Spanish Octopus with Kale Pesto
- nathan
- appetizers
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- Serves: 4 Servings
- Prep Time: 10 mins
- Cooking: 1hr15 mins
- Total Time: 1 hr 25 mins
Great for large parties, serve with Albariño if you want a white or Tempranillo if you want a red. A bit of spice with the nice addition of octopus, heartiness of potatoes, and the brightness of the pesto and greens makes for a great appetizer which can go a long way even with small portions sizes.
Ingredients
Directions
Pre-heat the oven to 425 and liberally salt your potatoes and toss in olive oil. Bake at 425 for 35 minutes or until crispy and browning. Set aside and keep warm. For instructions on braising octopus, you can find more here: Octopus Salad.
Pre-heat your grill to 650F or its highest setting, and let get to temperature. Brush your octopus with Olive oil liberally on both sides and have your chorizo sausages ready as well on the same plate. Place the octopus and chorizo on the pre-heated grill cooking the Chorizo through and charring the octopus.
Once finished, diced the octopus and chorizo up and add into a skillet with oil & the potatoes to warm. Stir to combine until warm and the olive oil fragrant. Remove from heat and toss in the pesto. Plate & finish with micro cilantro.
