Octopus and Chistorra Salad

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This is a shop favourite. The key is ready-cooked octopus which may well cost the price of a good steak but is effortless to cook. (Chistorra is a type of spicy sausage, similar to chorizo but much thinner and I think more juicy and of course cooks pretty quickly.  It’s quick and easy and tastes amazing – good enough for Monday supper or as a starter for a posh dinner.

1 x octopus (4 tentacles ready-cooked)
1 x chistorra
2 x potato (cubed and par boiled)
Lambs lettuce (or your favourite salad)

Parsley vinaigrette

Handful parsley
Olive oil
Lemon juice
Splash of white wine vinegar
Clove of garlic
Salt and pepper

Slice the octopus thinly for pan frying ( or cut into chunks to chuck on a griddle) and set aside.

Chop up the chistorra and pan fry until crisp and cooked. Remove and keep some of the chistorra oil in the pan.

Cook the par boiled potatoes in chistorra oil to crisp up. Allow to cool slightly.

In a separate pan (or griddle) cook the octopus for a few minutes until charred and warmed through. Add the chistorra to warm back through. Allow to cool slightly.

Combine the potatoes, chistorra and the octopus and add to the seasoned salad, add the parsley vinaigrette.

Serves 2 as a main or 4 as a starter

octopus (800x800)

We served it with German Riesling, but a good aromatic white is always going to work well. If you prefer red keep it light – Pinot Noir or Gamay – to ensure the delicate octopus flavours are not masked.