MASSIMO'S OCTOPUS WITH CHILLI CHORIZO AND PANCETTA

INGREDIENTS
1 pack x Salumi Australia Chilli Chorizo 200g, thickly sliced
500g large octopus
150g Salumi Australia Pancetta Affumicata, thinly sliced
2 bay leaves
2 cloves of garlic, smashed
3 stalks of parsley
½ small onion, roughly chopped
Lettuce for serving
Skewers

METHOD

1. Clean the octopus, removing beak, eyes, stomach.
2. Place the octopus, bay leaves, garlic, parsley and onion in a pot and fill with water until covered.
3. Bring to the boil and immediately turn off and allow to cool in the water.
4. When cool, depending on how large the octopus are, cut in portions for skewering.
5. Skewer alternatively the thickly sliced chorizo and octopus.
6. Wrap the thinly sliced pancetta around the outside of the skewers.
7. I like to cook mine over fire on a wire rack until pancetta is golden. They can also be cooked over a very hot pan until golden if you prefer.
8. Serve on your favourite fresh lettuce.