Spanish Octopus Recipe
Charred spanish octopus, romesco sauce, olive tapenade, pickled watermelon radish, cucumber, & roasted peppers
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Ingredients
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Octopus
Romesco Sauce
Olive Tapenade
Pickled Watermelon Radish
Cucumber and Roasted Peppers
Method
Preparing the Octopus
- 1
Boil the Octopus
In a large pot, bring 2 liters of water to a boil. Add 2 tablespoons of sea salt. Carefully add the octopus to the boiling water. Boil for about 30-40 minutes until tender.
- 2
Making Romesco Sauce
- 3
Roast the Peppers
Preheat your oven to 200°C (400°F). Place the red bell peppers on a baking sheet and roast for about 25-30 minutes until the skin is blistered. Remove from the oven and let cool, then peel the skin off and remove seeds.
- 4
Blend the Sauce
In a blender, combine the roasted red peppers, toasted almonds, garlic cloves, tomato paste, sherry vinegar, olive oil, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
Making Olive Tapenade
- 5
Blend the Tapenade
In a food processor, combine the black olives, capers, garlic clove, olive oil, and lemon juice. Pulse until you have a chunky paste. Adjust seasoning to taste.
Pickling the Watermelon Radish
- 6
Prepare the Pickling Liquid
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar dissolves, then remove from heat.
- 7
Pickle the Radish
Place the sliced watermelon radish in a jar and pour the pickling liquid over it. Allow it to sit for at least 30 minutes, or refrigerate for up to 2 hours for a stronger flavor.
Preparing the Cucumber and Roasted Peppers
- 8
Slice the Vegetables
Slice the cucumber and prepare the roasted red peppers if not already done. Set aside for plating.