Octopus Salad in a Chorizo Vinaigrette

and Rosé Sangria

 

 

There's nothing like great legs.  All women want them, and all men admire them. So be a little adventurous with this wonderfully colorful octopus salad paired with a beautiful Rosé Sangria - Boqueria's recipe. A titillating flavor combination.

 

Although it looks a bit scary, octopus is not difficult to cook. It has a wonderful texture and beautifully absorbs the flavors it is cooked with. The key is to simmer it in water to tenderize.

 

Ladies, get out those tentacles!

 

Credits: Colorful stilettos from Brian Atwood. Nail lacquer is Sephora's own brand. Lingerie by LaPerlada. Dress by Diane Von Furstenberg

 

 

The preparation of the octopus itself is inspired from a recipe from Rachel Ray.

 

Octopus

  • 2-3 octopus legs

  • 2 cups full-bodied red wine, such as Chianti or Sangiovese

  • 1/2 cup finely chopped onion

  • 1/4 cup finely chopped carrot

  • 1/4 cup finely chopped celery

  • 2 sprigs fresh thyme

  • 1 bay leaf

  • 4 -6 cloves garlic, crushed

  • 4 tablespoons extra-virgin olive oil

  • 1 lime, juiced

 

 

Salad

  • 1-2 chorizo sausage links

  • 1 tbsp safflower oil for grilling

  • 1 fennel bulb

  • 6-8 fingerling potatoes

  • 2-3 slices red onion

  • 2 tbsp  sherry vinegar

  • Cherry tomatoes

  • Baby arugula

  • Water

  • Salt and pepper

 

Dressing

  • 2 tbsp sherry vinegar

  • 2 tbsp freshly squeezed lime juice

  • 6 tbsp very good extra virgin olive oil

  • Minced chorizo

  • Salt and pepper to taste

 

Place onions, carrots, celery, thyme, and bay leaf in a pot of cold water to cover all ingredients. Add wine then octopus; bring to a gentle simmer over medium heat and cook until opaque, 30 – 40 minutes. Remove the octopus and cool. (This may be done a day ahead and refrigerated in a covered bowl.)

 

Put the olive oil, garlic and lime juice in a resealable plastic bag. Add the octopus, mush around so the marinade coats the octopus. Seal and marinate in the refrigerator for 2 hours or overnight. Remove the octopus from the marinade and set aside.

Partially fill a small bowl with water.  Add 2 tbsp of the sherry vinegar.  Add onion slices and marinate for 2 hours or overnight.

 

Salad prep:

 

Boil fingerling potatoes until fork tender. Set aside.

Preheat a cast iron grill until hot. Brush with safflower oil, split the chorizo in half lengthwise, place on grill cut side down for a few minutes then turn for another minute or two.  Set aside.

 

Place the octopus legs in the same pan so they take on that wonderful chorizo flavor.  Cook until browned on all sides – about 5-8 minutes in all.  Set aside.

 

Dressing:

 

Mince cooked chorizo.  Brown minced chorizo in pan.

 

Whisk together sherry and lime juice.  Gradually add olive oil while whisking.  Add minced chorizo.  Salt and pepper to taste.

 

Assembling Salad:

 

Toss arrugula in a little of the dressing.  Place on plate.  Top with thinly sliced fennel (as much as you want) and marinated onions.  Slice octopus into bite-size pieces and place on top.  Surround with cherry tomatoes.  Drizzle more of the dressing over the octopus being sure to get a lot of the chorizo. Serve.

 

 

 

 

Rosé Sangria

 

This recipe is from Boqueria. It’s refreshing and wonderfully tart. I, however, use agave instead of sugar.

 

  • 1 bottle rosé

  • ¼ cup tequila

  • 1/8 - ¼ cup triple sec (depending on how sweet you want it)

  • ¼ cup cranberry juice

  • splash of pomegranate juice

  • 1-2 tbsp agave

  • orange cut into small pieces including rind

  • granny smith apple cut into small pieces including skin

  • ice

 

Combine all liquid ingredients in a pitcher. To serve add ice and cut fruit.

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