Octopus Salad w/ Chorizo and Green Salsa

This is a delicious octopus salad recipe with potatoes, spicy chorizo and green salsa.

Enjoy!

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Octopus Salad

Course Salad

Cuisine Spanish

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Author Alejandro Diaz

Ingredients

OCTOPUS

• 500 grams octopus
• drizzle olive oil extra virgin
• 1 pinch paprika

POTATOES

• 4 potatoes

SPICY CHORIZO

• 100 grams spicy Spanish chorizo

SALSA VERDE

• 50 grams basil leaves
• 15 grams tarragon
• 40 grams coriander cilantro
• 40 grams flat parsley
• 50 grams potato cooked
• 1 egg yolk raw
• egg yolk raw
• 1/2 lime
• pepper

Instructions

Octopus

• Put the octopus into boiling water and cook until soft, then drain, reserving the water for the potatoes.
• Allow the octopus to cool to room temperature and then peel and slice into discs approximately 2cm (0.8 inch) thick.
• Mix the salt, paprika and olive oil to make a marinade and then add the octopus discs.

Potatoes

• Clean the potatoes, slice into discs approximately 3cm (1.2 inch) thick and then boil potatoes in the octopus stock until soft.

Chorizo

• Slice into 2cm (0.8 inch) discs and then bake at 180 degrees Celsius (355 Fahrenheit) for approximately five minutes.

Salsa Verde

• Wash the herbs and place all ingredients into a food processor until the mixture becomes a creamy paste – adding a little cold water to loosen the mixture if it is too thick, a squeeze of lime juice and season with salt and pepper.

Assemble and Serve

• Brush a line of Salsa Verde along the middle of the plate in a long line.
• Place one disc of octopus, one disc of potato and then one disc of chorizo onto the line
• Repeat this process along the line of the Salsa Verde.
• Garnish with fresh coriander and tarragon.

Notes

The post Octopus Salad w/ Chorizo and Green Salsa appeared first on Chef's Pencil.

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