Grilled Octopus Recipe
Bilbao chorizo, brussels sprout leaves, caramelized onion, chickpeas, grape tomatoes, & pickled pimiento peppers with English pea puree
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Frequently paired with
The best thing to pair and share with GRILLED OCTOPUS
Ingredients
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Seafood
Chorizo
Vegetables
Puree
Method
Preparation
Prepare the Octopus
Bring a large pot of salted water to a boil. Add the octopus and simmer for about 45 minutes until tender. Remove from water and let cool. Once cooled, slice into tentacles.
Cook the Chorizo
Slice the Bilbao chorizo into rounds and sauté in a skillet over medium heat until browned and crispy. Set aside.
Sauté Brussels Sprout Leaves
In the same skillet, add the brussels sprout leaves and sauté for about 2-3 minutes until wilted. Set aside.
Prepare the English Pea Puree
Blanch the English peas in boiling water for 2 minutes, then transfer to an ice bath to stop cooking. Drain and blend with olive oil, salt, and pepper until smooth.
Assembly
Plate the Dish
On a large plate, spread a layer of English pea puree. Arrange the grilled octopus on top, followed by the sautéed brussels sprout leaves, chickpeas, grilled chorizo, grape tomatoes, and pickled pimiento peppers. Serve immediately.
