Grilled Octopus and Chorizo Skewers with Pomegranate Salsa

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<p>Cook up a festive appetizer for your next party with these <em>Grilled Octopus and Chorizo Skewers with Pomegranate Salsa</em>! GOYA® <a title="Octopus in Olive Oil" href="https://goya.com/en/products/seafood-and-meat/other-canned-seafood#octopus-in-olive-oil" data-id="4987">Octopus</a>, which boast a tender texture and a fresh-seafood taste pairs perfectly with Spanish-style GOYA® <a title="Chorizos" href="https://goya.com/en/products/dairy-deli/chorizo-salami#chorizo" data-id="5467">Chorizo</a>. 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!</p>

Total Time

30m

Prep Time:20m

Yields:8 Servings

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Ingredients

For the Skewers

<p><span>Salt and pepper, to taste</span></p>

2 pkgs.

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

<p><span>pomegranate (about 1 cup)</span></p>

1

<p><span>medium cucumber, finely chopped (about ½ cup)</span></p>

2 tbsp.

<p><span>finely chopped red onion</span></p>

½

<p><span>small jalapeño, seeded and finely chopped</span></p>

1 tsp.

<p><span>finely chopped fresh cilantro</span></p>

<p><span>Salt and pepper, to taste</span></p>

Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

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

Step 3

<p>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.</p>

Step 4

<p>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.</p>

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