Grilled Octopus & Chorizo

Paired with: Meiomi Pinot Noir

William Middleton Ocean's 234

Grilled Octopus & Chorizo

  • 3 oz. Fennel
  • 1 oz. Tomatoes
  • 1 oz. Fingerling Potatoe
  • Kalamata Olives
  • Black Garlic Vinaigrette
  • Spanish Chorizo
  • Charred-Grilled Octopus
  • Red Wine
  • Celery
  • Carrots
  • Onion Broth

Procedure

1. Braise the whole octopus in a red wine, celery, carrots and onion broth until tender.

2. 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.

3. Brush the plate with the squid ink and lay the sautéed items evenly across the painted ink.

4. Simultaneously, while sautéing the other items place a cleaned octopus tentacle on a hot grill.

5. Char the octopus on all sides then slice on a bias and place on top of sauteed veggies.

6. Finish with black garlic vinaigrette and enjoy!

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