Grilled Octopus Recipe
Marcona almond romesco sauce, peppadew peppers, cauliflower
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Ingredients
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Grilled Octopus
Method
Cooking Instructions
- 1
Prepare the Octopus
In a large pot, bring salted water to a boil. Add the octopus and boil for about 30-40 minutes until tender. Once cooked, remove it from the pot and let it cool.
- 2
Make the Romesco Sauce
In a food processor, combine Marcona almonds, roasted red peppers, garlic cloves, olive oil, and red wine vinegar. Blend until smooth and season with salt and black pepper to taste. Set aside.
- 3
Prepare the Cauliflower
In a separate pot, steam the cauliflower florets for about 10-12 minutes until tender. Season with salt, black pepper, and paprika.
- 4
- 5
Serve
On a plate, arrange the grilled octopus, steamed cauliflower, and peppadew peppers. Drizzle with the romesco sauce and garnish with fresh parsley.