Grilled Octopus and Chorizo
Ingredients
- 3 oz. fennel
- 1 oz. tomato
- 1 oz. fingerling potato
- Kalamata olives
- Spanish chorizo
- Octopus tentacle
- Black garlic vinaigrette
Broth
- Red wine
- Celery
- Carrots
- Onion
Instructions
- Braise the whole octopus in a red wine, celery, carrots and onion broth until tender. Add chorizo, fennel, potatoes, kalamata olives and tomatoes into a hot sauté pan and cook for about 3 minutes or until you see the chorizo and fennel starting to darken. Brush the plate with the squid ink and lay the sautéed items evenly across the painted ink. Place a cleaned octopus tentacle on a hot grill. Char the octopus on all sides then slice on a bias and place on top of sautéed veggies. Finish with black garlic vinaigrette.
