Thursday, May 5, 2011

Ensalada de Pulpo con Chorizo

I am a big fan of octopus. I believe this is a species that is deeply under valued in western cuisine. Obviously Latin American, Mediterranean, and Asian cuisines respect the octopus deeply. It is inexpensive, and far from being endangered in our oceans. Octopus mixed with Spanish style chorizo is a classic combination that really works well. I can imagine this dish, with some crusty bread and a nice class of Cava would make for a lovely lunch at a sidewalk cafe in Spain.
  Here is my riff on this dish.

Ensalada de Pulpo con Chorizo

(makes 4 portions)

1 # baby octopus
1# Spanish Chorizo (not Mexican Chorizo)
1 # Asparagus
1 # Organic spring mix or Arugula
2 shallots
1/2 bunch green onions
1 large carrot (shredded)
1 medium zucchini (shredded)
1/4 cup extra virgin olive oil
1/4 cup sherry vinegar
1 tsp. honey
juice of 1 lemon
1 tsp. red pepper flakes (optional)
Kosher salt & pepper to taste.

technique: Prep. your salad greens and set aside. Shred the carrots and zucchini. Lightly steam the asparagus and cool. Toss carrots, zucchini, and asparagus in a bowl with olive oil, sherry vinegar,  honey, and red pepper flakes (if using), and season with salt and pepper. Set aside to chill.  In a heavy bottom skillet, sweat the fine diced shallots for a few moments in 1 tsp of olive oil, and add chorizo coins. When chorizo is cooked through, add baby octopus. Saute for 3-4 minutes until octopus is just done. Plate the greens, top with the chilled vegetable mixture, and then top with the saute. Scatter a few green onions, and squeeze a 1/4 lemon on top of the salad. There! that's it.

Great combination, super simple dish to knock out in about 20 minutes. Culture yourself, eat well!

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