Description
Grilled octopus served with a flavorful romesco sauce.
Ingredients
Scale
- 1 kg octopus
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup roasted red peppers
- 1/2 cup almonds
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1/4 cup parsley
Instructions
- Clean the octopus and remove the beak and ink sac.
- Boil the octopus in salted water for about 45 minutes until tender.
- Remove the octopus and let it cool.
- In a blender, combine roasted red peppers, almonds, garlic, red wine vinegar, smoked paprika, and parsley.
- Blend until smooth to make the romesco sauce.
- Heat the grill to medium-high.
- Brush the octopus with olive oil, salt, and black pepper.
- Grill the octopus for about 3-4 minutes on each side until charred.
- Serve with romesco sauce on the side.
Notes
- Ensure the octopus is tender before grilling.
- Adjust the spice level of the romesco sauce to your taste.
- Serve with crusty bread for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Grilled Octopus, Romesco Sauce, Seafood, Mediterranean