Grilled octopus with romesco sauce | Carlo Florence chef

Ingredients

• 1 1/2 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