Pan-grilled Octopus with Chorizo and Mojo Verde
This popular recipe from the Iberian coast combines tender octopus, savory chorizo and Mojo Verde, a zesty herby green sauce. It is a good choice for a special dinner or a gathering with friends.
Ingredients
- Octopus
- 2 lb (1 kg) frozen octopus legs
- 1/2 onion, peeled and roughly chopped
- 1 medium carrot, roughly chopped
- 1 medium celery stick, roughly chopped
- 1 twig parsley
- 1/2 cup (50 g) leek, diced
- 1 bay leaf
- salt and some peppercorns, for the broth
- 1/2 lb (225 g) chorizo sausage, sliced (optional)
- 3 Tbsp olive oil
- salt and black pepper to taste
- Roasted Potatoes
- 8-10 medium Yukon Gold or Russet potatoes, washed, scrubbed and halved lengthwise
- 2 Tbsp olive oil
- salt and pepper to taste
- Mojo Verde
- 3 garlic cloves, or to taste
- 1/2 cup (32 g) scallions, finely sliced
- 2 cups (70 g) packed fresh cilantro (coriander leaves) or flat-leaf parsley
- 1 tsp ground cumin
- 1/2 cup (120 ml) extra-virgin olive oil
- 2 Tbsp sherry vinegar or lemon juice
- sea salt and freshly ground pepper
Preparation
Octopus
Add water to a saucepan large enough to hold the octopus legs. Add salt, peppercorns, the onion, carrot, celery, leek, parsley and bay leaf. Bring cooking water to a quick boil. Reduce heat to a simmer and add the octopus. Cook for about 30 minutes. Check the doneness in between. It may need longer. Tenderizing can be done a day ahead and store the broth with the octopus in the fridge once cooled.
Remove the octopus from the broth and pat it dry with a paper towel. Brush octopus legs with 1 tablespoon olive oil all over. Heat the remaining 2 tablespoons olive oil in a grilling pan over medium high heat. Add the octopus and chorizo and grill it all over until both slightly charred, about 5 minutes. If octopus starts sticking to the pan add a bit more oil to it. Grilling the chorizo together with the octopus infuses it with the chorizo taste. Set both aside and keep it warm.
Potatoes
While the octopus is simmering, prepare the potatoes and mojo verde. Preheat oven to 400°F/200°C.
In a large bowl, toss the potato halves with 2 tablespoons olive oil until evenly coated. Season with salt and pepper to taste. Place the potato halves cut side down on a parchment-lined or lightly greased baking sheet. Roast for 25-30 minutes, until golden brown and crisp at the edges. Flip halfway through for even browning.
Mojo Verde
While Octopus is simmering and the potatoes are roasting prepare the Mojo Verde, Pulse the garlic, cilantro or parsley, cumin and sea salt in a mini blender. With the machine running, drizzle in the extra-virgin olive oil and pulse again. Add the sherry vinegar or lemon juice and the sliced scallions just before serving. Taste for salt and pepper. Thin with a bit of water if the sauce is too thick.
Serving
Arrange the grilled octopus, chorizo and roasted potatoes on a serving platter. Drizzle the Mojo Verde over the top and serve the rest on the side. Garnish with additional fresh herbs if desired.
Notes
Tenderizing frozen octopus: Fresh octopus is hard to find, so these instructions cover frozen or octopus tentacles, often labeled octopus legs. The package may say “Pre-Cooked” or “Cooked Octopus.” Do not trust the label alone — test the softness by piercing the thick part of a leg with a sharp knife, or by cutting off a thin slice and chewing it. Simmering in broth for at least 30 minutes is the most reliable method.
