Octopus and chorizo kebabs

Octopus and chorizo kebabs

By
From
The Beef Club
Serves
4
Prep
15 mins
Cooking time
5 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
2 teaspoons puree of aji panca, alternatively use Espelette pepper paste
or 1 Spoonful harissa, mixed with 1 spoonful of tomato purée
2 tablespoons sweet soy sauce
a good pinch cumin seeds
a small pinch salt
120g chorizo
4 tentacles of an octopus
2 tablespoons olive oil

Method

  1. Heat the grill or barbecue.
  2. Mix the chilli purée, sweet soy sauce, cumin and salt. Finely slice the chorizo.
  3. Cut the tentacles into approximately 2 cm pieces.
  4. Thread the skewers alternately with pieces of octopus and chorizo.
  5. Lightly brush the kebabs with olive oil and grill for about 5 minutes, turning several times and glazing with the chilli mixture while they are the cooking.
  6. Serve on their own or with a small salad of crudités and a few parsley leaves.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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