Octopus with Tomato Jam, Chorizo with Artichoke Hearts

Prepare time: 30 min
Cook: 1 hr
Ready in: 1 hr 30 min

Recipe yield 4

Ingredients

  • Octopus 600 g
  • Vinegar 1 tbsp, red
  • Onion 1 each
  • Carrot 1 each
  • Celery 100 g
  • Bay 1 leaf each
  • Pepper 4 grains
  • Berry 1 each, juniper
  • Salt 1 tbsp
  • Olive oil 1 tbsp

For the artichoke hearts

  • Artichokes 12 each
  • Lemon juice 1 tbsp
  • Chicken broth 400 ml
  • Rosemary 1 sprig
  • Thyme 1 sprig
  • Garlic 1 clove
  • Bay 1 leaf each
  • Salt coarse, sea

For the vinaigrette with capers

  • Artichokes cooked down broth
  • Olive oil 3 tbsp
  • Capers 1 tbsp, minced
  • Salt
  • Pepper

For the tomato and chorizo jam

  • Sun-dried tomatoes 100 g
  • Tomatoes 500 g
  • Tomato juice 200 ml
  • Chorizo 100 g
  • Olive oil 1 tbsp
  • Acacia honey 1 tbsp
  • Tabasco sauce
  • Salt
  • Pepper
  • Rosemary
  • Thyme

Extras

  • Green beans 200 g
  • Capers 1 tbsp
  • Wild greens
  • Olive oil 60 ml, Spanish
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4

Preparation

Cut the head off the octopus and wash the tentacles well. Put it in a pot of cold water, cover and boil slowly for 1 hour (take the lid off when the water boils). Wash vegetables and chop coarsely, leaving the peel on; add to the octopus. Add vinegar, sea salt and spices; cook over a slow fire for another 2 hours. Check the octopus with a toothpick. Leave it to cool in the broth, cut the tentacles in half and marinade them in the olive oil and herbs. Grill slowly on both sides.

Clean the artichokes. Bring all the remaining ingredients to a boil, add salt to taste, and boil the artichokes until “al dente”. Heat the cooked-down broth gently, add olive oil and flavour with remaining ingredients. Peel tomatoes, cut into quarters, remove seeds and mince.

Sauté a shallot gently in the olive oil, add the minced peeled tomatoes and Chorizo sausage and thin with tomato juice. Add herbs, sun-dried tomatoes and acacia honey and blend well. Taste for salt.

To serve:

Warm the artichokes and green beans in the vinaigrette with capers. Arrange the tomato jam on the plate. Place artichokes and green beans over it. Place the octopus and the wild greens in the centre of the dish. Drizzle with olive oil and sprinkle with fried capers.