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Grilled Octopus with Romesco Sauce and Charred Leeks
Grilled Octopus with Romesco Sauce and Charred Leeks

Grilled Octopus with Romesco Sauce and Charred Leeks
A Mediterranean-inspired dish featuring tender grilled octopus paired with a smoky romesco sauce and charred leeks.
Grilled Octopus with Romesco Sauce and Charred Leeks
Ingredients:
1
Servings
  • 500
    g
     octopus
  • 1
    item
     red bell pepper
  • 1
    item
     tomato
  • 50
    g
     almond
  • 2
    clove
     garlic
  • 30
    ml
     olive oil
  • 15
    ml
     sherry vinegar
  • 200
    g
     leek
  • 5
    g
     smoked paprika
  • 5
    g
     salt
Preparation Time: 90 minutes
Grilled Octopus with Romesco Sauce and Charred Leeks
Instructions:
  1. Clean the octopus and simmer in salted water for 45 minutes until tender.
  2. Roast the red bell pepper and tomato until charred. Peel and deseed.
  3. Blend roasted pepper, tomato, almonds, garlic, olive oil, sherry vinegar, smoked paprika, and salt to make romesco sauce.
  4. Preheat grill to high heat. Grill octopus until charred on the outside.
  5. Slice leeks lengthwise and grill until charred.
  6. Serve grilled octopus with romesco sauce and charred leeks.
Nutrition Per Serving 800 g Per 100g
Energy 1668 kcal 209 kcal
Protein 60 g 7.5 g
Fibre 12 g 1.5 g
Salt 5 g 0.6 g
Sugar 10 g 1.3 g
Carbohydrates 50 g 6.3 g
Fat 120 g 15.0 g
  • 500
    g
     octopus
  • 1
    item
     red bell pepper
  • 1
    item
     tomato
  • 50
    g
     almond
  • 2
    clove
     garlic
  • 30
    ml
     olive oil
  • 15
    ml
     sherry vinegar
  • 200
    g
     leek
  • 5
    g
     smoked paprika
  • 5
    g
     salt
1
Servings
0

Clean the octopus and simmer in salted water for 45 minutes until tender.

Roast the red bell pepper and tomato until charred. Peel and deseed.

Blend roasted pepper, tomato, almonds, garlic, olive oil, sherry vinegar, smoked paprika, and salt to make romesco sauce.

Preheat grill to high heat. Grill octopus until charred on the outside.

Slice leeks lengthwise and grill until charred.

Serve grilled octopus with romesco sauce and charred leeks.

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