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Braised octopus with romesco sauce
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Total Time:
1 hour 20 minutes
Try this simple octopus recipe with Spanish romesco sauce for a delightful combination of flavors.
Ingredients:
  • 1 x 1 kg octopus (double sucker species) defrosted if frozen, from sustainable sources
  • olive oil
  • 1 onion
  • 4 cloves of garlic
  • 3 bay leaves
  • 3 teaspoons sweet smoked paprika plus an extra 2 teaspoons to garnish

  • 20 g white bread
  • 3 red peppers
  • 200 g ripe plum tomatoes
  • 30 g blanched almonds
  • 30 g skinned hazelnuts
  • 2 cloves of garlic
  • 2 tablespoons sherry vinegar
  • 1 bunch of spring onions
  • 1 x 400 g tin of cannellini beans
Instructions:
  • 1. Preheat a large pan and add 2 tablespoons of oil. Peel and chop the onion and garlic. Once the oil is hot, add the onion, garlic, bay leaves, and smoked paprika. Cook for 2 minutes. Add the whole octopus, sea salt, and black pepper. Cover and cook for 1 hour until tender. Test tenderness by inserting a knife into a tentacle. 2. Make the sauce: Preheat the grill. Blitz bread without crust in a blender. Cut peppers into quarters, remove seeds, and halve tomatoes. Oil, season, and grill skin side up until blackened. Peel the skins off. Fry nuts until golden, then garlic and breadcrumbs until crisp. Blend garlicky crumbs with tomatoes, peppers, nuts, sherry vinegar, salt, and pepper. 3. Remove octopus when cooked. Reserve stock. Remove tentacles and main body innards. Chop main body meat. Mix chopped meat into sauce when ready to serve. 4. Cook the spring onions, beans, and octopus stock in large pan. Heat through. In a separate pan, cook seasoned tentacles in 1 tablespoon of oil for 2 minutes on each side until colored. 5. Season stew, divide into 4 bowls, and top with sliced tentacles. Sprinkle with smoked paprika and serve.

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