Octopus, Chorizo Sausage and Oregano with Orange, Nasturtium and Herb Salad

Tenderized octopus and crispy chorizo served alongside a vibrant citrus salad featuring fresh herbs, olives, and edible flowers.

Healthy Seafood Chorizo Salad Octopus

Estimated Nutrition

Calories

635.2

kcal / serving

2540.8 kcal total

Carbs

10.7g

per serving

42.8 g total

Fat

29.6g

per serving

118.4 g total

Protein

83.2g

per serving

332.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Vinegar

Added to boiling water

Fruits

piece

Orange

Segments only

0.5

piece

Lemon

Juice only

Meat

200

Cooking Chorizo Sausage

Cubed

NutsSeeds

Sea Salt Flakes

For boiling water

handful

Oregano

Fresh leaves

handful

Mint

Leaves only

handful

Oregano

Fresh leaves for salad

handful

Parsley

Leaves only

tsp

Sesame Seed

OilsFats

Olive Oil

Other

handful

Nasturtium Flowers

Or orange pansies

Seafood

1.75

Octopus

Beaten with mallet, skin removed, head and beak removed

Vegetables

piece

Spring Onion

Sliced

piece

Kalamata Olives

Stones in

Method

Garnish with flowers, olive oil, lemon juice, sesame seeds, and seasoning.

Mix orange segments, herbs, olives, and spring onions together for the salad.

Add spring onions and oregano to the pan and cook for two minutes before setting aside.

Serve the octopus and chorizo together with the herb salad.

Tenderize octopus tentacles with a mallet and remove the skin.

Bring a large saucepan of water to the boil.

Cut tentacles into small chunks and fry with chorizo in a hot pan until crisp.

Dunk the octopus in salted boiling water three times, add vinegar, and simmer for one hour.

Prepare the octopus by removing the head and the beak from the tentacles.