Octopus Recipe

Preparation

1. 1

   Prepare the Octopus

   Bring a 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

   Make the Chermoula Sauce

   In a blender, combine piquillo peppers, parsley, garlic, cumin, paprika, olive oil, and lemon juice. Blend until smooth. Season with salt to taste.

3. 3

   Prepare the Hazelnut Gremolata

   Toast hazelnuts in a dry skillet until golden. Chop finely and mix with lemon zest and a pinch of salt.

4. 4

   Grill the Octopus

   Preheat a grill to medium-high heat. Cut the cooled octopus into tentacles and brush with olive oil. Grill for about 3-4 minutes on each side until charred.

5. 5

   Serve

   Plate the grilled octopus and drizzle with chermoula sauce. Sprinkle with hazelnut gremolata before serving.