Dorothy Porker

Octopus, Chorizo and Salsa Verde

UPDATE: After posting this recipe I read this article on The Guardian and decided to stop eating octopus. Find out how you can make more sustainable food choices at The New York Times.

I love love love love octopus. It is by far my favorite thing in the world, except for maybe soft shell crab and salmon roe.

Any time you work with octopus you need to pre-cook it to tenderize your eight-legged friend. Thank fuck for Tony, who has great instructions on how to do this in the below video. I haven’t tried the cork, but the bread really helps minimize the stink in your house.

After I prep my octopus I cut it into pieces: 8 tentacles and 4 sections of the head. Because very few people I know like octopus, or I don’t like to share, I freeze mine in single serve portions, 2 tentacles and 1 piece of head, for later use.

Octopus, Chorizo and Salsa Verde

My favorite dish in the world combined soft octopus with spicy earthy chorizo and a punchy salty salsa verde.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 4

Ingredients

For the octopus

  • pre-cooked octopus 2 tentacles and a quarter of head pp
  • new potatoes rinsed and halved, skin on, 4-6 pp
  • chorizo of choice sliced, 6-8 slices pp

For the salsa

  • ¼ cup parsley
  • ¼ cup mint
  • ¼ cup basil
  • 2/3 cup olive oil
  • ¼ cup drained capers
  • 3 anchovy fillets
  • 1 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 2 minced garlic cloves
  • salt and freshly ground black pepper

Instructions

  • Preheat your oven to 175 C. Now fry the chorizo slices in a dry non-stick pan until they start to crisp up a little and remove from the pan. Be sure to retain the oil that was released. This is what you'll be roasting your potatoes in.
  • Cut your new potatoes in half, skin on, and place them in an over proof dish along with the octopus. Then coat and toss in the chorizo oil with some freshly ground black pepper. If necessary you can always add a bit of extra olive oil. Bake the potatoes and octopus in the oven for 20-25 minutes.

To make the salsa verde

  • To make the salsa verde, place the herbs, olive oil, capers, anchovy fillets, red wine vinegar, mustard, garlic cloves and salt and pepper in a small food processor and mix until you get a nice gloopy sauce. Now season further if necessary, personally I really like to lay on the black pepper here.

Plate up

  • I like to plate this up by placing the potatoes on the plate first. Then draping on the octopus. And finally haphazardly slapping on my salsa verde.
  • If you don't feel like waiting for your oven to preheat you can also bake the potatoes and chorizo in a frying pan or on a grill. They come out great either way.

Notes

You can turn this recipe into octopus and chorizo loaded fries with salsa verde simply by switching out the potatoes for fries. I use oven baked freezer fries but feel free to go wild and triple fry your own, Heston Blumenthal-style

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor ‘kapsalon’ met octopus, chorizo en salsa verde.

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