Go Back
Charred octopus arms over smoky romesco sauce on a white plate, finished with parsley and flaky salt

Charred Octopus with Romesco Sauce

Braised then seared octopus served over smoky romesco sauce, finished with fresh herbs and good olive oil.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Octopus
  • 1.2 kg whole octopus, cleaned thawed if frozen, body and arms intact
  • 2 liters water enough to submerge the octopus
  • 120 ml dry white wine
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 4 garlic cloves, smashed
  • 1 tbsp sea salt
  • 2 tbsp olive oil for searing
Romesco Sauce
  • 200 g roasted red peppers, drained jarred or freshly roasted
  • 60 g blanched almonds, toasted
  • 2 garlic cloves
  • 60 g crushed tomatoes about 3 tbsp
  • 1.5 tbsp sherry vinegar or red wine vinegar
  • 1 tsp smoked paprika sweet or hot
  • 60 ml olive oil plus extra to finish
  • 0.5 tsp sea salt
  • flaky salt and flat-leaf parsley to serve

Method
 

Braise the Octopus
  1. Place the cleaned octopus in a large stockpot. Add the water, white wine, bay leaves, peppercorns, smashed garlic, and sea salt.
  2. Bring to a boil over high heat, then immediately reduce to a low simmer. The surface should bubble gently, not roll.
  3. Cook uncovered for 45 to 60 minutes, until a skewer or paring knife slides into the thickest part of an arm with no resistance.
  4. Remove the octopus and transfer to a sheet pan. Let it cool for 15 minutes, then cut the arms away from the body with scissors or a knife. Discard the body or reserve for another use.
  5. Pat the arms completely dry with paper towels on all sides. This step is critical for a proper sear.
Make the Romesco
  1. Toast the blanched almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until pale gold and fragrant. Remove from the heat.
  2. Add the toasted almonds, roasted red peppers, garlic, crushed tomatoes, sherry vinegar, smoked paprika, and sea salt to a food processor or blender.
  3. Pulse until roughly combined, then drizzle in the olive oil while processing to a thick, slightly textured sauce. Taste and adjust salt and vinegar. Set aside at room temperature.
Char and Serve
  1. Heat a cast iron skillet over high heat for 3 to 4 minutes until it just begins to smoke.
  2. Add 2 tbsp olive oil, then lay the dried octopus arms in a single layer. Do not move them for 90 seconds, until charred on the underside.
  3. Flip and char the other side for another 60 to 90 seconds. The edges should look deep brown and slightly crisped.
  4. Spoon the romesco generously across warm plates. Lay 2 to 3 octopus arms over the sauce per portion.
  5. Finish with a drizzle of olive oil, a pinch of flaky salt, and torn flat-leaf parsley. Serve immediately.

Notes

Frozen octopus is often more reliable than fresh for home cooking - the freeze-thaw cycle starts the tenderizing process before the braise even begins.