Name: Grilled Octopus with Romesco
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 lbs Fresh octopus, cleaned; 0.5 cup Extra virgin olive oil; 2 whole Roasted red peppers; 0.5 cup Toasted slivered almonds; 4 cloves Garlic cloves; 2 tbsp Sherry vinegar; 1 tsp Smoked paprika; 1 whole Fresh lemon; 0.25 cup Toasted breadcrumbs

Seafood

Grilled Octopus with Romesco

Experience the ultimate Mediterranean delicacy featuring tender, slow-simmered octopus finished over high heat for a perfect smoky char. Served over a rich, velvety Romesco sauce made from roasted peppers, toasted almonds, and garlic, this dish is a masterpiece of texture and flavor.

Prep

30m

Cook

60m

Serves

Calories

445kcal

Qty	Ingredient
2 lbs 900 g	Fresh octopus, cleaned
0.5 cup 120 ml	Extra virgin olive oil
2 whole 200 g	Roasted red peppers
0.5 cup 60 g	Toasted slivered almonds
4 cloves 12 g	Garlic cloves
2 tbsp 30 ml	Sherry vinegar
1 tsp 2 g	Smoked paprika
1 whole 1 piece	Fresh lemon
0.25 cup 30 g	Toasted breadcrumbs

2 Method

Step 1. In a large pot, place the octopus with a halved lemon, two garlic cloves, and enough water to cover. Bring to a gentle simmer over medium-low heat and cook for 45-60 minutes until a knife slides easily into the thickest part of the tentacle. Drain and let cool to room temperature.

Step 2. While the octopus simmers, prepare the Romesco sauce. In a food processor or blender, combine the roasted red peppers, toasted almonds, remaining garlic, sherry vinegar, smoked paprika, and breadcrumbs. Pulse until combined but still slightly textured.

Step 3. Gradually stream in 1/4 cup of olive oil into the food processor while blending until the sauce reaches a thick, creamy consistency. Season with salt and pepper to taste and set aside.

Step 4. Preheat your grill to high heat (approx 450°F / 230°C). Pat the cooked octopus tentacles dry and toss them with the remaining olive oil, salt, and pepper.

Step 5. Place the octopus tentacles on the hot grill. Sear for 3-4 minutes per side until they develop a deep, dark char and the edges are crispy.

Step 6. To serve, spread a generous layer of Romesco sauce on the bottom of a serving platter. Arrange the grilled octopus on top, garnish with fresh parsley and lemon wedges, and drizzle with a touch more olive oil.

·
Freeze the octopus before cooking; the ice crystals help break down the tough muscle fibers for a more tender result.
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Do not boil the octopus aggressively; a gentle simmer prevents the skin from falling off during the cooking process.
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Make the Romesco sauce a day in advance to allow the flavors to meld and intensify.
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Ensure the octopus is completely dry before grilling to achieve the best possible char.