Charred Octopus with Spicy Romesco Sauce

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Spicy romesco sauce is a delicious Catalonian dip that's made with roasted tomatoes, smoked peppers, garlic and nuts of your choice. It's smoky, earthy, spicy and nutty and goes particularly well with raw / roasted vegetables, seafood and meat. I got cooked octopus from one of our local supermarkets. You can also find packaged octopus tentacles from LIDL and they are perfect for the recipe.

 

2-3 Medium tomatoes 1 Red chilli pepper 1 Small head of garlic 150 g Smoked pepper from jar (or fresh red pepper) 4 tbsp Olive oil 50 g Walnuts (or almonds), toasted 15 g Coriander leaves and stalks 2 Limes, 1 juiced, 1 wedged to serve Salt and black pepper 4 / 400 g Cooked octopus tentacles 1 tbsp Chives or coriander, chopped (optional)

1. Preheat the oven to 200C/400F. Cut a cross in the bottom of each tomato and place them cut side up along with the whole head of garlic and chilli pepper on a baking pan (if you are using fresh red bell pepper, add it here as well). Drizzle with 3 tablesppons of olive oil. Roast for about 50 minutes until everything is beautifully charred and tender.
2. Remove from the oven and leave to cool. Peel the skins off the tomatoes and chilli. If you like your sauce spicy, keep the chilli seeds, otherwise discard.
3. Put the walnuts or almonds into a blender and whizz until fine. Add the tomatoes, chilli, garlic, smoked bell pepper, coriander and lime juice. Season well and blend to a smooth sauce.
4. Heat a griddle pan over a high heat until very hot. Rub the remaining oil over the octopus and griddle for 3 minutes on both sides until golden and slightly crisp. Serve immediately with the sauce and lime wedges for squeezing. Sprinkle some chopped chives or coriander over if using.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com