Grilled Octopus and Chorizo Skewers with Pomegranate Salsa

Grilled Octopus and Chorizo Skewers with Pomegranate Salsa
Grilled Octopus and Chorizo Skewers with Pomegranate Salsa

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Prep time

20m

Total time

30m

Yields

8

Servings

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La Cocina Goya

Cook up a festive appetizer for your next party with these Grilled Octopus and Chorizo Skewers with Pomegranate Salsa! GOYA® Octopus, which boast a tender texture and a fresh-seafood taste pairs perfectly with Spanish-style GOYA® Chorizo. The skewers are quickly grilled then topped with a bright, fresh pomegranate salsa that features sweet, ruby-red pomegranates, crunchy cucumbers and fresh cilantro. These skewers look and taste so impressive that no one will know they only took you 30 minutes to whip up!

 

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  • Ingredients
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Ingredients

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For the Skewers

½ cup

Extra Virgin Olive Oil
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Winner of the ChefsBest® Excellence Award for overall quality.*

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Salt and pepper, to taste

2 pkgs. (4 oz. each)

GOYA® Octopus in Olive Oil, drained and rinsed

3

chorizo links from 1 pkg. (7 oz.) GOYA® Chorizo, cut into ½” rounds

 

For the Salsa:

1

pomegranate (about 1 cup)

1

medium cucumber, finely chopped (about ½ cup)

2 tbsp.

finely chopped red onion

½

small jalapeño, seeded and finely chopped

1 tsp.

finely chopped fresh cilantro

1 tbsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

View Product Details

Salt and pepper, to taste

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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Step 1

In medium bowl, stir together olive oil, lemon juice, garlic, oregano and crushed red pepper. Season to taste with salt and pepper. Stir octopus into marinade; let sit at about 15 minutes.

Step 2

Alternately thread octopus and chorizo onto 8 pre-soaked wooded skewers, allowing marinade to drip down onto chorizo; set aside.

Step 3

In medium bowl, stir together pomegranate, cucumber, red onion, jalapeño and cilantro until well combined. Stir in olive oil and lemon juice. Season to taste with salt and pepper; set aside.

Step 4

Heat grill or grill pan over medium-high heat. Place skewers on hot, greased grill grates. Cook, flipping once, until chorizo and octopus are heated through and develop golden-brown grill marks, about 5 minutes. Transfer skewers to serving platter; top with reserved pomegranate salsa. Serve.

Recipe Tags

Appetizers & Snacks Movie Night BBQ & Grilling Under 40

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