Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Crispy Potatoes
For the Romesco Sauce
For the Octopus
Method
For the Crispy Potatoes
- 1
Prepare the Potatoes
Wash the baby potatoes thoroughly and cut them in half.
- 2
- 3
Crisp the Potatoes
In a large skillet, heat the olive oil over medium-high heat. Add the boiled potatoes, cut side down, and cook until they are golden brown and crispy, about 5-7 minutes.
- 4
Season the Potatoes
Sprinkle with salt and chopped parsley before serving.
For the Romesco Sauce
- 5
Prepare the Ingredients
Gather all ingredients. If not already roasted, roast the red bell peppers and tomato in the oven until charred, then allow to cool.
- 6
Blend the Romesco Sauce
In a blender or food processor, combine the roasted red bell peppers, roasted tomato, toasted almonds, minced garlic, olive oil, red wine vinegar, smoked paprika, and salt. Blend until smooth, adjusting the seasoning to taste.
For the Octopus
- 7
Prepare the Octopus
Rinse the cleaned octopus under cold water and pat dry with paper towels.
- 8
Cook the Octopus
In a large pot, bring salted water to a boil. Add the octopus and simmer gently for about 45-60 minutes until tender. Remove and let cool slightly.
- 9
- 10
Serve
Arrange the grilled octopus on a plate, serve with crispy potatoes and a generous dollop of romesco sauce.