Grilled Octopus and Chorizo Skewers with Pomegranate Salsa

Ingredients

• 1/2 cup GOYA® Extra Virgin Olive Oil
• 2 tbsp. GOYA® Lemon Juice
• 1 tsp. GOYA® Minced Garlic
• 1/2 tsp. GOYA® Whole Oregano Leaf
• 1/2 tsp. GOYA® Crushed Red Peppers
• Salt and pepper, to taste
• 2 pkgs. GOYA® Octopus in Olive Oil, drained and rinsed
• 3 chorizo links from 1 pkg. (7 oz.) GOYA® Chorizo, cut into 1/2” rounds
• 1 pomegranate (about 1 cup)
• 1 medium cucumber, finely chopped (about 1/2 cup)
• 2 tbsp. finely chopped red onion
• 1/2 small jalapeño, seeded and finely chopped
• 1 tsp. finely chopped fresh cilantro
• 1 tbsp. GOYA® Extra Virgin Olive Oil
• 1 tsp. GOYA® Lemon Juice
• Salt and pepper, to taste

Instructions

1. 1

   In medium bowl, stir together olive oil, lemon juice, garlic, oregano and crushed red pepper. Season to taste with salt and pepper. Stir octopus into marinade; let sit at about 15 minutes.

2. 2

   Alternately thread octopus and chorizo onto 8 pre-soaked wooded skewers, allowing marinade to drip down onto chorizo; set aside.

3. 3

   In medium bowl, stir together pomegranate, cucumber, red onion, jalapeño and cilantro until well combined. Stir in olive oil and lemon juice. Season to taste with salt and pepper; set aside.

4. 4

   Heat grill or grill pan over medium-high heat. Place skewers on hot, greased grill grates. Cook, flipping once, until chorizo and octopus are heated through and develop golden-brown grill marks, about 5 minutes. Transfer skewers to serving platter; top with reserved pomegranate salsa. Serve.