Ingredients

• 200 g octopus
• 100 g chorizo
• salad mix (e.g. with arugula)
• 1 cup cherry tomatoes
• 2 pickled chili peppers (or 1/2 fresh)
• 1/4 sweet onion
• 2 pinches ground smoked paprika

Vinaigrette

• 2 tablespoons maple syrup (or 1 and 1/2 tablespoons honey)
• 3 tablespoons extra virgin olive oil
• 4 tablespoons lemon juice

Preparation

1. Cook the octopus according to this recipe, measure out the amount needed.
2. Cut the chorizo sausage into slices and fry in a pan until browned.
3. On plates arrange the salad mix, add chopped cherry tomatoes, pepper and onion. Arrange the octopus pieces and chorizo slices.
4. Mix the vinaigrette ingredients and drizzle over the salad. Season with a pinch of salt and ground smoked paprika.