Grilled Octopus and Chorizo Salad

RECIPESPLUS
11Ingredients
40Minutes
100Calories

Ingredients

US|METRIC
  • 2 pounds baby octopus (cleaned)
  • 1 cup red wine
  • 2 tablespoons balsamic vinegar (plus extra, to serve)
  • 1/4 cup sweet chili sauce
  • 1/4 cup tomato sauce
  • 1 tablespoon olive oil
  • 2 chorizo sausages (sliced diagonally)
  • 1 red onion (large, sliced into wedges)
  • 3 cups arugula
  • 1 pint cherry tomatoes
  • lemon wedges (to serve)
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    Directions

    1. In a large saucepan, combine octopus, wine and vinegar. Bring to a boil on high. Reduce heat to low and simmer gently 15 minutes. Drain well. Transfer to a medium bowl with sauces. Toss well to coat.
    2. Preheat a grill or grill plate on high. Brush with oil.
    3. Grill chorizo slices and onion 4-5 minutes, turning once, until golden. Transfer to a large bowl.
    4. Drain octopus from sauces and grill 2-3 minutes, turning once, to heat through.
    5. Add to bowl with chorizo and onion. Toss arugula and tomatoes through. Drizzle with extra balsamic to serve. Accompany with lemon wedges and, if liked, crusty bread.
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    NutritionView More

    100Calories
    Sodium9% DV210mg
    Fat4% DV2.5g
    Protein4% DV2g
    Carbs4% DV12g
    Fiber12% DV3g
    Calories100Calories from Fat25
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol0mg0%
    Sodium210mg9%
    Potassium350mg10%
    Protein2g4%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber3g12%
    Sugars6g12%
    Vitamin A15%
    Vitamin C40%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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