Eat Gr8!

FIRE UP THE GRILL (AND THE APPETITES) AS YOU BRING THE OCEAN’S ENCHANTING FLAVORS TO YOUR DINNER TABLE WITH THIS DISTINCTIVELY VIBRANT DISH.

Grilled Octopus & Chorizo

INGREDIENTS:

•3 oz. Fennel
• 1 oz. Tomatoes
• 1 oz. Fingerling Potatoes
• Kalamata Olives
• Black Garlic Vinaigrette
• Spanish Chorizo
• Charred-Grilled Octopus
• Red Wine
• Celery
• Carrots
• Onions
• Broth

PREPARATION:

Braise the whole octopus in a red wine, celery, carrots and onion broth until tender. Add chorizo, fennel, potatoes, kalamata olives and tomatoes into a hot sauté pan and cook for about 3 minutes or until you see the chorizo and fennel starting to darken. Brush the plate with squid ink and lay the sautéed items evenly across the painted ink. Simultaneously, while sautéing the other items place a cleaned octopus tentacle on a hot grill. Char the octopus on all sides then slice on a bias and place on top of sautéed veggies. Finish with black garlic vinaigrette and enjoy!

By Chef William Middleton
Ocean’s 234 • oceans234.com