Grilled Octopus And Chorizo Salad - cooking recipe

Ingredients

2 lbs baby octopus, cleaned
1 cup red wine
2 tbsp balsamic vinegar, plus extra, to serve
1/4 cup sweet chili sauce
1/4 cup tomato sauce
1 tbsp olive oil
2 None chorizo sausages, sliced diagonally
1 None large red onion, sliced into wedges
3 cups arugula
1 pint cherry tomatoes
None None lemon wedges, to serve

Preparation

In a large saucepan, combine octopus, wine and vinegar. Bring to a boil on high. Reduce heat to low and simmer gently 15 minutes. Drain well. Transfer to a medium bowl with sauces. Toss well to coat.
Preheat a grill or grill plate on high. Brush with oil.
Grill chorizo slices and onion 4-5 minutes, turning once, until golden. Transfer to a large bowl.
Drain octopus from sauces and grill 2-3 minutes, turning once, to heat through.
Add to bowl with chorizo and onion. Toss arugula and tomatoes through. Drizzle with extra balsamic to serve. Accompany with lemon wedges and, if liked, crusty bread.