Baby octopus with Chorizo

Baby octopus with Chorizo

This really is one of the easiest things to prep and cook. But it lands on the plate vibrant in colour, and intense in flavour. Try not to blink as this will be going bloody fast believe me. Here comes my Baby octopus with Chorizo.

Enough for 3 or so;

• 1 packet of whole baby squid;
• 10-15 thin slices of chorizo;
• 4 finely chopped garlic cloves;
• 1 teaspoon of smoked paprika; and
• Some sliced green tops of Spring Onions.

Pop some Olive oil in a wok, and get to smoking point. Then simply add in all the above and stir fry until those little squid legs curl up. That should take about 5-10 minutes tops. You are done.  You have just made Baby octopus with Chorizo. I mean come on he easy is this recipe? The oil should go reddish black with the squid ink, and from the chorizo and paprika. Smells and looks amazing.

Serve up in a bowl and garnish with some finely sliced Spring Onion tops as you can see in the picture and there you have it my Baby octopus with Chorizo. Oh yeah baby! I told you not to blink. This is so so fast, but so so affective. Mary and Ollie raved about this one, and hopefully so will you all do too – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.