If you’re craving something new, or if you’re trying to serve an elevated brunch dish, give this grilled octopus and chorizo risotto a try and let me know what you think!
Ingredients
Grilled Octopus
1 Octopus
4 cloves Garlic Finely chopped
1.5 tbsp Olive oil
1/2 tsp Smoked paprika
Salt and pepper
Chorizo Tomato Risotto
2 tsp Olive oil
1 cup Arborio rice
5 cups Chicken stock
1/2 Onion Finely diced
1 clove Garlic Minced
100 g Chorizo Casing removed, chopped into small pieces
200 g Diced tomato
1 tbsp Dry white wine
Italian parsley Finely chopped
1 Lemon
Instructions
Grilled Octopus
Place octopus in a large pot, covered with water. Bring to a boil and cook for 40 minutes.
Drain octopus and place in a bowl. Mix olive oil, smoked paprika and garlic in a small bowl. Rub olive oil garlic mixture onto octopus. Allow to rest for 30 minutes (move on to risotto while octopus rests!)
Cut octopus tentacles. Heat cast iron pan or grill pan over medium high heat. Grill octopus for 3 minutes, flip and cook for 3 more minutes. Season with salt and pepper, spritz with lemon juice.
Chorizo Tomato Risotto
Bring chicken stock to a simmer in a small pot then reduce heat to medium low.
Heat 2 tsp olive oil in a large saucepan over medium high heat. Add chopped chorizo and cook for about 1 minute. Add onion and garlic, cook down for about 3 minutes. Add arborio rice to pan and sauté for 1 minute. Add in white wine and diced tomatoes, allow to cook down 1-2 minutes.
Add chicken stock one ladle at a time, stirring rice constantly. Add more stock when most of the stock in the rice is gone. Continue cooking, stirring constantly, until rice is al dente. This process will take about 15-20 minutes.
Plate risotto, top with grilled octopus, chopped parsley and lemon juice (if desired)
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