![ff_Grilled-Baby-Octopus_300](/content/usfoods-dce/en/great-food/recipes/grilled-baby-octopus/_jcr_content/recipe-header/image.img.jpg/1503857891942.jpg)
Entrées
Grilled Baby Octopus
Ingredients
- 2 pounds baby octopus, cut into pieces
- 1 lemon, zested
- 1 jalapeno, chopped
- 1 bunch cilantro
- 2 roma tomatoes, chopped
- 2 tablespoons paprika
- 1 tablespoon oregano
- 3 bay leaves
- Olive oil, as needed
- 2 tablespoons agave nectar
- 2 tablespoons lime juice
Preparation
Combine octopus, lemon zest, jalapeno, cilantro, tomatoes, paprika, oregano and bay leaves into a braising pot and add enough water to reach 1-inch above the ingredients. Braise octopus for 1 ½ hours until tender. Strain and reserve liquid. Toss octopus in 1 tablespoon of oil and then grill over live embers until charred; set aside.
Heat a pan with olive oil and cook chorizo.. Add reserved braising liquid. Season with agave nectar and lime. Add grilled octopus. Plate with sauce and garnish with cilantro.
Recipe by Chef-owner Mike Randolph
Publico, St. Louis