Seafood Recipes

Barbecued Octopus And ChorizoSalad

Smoky premium barbecued octopus and spicy chorizo—perfectly paired in a fresh salad. Order premium octopus from Pearl Seafoods today!

Barbecued Octopus And Chorizo Salad
4 People
Serves
15 Mins
Prep Time
10 Mins
Cook Time
Easy
Difficulty
Spanish Fusion
Cuisine
ABOUT THIS

About This Recipe

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

  1. 800g–1 kg octopus, cleaned and cut into pieces
  2. 2 cloves garlic, minced
  3. 1 tsp smoked paprika
  4. 1 tsp dried oregano
  5. Juice of 1 lemon
  6. 2 tbsp olive oil
  7. Salt and freshly ground black pepper, to taste
  8. 150g chorizo, sliced
  9. Mixed salad greens (about 120–150g)
  10. 1 small red onion, thinly sliced
  11. 1 punnet cherry tomatoes, halved
  12. Fresh parsley, chopped (optional, for garnish)
  13. Extra lemon wedges, to serve

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
From Our Kitchen

Chef's Tip

The key to this dish is balancing the smoky richness of the chorizo with the delicate texture of the octopus. Grill the octopus over high heat for only a short time so it develops a light char while remaining tender and juicy inside. Cooking the chorizo separately allows its oils and paprika flavours to intensify without overpowering the seafood. Finish with plenty of fresh lemon just before serving to brighten the dish and cut through the richness, creating a perfectly balanced Mediterranean-style salad.

FEATURED

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NUTRITION

Nutrition Per Serving

  • Calories 320 kcal
  • Total Fat 15.0 g
  • Total Carbohydrate 9.0 g
  • Protein 34.0 g
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