Black Garlic Spanish Octopus Recipe

Directions

1. 1

   Prepare the Octopus

   Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes, or until tender. Remove from water and let cool.

2. 2

   Roast the Peppers

   Preheat the oven to 200°C (400°F). Place the red and yellow bell peppers on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes until tender and charred. Remove from oven and let cool, then peel and slice.

3. 3

   Grill the Potatoes

   Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool. Slice them into rounds, toss with olive oil, salt, and pepper, and grill until crispy, about 5 minutes per side.

4. 4

   Prepare the Olive Salad

   Combine the grilled potato slices and olives in a bowl. Drizzle with olive oil and sprinkle with chopped parsley. Mix gently.

5. 5

   Finish the Octopus

   Slice the cooked octopus into manageable pieces. Heat a grill pan and grill the octopus for about 2-3 minutes per side until slightly charred.

6. 6

   Plate the Dish

   On a large plate, arrange the grilled octopus, roasted peppers, and potato-olive salad. Drizzle with romesco sauce and garnish with fresh parsley.