Recipe by Julia Heffelfinger

Serves 2

Ingredients

• 3 ounces dry chorizo, sliced ¼-inch thick
• 2 fresh oregano sprigs, plus torn fresh oregano leaves for garnish
• One 3-inch strip fresh orange peel, plus freshly grated orange zest for garnish
• One tin Island Creek Oysters Octopus in Olive Oil
• ½ cup pitted Castelvetrano olives
• Sherry vinegar
• Crusty bread, for serving

Process

1. In a dry medium skillet, arrange the chorizo in a single layer and cook undisturbed over moderate heat until the chorizo is sizzling and beginning to brown, 2 to 3 minutes. Stir and cook for 1 minute more. Transfer to a medium bowl.

2. Add the oregano and orange peel and cook over moderately-high heat until fragrant, about 1 minute. Transfer to the bowl with the chorizo. 

3. Add the octopus and the olive oil in the tin to the skillet (careful—it will splatter a bit) and cook over moderately-high heat, stirring occasionally, until the octopus is warmed through and beginning to brown in spots, 2 to 3 minutes.

4. Add the olives, chorizo, oregano, and orange peel and cook, stirring occasionally, until everything is heated through, about 1 minute more.

5. Add a splash of sherry vinegar and scrape into a serving bowl.

6. Garnish with some freshly grated orange zest and fresh oregano leaves and serve right away with cocktail picks and crusty bread for soaking up the olive oil. Alternatively, you can serve right from the skillet!