Grilled octopus can be irresistibly tender and smoky when cooked properly, making it a standout dish for seafood lovers.
This recipe pairs perfectly charred octopus with a smoky romesco sauce, which combines roasted red peppers, almonds, and garlic for a balanced, flavorful sauce.
The preparation involves simmering the octopus first to ensure tenderness before grilling to get a beautiful char and crispy edges.
Why You’ll Love This Recipe
- Slow simmering tenderizes the octopus, preventing toughness or chewiness, which is key to delicious grilled octopus.
- The smoky romesco sauce adds a vibrant, nutty, and slightly sweet contrast to the smoky, savory grilled octopus.
- Grilling over medium-high heat creates a crisp exterior while keeping the octopus juicy and tender inside.
Grilled Octopus with Smoky Romesco Sauce
Tender grilled octopus paired with a smoky romesco sauce made from roasted red peppers and almonds, delivering a vibrant Mediterranean seafood experience.
- Prep time
- 20 minutes
- Cook time
- 45 minutes
- Servings
- 4
- Yield
- Serves 4 as a main course
Ingredients
- 2 pounds (900g) octopus, cleaned
- 1 lemon, halved
- 2 bay leaves
- 4 garlic cloves, smashed
- Salt, to taste
- 1/2 cup (120ml) olive oil, divided
- 1 cup (120g) roasted red peppers (jarred or fresh-roasted)
- 1/2 cup (60g) blanched almonds
- 2 garlic cloves
- 1 tablespoon sherry vinegar or red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup (15g) fresh parsley, chopped (for garnish)
Instructions
- Prepare and Simmer the Octopus In a large pot, bring enough water to cover the octopus to a boil. Add lemon halves, bay leaves, smashed garlic, and a pinch of salt. Reduce to a simmer, add the octopus, and cook gently for about 40 minutes, or until the octopus is tender when pierced with a fork. Remove octopus and allow to cool; cut into tentacle sections.
- Make the Smoky Romesco Sauce In a blender or food processor, combine roasted red peppers, almonds, garlic, sherry vinegar, smoked paprika, cayenne (if using), and 1/4 cup olive oil. Blend until smooth, adding salt and pepper to taste. Set aside.
- Grill the Octopus Preheat a grill or grill pan to medium-high heat (about 400°F / 204°C). Lightly brush octopus pieces with the remaining olive oil. Grill octopus for 3-5 minutes per side until charred and crispy at edges.
- Serve Arrange grilled octopus on a platter. Drizzle or spoon the smoky romesco sauce over top and garnish with chopped fresh parsley. Serve immediately.
Helpful Tips
- Simmering the octopus before grilling ensures it becomes tender and not rubbery.
- You can roast your own red peppers by charring them over a gas flame or broiler, then peeling off the skin.
- If you do not have a grill, use a grill pan or broiler for similar charring results.
- Ensure octopus is fully cooked to an internal temperature of at least 145°F (63°C) for safety.
- Almonds in the romesco sauce are a common allergen; substitute with walnuts or omit if allergic.
Storage and Make-Ahead
Store leftover grilled octopus and romesco sauce separately in airtight containers in the refrigerator for up to 2 days.
Reheat grilled octopus gently on a grill or in a hot skillet to avoid overcooking and toughness.
Do not freeze grilled octopus as texture may degrade.
Frequently Asked Questions
How do I know when octopus is tender?
Octopus is tender when a fork easily pierces the thickest part; simmering until tender usually takes about 40 minutes depending on size.
Can I make the romesco sauce ahead?
Yes, romesco sauce can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container.
Is there a substitute for almonds in romesco sauce?
You can substitute almonds with other nuts like walnuts or hazelnuts. For nut allergies, omit nuts and use extra roasted peppers and bread crumbs if desired.
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