Barbecued Octopus And Chorizo Salad

Steps

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.