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Pacific Grilled Octopus

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Ingredients Method

Ingredients
  

Octopus Braising
  • 3 lbs Octopus
  • 1 cup White Wine
  • 4 tbsp Chorizo Seasoning Mixture of chilli, paprika, onion powder, garlic powder, oregano, salt, pepper, and coriander
  • 6 Cups Broth Enough to cover the octopus
Octopus Grilling
  • 1 Roll of Genoa Salami Diced into cubes
  • 3 tbsp Freshly chopped parsley
  • 3-4 tbsp Chorizo Seasoning Mixture of chilli, paprika, onion powder, garlic powder, oregano, salt, pepper, and coriander
  • Olive Oil
  • Sea Salt
  • Fresh Cracked Pepper
  • 1 Preserved Lemon Rind, julienned
  • 1 Fresh Lemon

Method
 

  1. Clean the octopus, and then rub with the chorizo seasoning overnight.
  2. ** IF your octopus is pre cooked, skip this step ** Add wine and broth to a pan over medium low heat. Place the octopus into the pot and allow to simmer on low for 2 hours, until fork tender.
  3. Remove from the heat and let rest for 30 minutes.
  4. Preheat your charcoal grill.
  5. Pan fry cubed salami over medium heat until crispy and oily
  6. Remove from the heat and toss with fresh minced parsley and the preserved lemon rind
  7. Season your octopus with chorizo seasoning, drizzle of olive oil, salt, and pepper, and cook on the grill until heated through-out (about 3-5 minutes).
  8. Toss in the parsley, salami, and lemon rind
  9. Splash fresh lemon juice on top
  10. Enjoy