Description
A Spanish-inspired dish featuring char-grilled octopus served with a rich and nutty Romesco sauce, perfect for a seafood lover’s delight.
Ingredients
- 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)
Instructions
- Preheat your grill to medium-high heat. Rinse the octopus under cold water and pat it dry with paper towels.
- 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.
- 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.
- 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.
- With the processor running, slowly pour in the olive oil through the top. Process until the sauce is emulsified and creamy.
- 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.
Notes
To achieve tender octopus, make sure to cook it slowly over low heat. For the Romesco sauce, roast the red bell pepper in the oven before peeling and dicing for added depth of flavor. Adjust the amount of smoked paprika to your taste, and consider adding a squeeze of fresh lemon juice to the sauce for brightness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 156
- Sugar: 3
- Sodium: 235
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 2
- Cholesterol: 3