Warm Octopus and Roasted Potato Salad with Smoky Paprika Vinaigrette
- Total time
- 40 min
Ingredients
- 1 pound russet potatoes, cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 3 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon smoky paprika, hot or sweet
- 1/3 to 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 2 tablespoons grapeseed oil
- 4-ounces Spanish chorizo, cut into half moons
- 1 pound cooked octopus pieces
- Salt and pepper to taste
- 1/4 cup sliced almonds, toasted
- 2 tablespoons fresh parsley, rough chopped
Steps
- 1
Preheat the oven to 425°.
- 2
On a sheet tray, toss the potatoes with the olive oil, and season with salt and pepper to taste. Roast until they are golden brown and crisp, 35 to 40 minutes. Remove from the oven and place in a serving bowl.
- 3
While the potatoes are roasting, prepare the vinaigrette. In a medium-size bowl, whisk together the sherry vinegar, Dijon mustard and smoky paprika.
- 4
While whisking rapidly, drizzle in the olive oil. Season with salt and pepper to taste.
- 5
Heat a nonstick sauté pan over medium heat, and add the oil. Sauté the chorizo until golden brown and crisp, and then add the octopus, tossing occasionally, until caramelized around the edges. Season with salt and pepper to taste.
- 6
Transfer the octopus and chorizo to the bowl with the potatoes, and dress with just enough of the vinaigrette to coat.
- 7
Top with the almonds and parsley, and serve.
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