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The Plough’s Chargrilled Octopus With Pepper and Chorizo

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The Plough’s Chargrilled Octopus With Pepper and Chorizo

The Plough’s Chargrilled Octopus With Pepper and Chorizo

  ,

December 5, 2017

A perfect dish for summer.

  • Prep: 45 mins
  • Cook: 4 hrs 15 mins
  • Yields: 4 servings

Ingredients

200g cubed chorizo

200g whole Padron peppers

Whole French stick, to serve

For the octopus

500g octopus

5g thyme

1x star anise

25g finely chopped onion

25g finely chopped celery

25ml olive oil

For the garlic butter

250g butter

10g garlic

25g chopped parsley

Directions

11. Vacuum pack the octopus with the thyme, star anise, onion, celery and olive oil, trying to keep the tentacles as straight as possible. Cook for a minimum of 4 hours at 83˚ in a water bath.

22. When octopus is cooked make the garlic butter. Combine all ingredients over a low heat.

33. Pan fry chorizo until cooked. Meanwhile char grill the octopus and peppers so that both have visible lines.

44. Combine all the ingredients and serve with a fresh parsley garnish and warm French stick.

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