Grilled Octopus with Green Lentils and Romesco

Name: Grilled Octopus with Green Lentils and Romesco
Ingredients: 2 lb. fresh or frozen octopus tentacles; 1 1⁄2 cup packed flat-leaf parsley leaves (1 cup finely chopped, 1/2 cup torn in half); 1 cup packed cilantro leaves, finely chopped; 2 Tbsp. packed oregano leaves, finely chopped; ½ cup extra-virgin olive oil; 1 Tbsp. red wine vinegar; ¼ tsp. crushed red chile flakes; 1 clove garlic, minced; Finely grated zest and juice of 1 lime; 3 1⁄2 cup chicken stock; 1 shallot, halved lengthwise; 1 fresh bay leaf; 1 cup dried green lentils; kosher salt; 1⁄2 cup basil leaves, preferably Thai, torn into bite-size pieces; 1⁄2 cup loosely packed mint leaves, torn in half; 1⁄2 cup small red onion, thinly sliced lengthwise; 2 large bell peppers; 3 large cloves garlic cloves; 1 cup blanched white almonds; 2 Tbsp. extra-virgin olive oil; 2 Tbsp. tomato paste; 1⁄4 tsp. crushed red chile flakes; 1⁄4 tsp. smoked paprika

www.saveur.com

In this recipe, smoky romesco sauce brightens burnished, crispy octopus, which is marinated in an herb-packed vinaigrette.

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Cooking tools:

Grill
Cast-iron grill pan
Pot
Finely chopped knife
Chef's knife
Mixing bowl
Plastic wrap
Saucepan
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Foil-lined baking sheet
Blender
Cutting board
Serving platter
Measuring cup
Measuring spoon
Garlic press
Tongs
Colander
Slotted spoon
Ladle
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Spoon
Fork
Aluminum foil
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Refrigerator
Whisk
Fine-mesh sieve

Ingredients

2 lb. fresh or frozen octopus tentacles
1 1⁄2 cup packed flat-leaf parsley leaves (1 cup finely chopped, 1/2 cup torn in half)
1 cup packed cilantro leaves, finely chopped
2 Tbsp. packed oregano leaves, finely chopped
½ cup extra-virgin olive oil
1 Tbsp. red wine vinegar
¼ tsp. crushed red chile flakes
1 clove garlic, minced
Finely grated zest and juice of 1 lime
3 1⁄2 cup chicken stock
1 shallot, halved lengthwise
1 fresh bay leaf
1 cup dried green lentils
kosher salt
1⁄2 cup basil leaves, preferably Thai, torn into bite-size pieces
1⁄2 cup loosely packed mint leaves, torn in half
1⁄2 cup small red onion, thinly sliced lengthwise
2 large bell peppers
3 large cloves garlic cloves
1 cup blanched white almonds
2 Tbsp. extra-virgin olive oil
2 Tbsp. tomato paste
1⁄4 tsp. crushed red chile flakes
1⁄4 tsp. smoked paprika