Roasted Octopus and Chorizo with Fingerling Potatoes
SERVES: 4-6
PREP TIME: 10 minutes
TOTAL TIME: 50 minutes
COURSE: Main
Seafood and sausage are a combination you’ll find in many dishes. Here, roasting the octopus legs and chorizo enhances their flavors, and when combined with a garlicky aioli and earthy paprika you have an entrée that’s unique, savory, and delicious.
Ingredients
- 1 lb. Citarella Cooked Octopus Legs
- 4 pc Citarella Fresh Chorizo
- 1 lb. Fingerling potatoes, cut in half lengthwise
- 3 Tbsp Citarella Olive Oil
- 4 cloves garlic, not peeled
- 1 lemon, juiced
- 1/4 cup aioli
- 1 tsp paprika
- 1 Tbsp fresh chives, minced
- Parsley, for garnish
- Salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Line a large baking sheet with foil or parchment paper. Drizzle some of the oil on the bottom.
- Place octopus, chorizo, and cut potatoes on prepared baking sheet and drizzle with remaining oil. Add garlic cloves and season with salt and pepper. Roast in oven for 20-25 minutes until potatoes are golden brown.
- Meanwhile in a small bowl mix together aioli and paprika; season with salt and pepper and set aside for serving.
- Remove baking sheet from oven and allow to rest for 5 minutes. Peel garlic cloves and place in a medium bowl, mashing with the back of a fork to create a paste. Pour in all the warm pan drippings from baking sheet, mix in lemon juice and chives, check seasoning and adjust to taste.
- Slice chorizo and place along with octopus legs and potatoes on your serving platter. Drizzle warm garlic dressing over everything then garnish with fresh parsley. Serve with paprika aioli and enjoy!
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