Octopus is delicious, but usually confined to restaurant menus because it’s time consuming to prepare. Tinned octopus removes the prep time, so you can use the tasty, tender meat straight from the can for this quick appetizer. The sherry vinegar reduction would also be great on sliced tomatoes, grilled vegetables or to drizzle on a roast chicken.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup sherry vinegar
- 1 tablespoon honey
- 1 bay leaf
- Kosher salt
- Baby potatoes
- Spanish chorizo, sliced
- Tinned octopus packed in olive oil, drained
Instructions
- Cook the sherry vinegar, honey, bay leaf and a pinch of salt in a small saucepan and reduce until syrupy, 5 to 7 minutes. In a pot of boiling water, cook the baby potatoes until tender, 12 to 15 minutes; drain, then toss with olive oil and salt. Warm the chorizo in a small skillet until crisp.
- Thread the chorizo and potatoes onto skewers, alternating with the octopus. Arrange on a serving platter, then drizzle with the vinegar reduction.