Warm Cape Octopus, Chorizo and Chilli Salad

This warm Cape Octopus, Chorizo and Chilli salad is an alternative to the usual cold squid or pickled octopus salads one can sometimes find. Using delicious Cape Town Octopus, I created this light, healthy lunch which is a real treat for when you are craving something different.

Ingredients

Tentacles of one fresh octopus
50g Sliced chorizo
2 red chillies
2 large baby marrow
½ red onion
5 or 6 baby tomatoes
4 sprigs chopped dill
4 sprigs Italian parsley chopped
One handful of sugar snap peas
10 mint leaves chopped
1 tbsp white wine vinegar
½ tsp sugar
One lemon
Salt and pepper to taste
Olive oil
Butter

Method

Boil the octopus until tender (about an hour) and then remove the purple skin covering the tentacles being careful to maintain the ‘suction’ cups. Cool and reserve for later.
Slice the baby marrow and red onion and place into a pan over medium heat with some butter to soften. Season with salt and pepper. Slice the tomatoes in half and place under the grill to blister and soften. Combine the vinegar, herbs, sliced sugar snap peas, sugar and some salt to create a quick dressing. Slice the chillies down the middle and remove the seeds before slicing and adding to the dressing. Check the dressing for acidity and if it’s too acidic, add some olive oil or a touch more sugar to balance the flavour.
In a medium pan over medium to high heat, place the chorizo and allow to release some fat. Add the octopus and some olive oil and heat through. Remove from the heat and add the octopus to the herb dressing with the peas. Squeeze the lemon over the mixture and toss to coat everything well.
Place the baby marrow and onion on the plate with the octopus and tomatoes to create a colourful salad. Garnish with more fresh herbs and coriander pesto if desired.Warm Cape Octopus, Chorizo and Chilli Salad Warm Cape Octopus, Chorizo and Chilli Salad Warm Cape Octopus, Chorizo and Chilli SaladWarm Cape Octopus, Chorizo and Chilli Salad

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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