Charcoal-Grilled Octopus with Romesco Sauce

Bring the taste of the sea to your table with charcoal-grilled octopus, served with a smoky Romesco sauce. This dish highlights the beauty of simple, high-quality ingredients, featuring tender octopus and a rich, roasted pepper and almond sauce.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

2 lbs octopus, cleaned and tenderized

1/4 cup olive oil

2 tsp sea salt

1 tsp black pepper

1 lemon, cut into wedges

For the Romesco Sauce:

2 large red bell peppers

1/2 cup blanched almonds

2 cloves garlic

1/4 cup tomato paste

2 tbsp red wine vinegar

1 tsp smoked paprika

1/4 cup extra virgin olive oil

Salt and pepper to taste

Instructions

1. Preheat a charcoal grill to medium-high heat.

2. Rub the octopus with olive oil, sea salt, and black pepper.

3. Grill the octopus directly over the coals for about 4-5 minutes per side, until charred and tender.

4. Remove from grill and let rest for a few minutes.

5. Meanwhile, prepare the Romesco sauce: Roast the red peppers over open flame or under a broiler until charred, then peel and seed them.

6. In a food processor, combine roasted peppers, almonds, garlic, tomato paste, red wine vinegar, and smoked paprika; process until smooth.

7. Slowly add the olive oil while processing until the sauce is well combined; season with salt and pepper to taste.

8. Slice the grilled octopus and serve with Romesco sauce and lemon wedges.

Storage

Store leftover octopus in an airtight container in the refrigerator for up to 2 days. Store Romesco sauce separately.

Reheating

To reheat, place the octopus on a grill or in a hot pan for a few minutes until warmed through. Do not microwave, as it may alter the texture.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.