Grilled octopus with romesco sauce | Carlo Florence chef

Ingredients

• 1.5 kg of octopus
• 4 tablespoons of olive oil
• 1 bunch of parsley
• Marjoram
• 1 onion
• 1 clove of garlic
• 2 lemons
• 2 medium ripe tomatoes (or 4 tbsp roasted tomato pulp)
• 2 medium red bell peppers (or 2 soaked ñora peppers, pulp scraped)
• 1 slice rustic stale bread (toasted or grilled)
• 30 g blanched toasted almonds
• 30 g toasted hazelnuts
• 1 small garlic clove
• 2 tbsp red wine vinegar or sherry vinegar
• 60–80 ml extra‑virgin olive oil (drizzle in to reach a creamy consistency)
• 2/3 tsp sweet paprika (optional, recommended)
• A pinch or two of chili flakes (optional)
• Fine salt and black pepper, to taste
• Roast the tomatoes (and the fresh bell peppers, if using) at 190–200°C / 375–400°F for 20–25 minutes, until the skins wrinkle and can be removed easily.
• Toast the slice of bread (ideally on a grill or in a pan with a light film of oil).
• In a food processor, combine peeled roasted tomatoes and peppers, torn toasted bread, almonds, hazelnuts, garlic, paprika, chili, vinegar, a pinch of salt and some black pepper.
• Pulse while slowly drizzling in olive oil until the sauce is creamy, rustic and fairly thick; add a spoonful of water only if needed.
• Taste and adjust with salt, pepper and, if desired, a touch more vinegar.
• Boil the octopus in a large non-stick pot for a generous hour (about 80 minutes) with a little oil water, majority, parsley, and onion, adding water as needed
• When the octopus is nice and tender, let it rest in its broth for 20 minutes.
• At this point prepare a lemon emulsion: – 2 lemons – Oil – Salt – Pepper – Parsley
• Remove the octopus from the pot and engrave the tentacles at the base to flood the octopus.
• Prepare the embers by putting the octopus on the grill, at this point brush it with the lemon emulsion until it is well grilled.
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