Grilled Octopus with Romesco Sauce

Grilled octopus is a dish that originated in the Mediterranean region, where seafood is a staple of the local cuisine. The combination of tender, char-grilled octopus and rich, nutty romesco sauce is a match made in heaven. This recipe is perfect for seafood lovers and those looking to try something new and exciting. To make this dish, you will need a few simple ingredients, including fresh octopus, red bell peppers, garlic, and almonds.

## Ingredients

The following ingredients are needed to make grilled octopus with romesco sauce:

• 1 large octopus, cleaned and cut into 8 tentacles
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup red bell pepper, diced
• 1/2 cup almonds
• 1/4 cup sherry vinegar
• 1/4 cup water
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

## Step-by-Step Preparation Instructions

To prepare the grilled octopus with romesco sauce, follow these steps:

1. Preheat your grill to medium-high heat. Rinse the octopus under cold water and pat it dry with paper towels.
2. In a large bowl, whisk together olive oil, garlic, salt, and pepper. Add the octopus tentacles and toss to coat. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Remove the octopus from the marinade and grill for 2-3 minutes per side, or until it’s charred and cooked through. Transfer the octopus to a plate and cover it with foil to keep warm.
4. Meanwhile, make the romesco sauce. In a food processor, combine red bell pepper, almonds, garlic, sherry vinegar, water, smoked paprika, salt, and pepper. Process until smooth.
5. With the processor running, slowly pour in the olive oil through the top. Process until the sauce is emulsified and creamy.
6. To serve, slice the grilled octopus into bite-sized pieces and serve with the romesco sauce spooned over the top. Garnish with chopped parsley, if desired.

## Basics & Tips for Beginners

If you’re new to cooking octopus, here are a few tips to keep in mind:

• Make sure to cook the octopus until it’s tender and charred, but not overcooked. Overcooking can make the octopus tough and rubbery.
• Use a meat thermometer to ensure the octopus is cooked to a safe internal temperature of at least 145°F (63°C).
• Don’t be afraid to experiment with different seasonings and marinades to find the flavor combination you like best.

## Nutrition Facts / Summary

Grilled octopus with romesco sauce is a nutrient-rich dish that’s high in protein, low in fat, and rich in vitamins and minerals. One serving of this dish (assuming 4 servings) contains:

• Calories: 320 per serving
• Protein: 35g
• Fat: 12g
• Saturated fat: 2g
• Cholesterol: 60mg
• Sodium: 350mg
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 2g

## Pro Tips & Substitutions

Here are a few pro tips and substitutions to enhance your grilled octopus with romesco sauce:

• Use a cast-iron skillet or grill pan to achieve a crispy, charred crust on the octopus.
• Substitute the red bell pepper with a yellow or orange bell pepper for a different flavor and texture.
• Add a squeeze of fresh lemon juice to the romesco sauce for a burst of brightness and acidity.

## Serving & Presentation Ideas

Here are a few ideas for serving and presenting your grilled octopus with romesco sauce:

• Serve the octopus