Braised Octopus with Smoky Romesco My SpanishInspired…

Ingredients

• 2 lbs (900g) fresh or frozen octopus, thawed
• 1 tbsp (15ml) coarse sea salt
• 2 tbsp (30ml) olive oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup (240ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 4 cups (950ml) chicken or vegetable broth (low sodium)
• 2 bay leaves
• 1 tsp (5ml) black peppercorns, cracked
• 1 lemon, halved
• 2 red bell peppers
• 1/2 cup (50g) blanched almonds
• 2 slices crusty bread, toasted
• 2 cloves garlic, minced
• 1/4 cup (60ml) extra virgin olive oil
• 2 tbsp (30ml) sherry vinegar
• 1 tsp (5ml) smoked paprika
• 1/4 tsp (1ml) cayenne pepper (optional)
• Salt and pepper to taste
• Chopped fresh parsley or cilantro
• Lemon wedges
• Drizzle of olive oil