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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!
Ingredients
For the Skewers
2 tbsp.
GOYA® Lemon Juice
1 tsp.
GOYA® Minced Garlic
½ tsp.
GOYA® Whole Oregano Leaf
½ tsp.
GOYA® Crushed Red Peppers
Salt and pepper, to taste
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
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 tsp.
GOYA® Lemon Juice
Salt and pepper, to taste
Directions
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.
New from Goya
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