Ensalada de pulpo a la parrilla

Ingredientes

• 600 g octopus
• 4 tbsp olive oil
• salt
• 3 baby potatoes
• 1 orange (segmented)
• 1 chorizo sausage (diced)
• 1 spring onion (sliced finely)
• 6 olives (cut into quarters)
• 1 tbsp capers
• 1 handful dill
• 12 sundried tomatoes
• 1 handful parsley
• 2 tbsp orange juice
• 4 tbsp olive oil
• 1/2 tsp oregano
• salt & pepper
• 1 garlic (crushed)

Preparación

1. 1

   --- Octopus ---

2. 2

   Place octopus in a pot of cold water and bring to a simmer, reduce heat and simmer for approx. 1 hour *see tips*

3. 3

   Allow octopus to cool in water, remove and place on a tray lined with a towel and allow to cool further in fridge for minimum 1 hour *see tips*

4. 4

   Cut tentacles into individual pieces, oil and season them.

5. 5

   Cook on BBQ @ 200c for 3-4 minutes total

6. 6

   --- Salad ---

7. 7

   Boil the potatoes until you can pierce them with a knife easily - approx 12 minutes. Cool them and then cut them lengthway into small wedges

8. 8

   Segment orange and squeeze juice from remaining orange bits you cut away from the fruit for dressing – you should get a couple tbsp

9. 9

   Cut chorizo in ¼ lengthways and then into 1cm pieces – fry for 3 minutes just before grilling the octopus

10. 10

    Add all salad ingredients together and toss in a bowl

11. 11

    --- Salad Dressing ---

12. 12

    Add squeezed orange juice, olive oil, garlic & seasonings together, whisk to combine and set aside