Potato-Chorizo-Octopus Skewers
- Level: Easy
- Yield: 6 servings
- Total: 25 min
- Active: 25 min
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
Directions
- 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.