Grilled octopus is charred, yet remains tender and flavorful. Adding Harissa sauce with a kick of jalapeño and herbs along with chorizo creates a tasty variation of this specialty seafood.

Ingredients

• 8 oz Prime Fish Spanish octopus tentacles, thawed
• 1 link fresh Spanish chorizo
• 1 fennel bulb, quartered
• 1 pint grape tomatoes, halved
• 8 medium-sized fingerling potatoes, halved
• ½ cup whole pitted kalamata olives

Green Harissa sauce

• 1 tsp ground cumin
• 1 cup cilantro, chopped
• ¼ bunch parsley, chopped
• 1 jalapeño pepper, chopped
• 1 shallot, chopped
• 1 clove garlic, minced
• 1 lemon, juice and zest
• ½ cup olive oil
• salt and pepper, to taste

Preparation

1. Pre-heat the oven to 350° F.
2. While the oven is heating, prepare the green harissa sauce. Add all the green harissa ingredients to a stand blender. Blend until combined. Set aside.
3. Brush the potatoes and fennel with olive oil and place on a baking pan. Roast in the oven until just tender. Remove from the oven and keep warm.
4. Add the chorizo link to a skillet on medium-high heat, turning occasionally.
5. Add the octopus to the skillet and sauté until browned on each side. If desired the skin may be removed from tentacles before browning.