the salad with crusty bread or as a main course with a side of roasted potatoes.
Nutrition
value
249
calories per serving
10 g Fat31 g Protein5 g Carbs4 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    31g
  • Carbs
    5g
  • Fiber
    4g

MacroNutrients

  • Carbs
    5g
  • Protein
    31g
  • Fiber
    4g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    120mg
  • Iron
    5mg
  • Vitamin A
    316mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    176mg
  • Vitamin B9
    4207mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    14mg
  • Vitamin E
    4mg
  • Copper
    13mcg
  • Magnesium
    143mg
  • Manganese
    < 1mg
  • Phosphorus
    287mg
  • Selenium
    83mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp