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Braised Octopus with Smoky Romesco Sauce

Braised Octopus with Smoky Romesco Sauce for Perfect Sharing

Try this Braised Octopus with Smoky Romesco Sauce, a crowd-pleaser that combines tender octopus with vibrant, smoky flavors.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Octopus
  • 1 kg octopus This main ingredient is essential for the dish, providing protein and a unique texture.
  • 2 bay leaves Adds aromatic flavor to the braising liquid.
  • 4 cloves garlic Infuses depth into the broth.
  • 2 tablespoons red wine vinegar Introduces acidity to balance the flavors.
For the Romesco Sauce
  • 2 cups roasted capsicums The sweet and smoky heart of the sauce.
  • 1/2 cup toasted almonds Adds nuttiness and a delightful crunch.
  • 1/4 cup olive oil Vital for a silky texture in the romesco.
  • 1 teaspoon smoked paprika Brings a rich, smoky note.
  • 1 slice stale bread Thickens the romesco sauce.

Equipment

  • large pot
  • blender
  • Skillet
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions for Braised Octopus with Smoky Romesco Sauce
  1. Rinse the octopus under cold water, removing any residual sand or debris. In a large pot, combine the octopus with bay leaves, garlic cloves, and a splash of red wine vinegar. Cover with water and bring to a gentle simmer over medium heat, cooking for about 45-60 minutes until the octopus is tender and easily pierced with a fork.
  2. While the octopus is simmering, prepare the smoky romesco sauce. In a blender, combine roasted capsicums, toasted almonds, garlic, olive oil, smoked paprika, red wine vinegar, and crusty stale bread. Blend the mixture until smooth and creamy.
  3. Once the octopus has cooked and cooled slightly, slice it into serving-sized pieces. Heat a drizzle of olive oil in a skillet over medium-high heat. Sear the octopus pieces for 2-3 minutes on each side, or until they develop a beautiful golden-brown crust on the edges.
  4. To plate the dish, place a generous dollop of the smoky romesco sauce on a serving plate. Top it with the seared octopus, arranging it artfully for an inviting presentation. Garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 22gProtein: 28gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

A perfectly cooked octopus is fork-tender yet firm. Avoid overcooking to prevent rubbery texture. Customize spiciness by adding chili flakes to the romesco sauce.

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