Octopus with Chorizo Avocado Relish & Piquillo Purée


Octopus with Chorizo Avocado Relish & Piquillo Purée

Recipe type: Yield: 4 Prep time: Cook time: Total time:

Octopus with Chorizo Avocado Relish & Piquillo Purée is a seasonal dish by Chef John Tesar.


Piquillo Purée

11      Piquillo pepper – medium, drained

1 T     Rice wine vinegar – seasoned

1/4 C Extra virgin olive oil

1/8 t  Kosher salt

1/8 t  White pepper – freshly ground

1 t      Xanthan gum


Avocado Relish

1       Hass avocado – pitted, peeled, and diced

2       Piquillo pepper – drained, patted dry and diced

4       Black Garlic clove – peeled and diced

1/4 t Kosher salt

1/4 t Black pepper – freshly ground

2 T     Extra virgin olive oil

2 t      Lemon juice – fresh

4        Basil leaf – sliced into thin ribbons



8 oz Spanish chorizo – skin removed

2 t    Extra virgin olive oil



8         Octopus tentacle – chilled

1 T      Extra virgin olive oil

           Black pepper – freshly ground, to taste

            Kosher salt – to taste

25- 30 Celery heart leaf – for garnish

            Maldon sea salt – for garnish

            Extra virgin olive oil – for garnish


  1. Piquillo Purée
  2. Place the peppers in the jar of a blender.
  3. Add the extra virgin olive oil, salt, and white pepper and put the lid on the blender.
  4. Blend until smooth.
  5. Add the xanthan gum, replace the lid, and turn the blender on low, gradually increasing speed to high, until the mixture is emulsified.
  6. Set aside.
  8. Avocado Relish
  9. In a nonreactive bowl, combine the avocado, piquillo peppers and garlic.
  10. Stir to combine and set aside.
  12. Chorizo
  13. Cut the sausage lengthwise down the middle.
  14. Cut the sausage into thin strips.
  15. Add the olive oil to a skillet over low heat.
  16. Add the chorizo and heat until the chorizo is warmed through and the sausage and oil turn orange.
  17. Set aside and keep warm.
  19. Octopus
  20. Heat a cast-iron skillet over high heat.
  21. Season the octopus with salt and pepper.
  22. Add the olive oil and when it is hot, add the octopus and cook for 1 1/2 – 2 minutes on each side.
  23. Lift each tentacle once to make sure its coated in oil, and then don’t disturb them again until it’s time to flip them.
  24. You want a nice char on the exterior.
  26. To Serve
  27. On each serving plate, spread a tablespoon of the piquillo purée.
  28. Arrange two tentacles per serving atop the purée, and scatter 3-4 strips of chorizo around the tentacles.
  29. Make 3 heaping 1-teaspoon piles of avocado relish on each plate.
  30. Garnish the relish and tentacles with celery leaves, a sprinkle of maldon sea salt, and a drizzle of extra virgin olive oil.
  31. Serve and enjoy.

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