Wood Grilled Spanish Octopus Recipe
Almond Romesco, Crispy Potato, Broccolini, Roasted Garlic
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Ingredients
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Wood Grilled Spanish Octopus
Almond Romesco
Crispy Potato
Broccolini
Roasted Garlic
Method
Wood Grilled Spanish Octopus
- 1
Prepare the Octopus
Bring a large pot of salted water to a boil. Add the Spanish octopus and cook for about 45-60 minutes, until tender. Remove and let cool.
- 2
Marinate the Octopus
Once cooled, cut the octopus into tentacles. In a bowl, combine olive oil, sea salt, black pepper, smoked paprika, and lemon zest. Add the octopus and marinate for at least 30 minutes.
- 3
Almond Romesco
- 4
Blend the Romesco
In a food processor, add toasted almonds, roasted red peppers, roasted garlic, red wine vinegar, olive oil, sea salt, and black pepper. Blend until smooth. Adjust seasoning to taste.
Crispy Potato
- 5
Prepare the Potatoes
Preheat oven to 425°F (220°C). Boil baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool.
- 6
Crisp the Potatoes
In a bowl, toss the cooled potatoes with olive oil, sea salt, and chopped rosemary. Spread on a baking sheet and roast for 25-30 minutes until crispy and golden.
Broccolini
- 7
Sauté the Broccolini
In a large skillet, heat olive oil over medium heat. Add broccolini and sauté for about 5-7 minutes until tender and slightly crispy. Season with sea salt and black pepper.