If you're looking to elevate your summer grilling game, this Charcoal-Grilled Octopus with Romesco Sauce is the dish for you. The unique combination of tender, smoky octopus and the rich, nutty Romesco sauce offers a feast of flavors that will impress any seafood lover.
The star of the show is the octopus. When grilled, it becomes tender with a delightful smokiness. Rubbing it with olive oil, sea salt, and black pepper enhances its natural flavors. The lemon wedges add a zesty finish when served.
The Romesco sauce is a flavor powerhouse. Start with red bell peppers, which provide sweetness and a smoky base when roasted. Blanched almonds add creaminess, while garlic gives a robust kick. The tomato paste contributes depth and richness, balanced by the tangy red wine vinegar. Smoked paprika adds an extra layer of smokiness, and extra virgin olive oil ties it all together into a smooth, savory sauce.
This dish pairs wonderfully with grilled vegetables like asparagus or zucchini. A crisp, chilled white wine, such as Albariño or Sauvignon Blanc, complements the flavors beautifully. For a heartier meal, serve alongside a simple arugula salad with a lemon vinaigrette.
First, get your charcoal grill going to medium-high heat. This heat level is key for getting that perfect char on the octopus. While that's heating up, rub your cleaned and tenderized octopus with olive oil, sea salt, and black pepper. This simple seasoning preps the octopus for the grill, ensuring it’s flavorful and succulent.
Once the grill is ready, place the octopus directly over the coals. Grill it for about 4-5 minutes on each side. You’re looking for a nice char and tenderness, which should happen fairly quickly. After grilling, let the octopus rest for a few minutes before slicing. This resting period helps the juices redistribute, keeping it moist.
While the octopus is resting, start on your Romesco sauce. Roast the red bell peppers over an open flame or under a broiler until the skins are charred. Once cooled slightly, peel and seed them. In a food processor, combine the roasted peppers, almonds, garlic, tomato paste, red wine vinegar, and smoked paprika. Blend until smooth, then slowly add the olive oil while the processor runs. Season with salt and pepper to taste, and your sauce is ready.
To serve, slice the grilled octopus and arrange it on a platter. Add the Romesco sauce on the side or drizzle it over the top. Don’t forget those lemon wedges for squeezing over the octopus, adding a burst of freshness.
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