Grilled Octopus Recipe

Prepare the Octopus

In a large pot, bring water to a boil. Add the cleaned octopus and simmer for about 45 minutes until tender. Remove from water and let cool.

Marinate the Octopus

Once cooled, cut the octopus into tentacles. In a bowl, combine olive oil, minced garlic, paprika, salt, and black pepper. Add the octopus and marinate for at least 30 minutes.

Char the Peppers

While the octopus marinates, grill the whole red bell peppers over high heat until charred on all sides. Place in a bowl, cover, and let steam for 10 minutes. Once cooled, peel off the skin, remove the seeds, and slice.

Make the Romesco Sauce

In a food processor, combine toasted almonds, roasted tomato, sherry vinegar, smoked paprika, cayenne pepper, and a pinch of salt. Blend until smooth. Adjust seasoning to taste.

Grill the Octopus

Preheat a grill or grill pan over medium-high heat. Grill the marinated octopus for about 2-3 minutes per side or until grill marks appear and it is heated through.

Serve

Arrange the grilled octopus on a plate, serve with charred peppers and drizzle with romesco sauce. Garnish with fresh parsley.