Name: Spanish Style Grilled Octopus with Romesco Sauce and Rustic Potatoes
Yield: 1 serving
Ingredients: 1 Spanish Octopus, 3 4 kilos; 1 head of garlic; 3 roasted and peeled red peppers; 30 peeled and roasted hazelnuts, 30 grams; Olive oil; 2 cups small potatoes with skin, washed and boiled; Parsley; Of the best Spanish Pimentón; 1 pinch sea salt, pinch; Spanish Paprika; Greek olives; Olive Oil

Serves: 1 serving

Ingredients: 12

A delicious and elegant dish showcasing tender grilled octopus served with a creamy romesco sauce, crispy potatoes, and flavorful garnishes.

Ingredients

1	Spanish Octopus, 3-4 kilos
1	head of garlic
3	roasted and peeled red peppers
30	peeled and roasted hazelnuts, 30 grams
	Olive oil
2	cups small potatoes with skin, washed and boiled
	Parsley
	of the best Spanish Pimentón
1	pinch sea salt, pinch
	Spanish Paprika
	greek olives
	Olive Oil

Instructions

1.	Prepare the Octopus: Scare the octopus by immersing it in boiling water three times for ten seconds each time. On the fourth time, leave it submerged in water and boil for approximately half an hour per kilo. Boil the octopus over very low heat, just until the water is almost imperceptibly boiling.
2.	Once cooked, allow the octopus to cool without moving its skin. Then, cut it into tentacles and set aside.
3.	Prepare the Romesco Sauce: In a blender, combine roasted and peeled red peppers, roasted tomatoes, roasted garlic, toasted hazelnuts, salt, and pepper. Emulsify the mixture with olive oil until it forms a creamy red sauce.
4.	Prepare the Potatoes: Smash the boiled potatoes and fry them in oil until golden brown.
5.	Grill the Octopus: Heat a flat iron, add oil, and grill the octopus tentacles until they develop a golden color.
6.	Assemble the Dish: Start by plating the romesco sauce. Arrange the crispy potatoes seasoned with sea salt, grilled octopus tentacles, Greek olives, a sprinkle of Spanish paprika, chopped parsley, and drizzle with a high-quality olive oil.

Published on Jul 20, 2024 by Luminița