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.
Main Ingredients
Seasoning and Garnish
Method
Preparation of Ingredients
- 1
Prepare the Octopus
In a large pot, bring water to a boil. Add the octopus and cook for about 45 minutes to 1 hour until tender. Remove from water and let cool. Once cooled, cut the tentacles into bite-sized pieces.
- 2
- 3
Prepare the Romesco Sauce
If using store-bought romesco, skip this step. Otherwise, blend roasted red peppers, almonds, garlic, olive oil, vinegar, and spices until smooth.
Cooking
- 4
Sauté Octopus
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Then, add the cut octopus and paprika, cooking for about 5 minutes until slightly crispy.
- 5
Combine Ingredients
Pour in the white wine and stir to combine. Allow the mixture to simmer for 5 minutes until the alcohol evaporates.
- 6
Serving
- 7
Plate the Dish
Serve the octopus and potato mixture on a plate, drizzling with romesco sauce. Garnish with chopped fresh parsley for a pop of color.