Charred Octopus and Chorizo

Charred Octopus and Chorizo is a Spanish Style dish prepared with twice cooked octopus where it is braised in Court Bouillon then grilled finished off with chorizo and white beans.

Octopus is such an underrated seafood hence we rarely see them served in restaurants or even sold in supermarkets but the Japanese, Italians and the Spanish have been using them in their cuisine and they do know how to cook them. It may look intimidating at first and there are a few recipes that use them but once you get the hang of preparing them, then it can be one of the most delicious dishes you can serve at home.

Moving houses can be quite a discovery on what your new suburb has to offer, while I may have been complaining that we don’t have a lot of options on our new place in terms of restaurant dining what is good though is that the supermarkets in where we now live have many different options in terms of local produce and new ingredients that were not available from our old place. One of these was the availability of octopus and other seafood the supermarket nearby our place has. Which brings me to this recipe we have for today, the Charred Octopus and Chorizo.

This dish reminds me so much of our trip in Barcelona three years ago where we had this octopus tapa that we did enjoyed. This dish we are posting today is almost similar to that but instead to making it a tapa or snacks/canapé we made something that you can enjoy for a full dinner, so you can pair it with a simple pasta, crusty bread or even rice.

Charred Octopus and Chorizo

★★★★★ 5 from 1 reviews

• Author: Raymund
• Prep Time: 25 mins
• Cook Time: 1 hour 30 mins
• Total Time: 1 hour 55 mins
• Yield: 5 1x
• Category: Main Course
• Cuisine: Spanish

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Description

Charred Octopus and Chorizo is a Spanish Style dish prepared with twice cooked octopus where it is braised in Court Bouillon then grilled finished off with chorizo and white beans.

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Ingredients

Units USM Scale 1x2x3x

Octopus and Beans

• 800 g octopus, cleaned
• 150 g chorizo, sliced
• 1/2 cup vegetable stock
• 400g can white beans, drained
• 1 tbsp red wine vinegar
• 1/2 tsp smoked paprika
• 1 tsp chilli flakes
• 1/2 cup extra-virgin olive oil
• chopped fresh Italian parsley
• freshly ground black pepper
• sea salt

Broth

• 6 cups clam stock
• 1 carrot, chopped
• 2 onions, chopped
• 2 stalks celery, chopped
• 1 leek, white part only, chopped
• 1 whole garlic
• 4 tbsp sea salt
• 3 pcs bay leaves
• 1 tsp freshly ground black pepper

Marinade

• 4 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 2 pcs anchovy fillets, minced
• 1 tsp smoked paprika

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Instructions

1. In a stock pot combine all broth ingredients together, bring to a boil then simmer in medium heat
2. Add the octopus then let it poach in low heat for 1 hour. Make sure not to let the broth boil otherwise the meat will be mushy.
3. While the octopus is poaching, prepare your marinade. In a pan heat olive oil in medium heat, add the garlic and sauté until garlic turns golden brown.
4. Add the anchovies, stir then turn the heat off. Let it cool for 5 minutes then stir in the paprika.
5. Once octopus is ready, remove from the pot, drain then cut into individual tentacles. Place in a large bowl then pour olive oil anchovy marinade then let it marinate for 1 hour.
6. Prepare the beans, in a saucepan heat olive oil in low heat, add paprika and chorizo then cook in low heat for 2 minutes.
7. Pour the vegetable stock, add the white beans and chilli flakes then continue to simmer in low head while shaking the pan until the liquids emulsify. Cook for 10 minutes.
8. While beans are simmering, grill the octopus in your oven (better if you grill them over charcoal) using the highest heat. Grill until edges are charred and crisp, this will take around 5 minutes.
9. Remove octopus from the grill, place in a cutting board then cut octopus in bite sized pieces. Set it aside.
10. Stir in red wine vinegar and parsley into the beans and season to taste with salt and pepper.
11. Place octopus in a serving platter then top it with the beans with the sauce then serve.

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