Grilled Octopus and Chorizo Kebabs
Cook Time
10 minutes
Yield
6
RECIPE Ingredients
- 2 packages of Wild Spanish Octopus
- 1 medium red onion
- 1 red pepper
- ½ package of Chorizo Sausage
- ⅛ cup olive oil
- Juice of 1 lemon
- 1 tablespoon chopped parsley
- 2 cloves minced garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon Dried oregano
- Salt and pepper
Price
$49.99
- Common octopus - Octopus vulgaris
- Fully-cooked, ready-to-eat
- Wild-caught
- Trapped to minimize environmental impact
- All-natural ingredients
- No GMOs
- Product of Spain
- For best taste on frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price
$10.99
- Humanely raised heritage-breed pork
- No antibiotics, no hormones
- Handmade in small batches
- No artificial ingredients or colors
- No added nitrates or nitrites
- Gluten-free
- 4 links per 12 oz. pack
- Contains pork
- Allergens: contains dairy
- Comes fully cooked
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
This easy recipe is sure to become a favorite for backyard gatherings. The fully cooked octopus and chorizo sausage make it quick to prepare, and the classic Mediterranean flavor pairing is even better with the smoky char from the grill.
RECIPE Preparation
- Cut the octopus into 1-inch pieces. Slice the chorizo into ½-inch sections. Cut the red onion and red pepper into pieces of similar size.
- In a bowl, combine olive oil, lemon juice, minced garlic, red wine vinegar, dried oregano, salt, and pepper. Adjust the seasoning according to your taste.
- Place the octopus, chorizo, red onion, and red pepper in the marinade. Mix well to coat the ingredients evenly. Let them marinate for about 1 hour.
- Preheat your grill to medium-high heat.
- Thread the marinated octopus, chorizo, onion, and red pepper onto 4 large skewers, distributing them evenly.
- Rub the grates with olive oil. Place the kebabs on the grill, rotating them to char on all sides every couple of minutes. Baste the kebabs with the extra marinade while grilling.
- Cook for approximately 6-8 minutes, or until the octopus and chorizo are heated through and the vegetables are done to your liking.
- Remove the kebabs from the grill, slide them off the skewers, and serve on a platter, garnished with fresh chopped parsley.
