Chorizo and Octopus Skewer with Saffron Aioli by Salt Yard Group

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Method

To make the skewers you first need to cook the chorizo in the oven at 180C for about 8 minutes. Wait until it has cooled then cook the single sausage into 3 pieces
Cook the octopus, either by steaming it or boiling it, until it is tender, which usually takes up to an hour
Once cooked, cut into similar sized pieces to the sausage
Once the chorizo and octopus is cooked, put both onto a grilling skewer and cook on the grill for 2 to 3 minutes on each side

Aioli

Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise.
Season with black salt, then stir in the saffron water, lemon juice and vinegar to loosen the aïoli and turn it a golden hue.
Cover the surface and chill until ready to serve.

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