Discover how to make a delicious barbecued octopus and chorizo salad that’s bursting with bold, smoky flavours. This recipe combines tender, charred octopus with spicy chorizo, fresh greens, and a zesty dressing for a perfect seafood dish. Ideal for entertaining or a hearty meal, it’s easy to prepare and guaranteed to impress. Pearl Seafoods provides premium-quality octopus, ensuring the best results for your cooking. Follow our recipe and enjoy a restaurant-quality dish at home. Order premium octopus online from Pearl Seafoods for delivery in Sydney today.
Ingredients List
800g–1 kg octopus, cleaned and cut into pieces
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried oregano
Juice of 1 lemon
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
150g chorizo, sliced
Mixed salad greens (about 120–150g)
1 small red onion, thinly sliced
1 punnet cherry tomatoes, halved
Fresh parsley, chopped (optional, for garnish)
Extra lemon wedges, to serve
Steps
In a large bowl, mix the octopus pieces with garlic, smoked paprika, oregano, half the lemon juice, and half the olive oil. Season generously with pepper and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for 15 minutes to allow the flavours to
develop.
Heat a barbecue or char-grill pan on high. Cook the chorizo slices for about 1 minute on each side, or until golden and slightly crispy. Transfer to a plate lined with paper towel. Reduce the heat to low and grill the onion wedges, turning occasionally, for 2 minutes or
until softened and lightly caramelised. Transfer to a separate plate.
Place the marinated octopus on the grill and cook, turning occasionally, for 2 minutes or until just tender and cooked through. Remove from the grill and allow to rest for 5 minutes.
In a small bowl, whisk together the remaining lemon juice and olive oil. Season the dressing with salt and pepper. Arrange the rocket leaves, grilled chorizo, caramelised onion, and capers on serving plates. Top with the grilled octopus and drizzle with the dressing.
Serve immediately.
